Wednesday, January 30, 2013

Gluten Free Shortbread, Chocolate Goodness Bars

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         Shortbread, Chocolate Goodness Bars




     Recently, I went to a Bakery and tried some treats they had; and have found that I have allergies to all sorts of different kinds of Gluten Free flours.  So I am just putting this out there, If you don't like the flour I use, or it doesn't work for you, PLEASE, use what WORKS FOR YOU!!!  You may have to play around with my recipes a bit, but it really shouldn't be that different.  I use Pamela's Bread Mix, because it works better for me, and I really like the taste and texture when it bakes up.   So while at the Bakery, that I can't remember the name, I had this treat, and this is MY version of it.   It took a couple of tries, and some input from my taste testers, Gluten Free and Not, and this is the bar recipe everyone liked BEST!!  I am not going to lie, I personally could have POUNDED , most of the pan myself.  So not a good idea, I don't have that much time to spend at the gym working those calories off!!!  I hope you like them as much as we did, Natalie




Ingredients:

Shortbread-
-3 cubes butter softened(1 1/2cups )
-3/4 cup granulated sugar
-3 cups Pamela's Bread Flour
-3 tsp Baking powder (gf)
-1tsp Pure vanilla extract
-1cup semi sweet chocolate chips
-1cup vanilla chips (Put these on top layer of the shortbread) 

Mix together the the butter and sugar until they are creamed nicely, then add the powder, vanilla and flour.  Mix until it is all combined and looks like cookie dough.  Once this is done just let it set while you make the chocolate mixture.  Use a 9x13  greased pan, and half of the shortbread, and pat it into the bottom of the pan.  Then pour the chocolate mixture over the top


Ingredients:
 
Chocolate layer-
1 can sweetened condensed milk
-3 TBS butter
-2 cups chocolate chips
-15 wrapped caramels  

So, you can either put these ingredients in a glass bowl and microwave them, stirring them every 1-1.5 minutes or 2 minutes , or use a double boiler it will take about ten minutes, the caramel takes the longest to melt.  Once it is stirred into a nice, thick, creamy consistency it is done.  Then pour it over the Shortbread, after use the other half of the shortbread and flatten it out a little, and place it on top of the chocolate, then sprinkle with the chocolate chips and vanilla chips.  Bake at 350 degrees, for 30 min.  Use a 9x13 pan and spray it with Pam.  Cool completely before cutting.




My husband and I have a difference of opinion, on what temperature these bars should be served at.  He likes them room temperature and I like everything better cold.  It just makes them chewier!!



 

8 comments:

aprlshwrs said...

Hi...I am making this recipe and I just noticed that you have baking powder listed in in the ingredients, but baking soda (no mention of baking powder) in the instructions. I just wanted to clarify it was actually baking powder. Love your website!

Natalie said...

Hi aprlshwrs, so glad you caught that type O for me! It is Baking Powder, not Baking Soda. I'm so glad you enjoy my Blog, if there is anything you would love to see GF let me know, and I will see if I can do it. Happy Baking, Natalie

Nancy Hoopes said...

How much is a cube of butter

kraley said...

I'm wondering the same thing; how much is a cube of butter? I tried looking it up and found very different answers. Thanks :)

Unknown said...

A cube of butter is 8 oz or 1/2c.

Natalie said...

Hi, Nancy and Kraley, I will get this fixed on the recipes. A cube of butter is 1/2 cup or 4oz. Thank you for the question. Natalie

LitBuff said...

Hello, I am new to the gluten free world. I'm trying to make something for my sister-in-law who is gluten free, and unable to have corn. I have some almond flour. Is that okay by itself? or do I need to mix and match? I also have coconut flour. Thanks!!

Natalie said...

@litBuff thanks for stopping by, I'm not really up on Almond flour because I'm allergic to Almonds and can only have them in small amounts. Try it and see, if you don't like the texture, look for a flour without corn in it. Sorry this isn't very helpful, I'm just allergic to a lot of things myself and this Flour blend works for me. Natalie