Oregon baker Kyra Bussanich’s gluten-free confections take the cake. Literally, she put her cupcakes up against the competition in the Food Network show Cupcake Wars, and won. Based on her grandmother’s recipe, these yeti bars deliver the same chewy experience of a coconut bar, just without the gluten. She starts with a brown sugar shortbread base and tops it with a gooey mixture of toasted coconut and salted caramel, using honey instead of corn syrup for a rich flavor and a satisfying crunch, then she tops the bars with a drizzle of decadent Callebaut dark chocolate. The bar ships as a single slab—so cut as little or as much as you want, whenever you want. The bars are prepared and packaged in a certified gluten-free facility, so nibble away without worry.