Friday, May 25, 2012

Gluten Free Triple Chocolate Shortbread Bars Recipe

A little treat for the not-so-sweet tooth in your family...

This is a great recipe when you need a bunch of treats in a hurry!  Perfect for a last minute picnic, or even just to take to Bible study or small group!

SPH Gluten Free Triple Chocolate Shortbread Bars
inspired by a recipe in Sandra Lee Semi-Homemade magazine
(issue and date unknown)
1 1/2 cups butter, softened and at room temperature
1 cup sugar
2 eggs
3 cups Pamela's Baking & Pancake Mix
1/2 cup cocoa powder (I use Hershey's)
1 cup mini chocolate chips (I use Nestle's)
1 package Wilton Candy Melts - white chocolate
2-3 tablespoons Betty Crocker Rich & Creamy Frosting - vanilla
milk (if needed)

Preheat oven to 350.  Butter a large, rimmed cookie sheet.  In mixer bowl, cream butter and sugar together until well combined.  Beat in eggs.  Add first 2 cups of baking mix and mix well.  Add remaining baking mix and cocoa and mix well.  Stir in mini  chips.  Spread mixture evenly on cookie sheet.  Use your hands and fingers if necessary - dough should be pretty stiff.  Bake for about 20 minutes or til tester inserted in center comes out clean.  Allow to cool completely.

While bars are cooling, melt together the candy melts and frosting.  If mixture is too thick and stiff, add milk a little bit at a time.  Only a tablespoon or two at most!  When bars have cooled, spread white chocolate frosting over the top.  Cut into bars, and serve.

You'll notice in the photo above that my bars are thicker and I obviously didn't spread my frosting.  I used my 9x13 pan because that's what I had handy at the moment.  These really need to be thinner to work as cookies.  Also, I piped the frosting to look pretty for the photo.  Because of all the chocolate in the frosting, it sets up fast - and it was certainly faster than I thought it would!  So skip the fancy swirly stuff and just spread it while it's warm.  It will still look nice and taste delicious!

This is another great treat for a family reunion or large picnic.  They'll keep pretty well in the heat (do try to keep them in the shade, though), and one batch makes a large quantity.  Plus, you'll only have your oven running for a very brief time on a hot day.

So get your chocolate on and enjoy!

Recipe linked to Very Good Recipes

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