Gluten Free Desserts
Gluten free products seem to be the up and coming "thing" these days and I think that's mostly because people are realizing that gluten has a lot to do with some of their health issues. My husband, about 2 years ago realized that his constant headaches were a result of gluten intolerance. So, since then, it's been my mission to find gluten free meals and desserts for him. It's a little easier now than it was just a couple of years ago. Even Betty Crocker is coming out with gluten free cookie mix, cake mix and brownie mix. This makes things a lot easier as I like to bake for my family, but it was always a challenge to make something
ROCKY ROAD BARS:
I made these for my husband who has an intolerance for gluten, but they looked so good I wanted to make it for the rest of my family as well. So, in place of the gluten free cookie mix, I just used my favorite chocolate chip cookie recipe. This was a big hit with the rest of the family!
1/2 Cup butter ( I used smart balance)
1 egg
1 Teaspoon vanilla
1 Box of Gluten Free chocolate chip cookie mix ( I used Betty Crocker)
2 cups of chocolate chips
1/2 cup toasted walnuts
3 cups miniature marshmallows
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan.
Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered.
ROCKY ROAD BARS:
I made these for my husband who has an intolerance for gluten, but they looked so good I wanted to make it for the rest of my family as well. So, in place of the gluten free cookie mix, I just used my favorite chocolate chip cookie recipe. This was a big hit with the rest of the family!
1/2 Cup butter ( I used smart balance)
1 egg
1 Teaspoon vanilla
1 Box of Gluten Free chocolate chip cookie mix ( I used Betty Crocker)
2 cups of chocolate chips
1/2 cup toasted walnuts
3 cups miniature marshmallows
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan.
Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered.
