Gluten Free Paula Deen Rocky Road Bars

By flour_arrangements

the gluten free version of Paula Deen's Rocky Road Bars :) (I used white chocolate instead of toffee and combined gluten free cinnamon cookies and gluten free rice chex for the crust).

I first saw the recipe on Taste and Tell's blog here :):
http://www.tasteandtellblog.com/2009/05/cookbook-of-month-recipe-toffee-coconut.html

Ingredients

• For the bottom crust:
• 18 cookies mi-del cinnamon snaps
• 4 tbsp butter
• 1 cup plain rice chex gluten free, roughly chopped
• 3 TBSP condensed sweetened milk
• 2 tbsp sugar
• 1 egg white
• For the brownies:
• 3/4 cup sugar
• 4 tbsp melted butter
• 3 tbsp canola oil
• 1 whole egg
• 1 egg yolk
• 3/4 cup chocolate chips, melted (semisweet)
• 3/4 tsp salt
• 1/2 cup sweet condensed milk
• 2/3 cup buttermilk
• 1/2 cup white rice flour
• 3 tbsp tapioca flour
• 1/2 tsp xanthan gum
• 1 cup roughly chopped pecans
• 1/2 cup chocolate chips (whole)
• Topping:
• 1/2-3/4 cup white chocolate chips, for topping bake 10 minutes
• 1/2-3/4 cup sweet coconut for topping
• 1 cup marshmallows

Details

Servings 12

Preparation

Step 1

Note: I used a small Baker's Secret small oblong cake pan, it's 7 by 11 inches.

For the bottom crust:

Put cookies and chex in food processor, roughly chop. Melt the butter. Combine everything in a large bowl with the wet ingredients, add sugar. Using a spatula or spoon, arrange the wet crumbs onto a pregreased baking pan (it'll be a thin layer)

Bake for about 8 minutes at 350 then remove from the oven.

For the brownies:
Combine all dry ingredients first (not the chocolate chips or pecans though). Melt the chocolate chips in the microwave for about 30 seconds, add the butter then microwave for about 30 more seconds. Mix butter and chocolate together well then add to the bowl with the flour and dry ingredients. Lastly, fold in the remaining chocolate chips and nuts.

Pour the brownie batter over the thin and prebaked cookie layer, bake for about 15 minutes uncovered, with the white chocolate.

Remove from oven then cover with coconut, bake for another 10-12 minutes.

Remove then cover with foil and bake for 10 more minutes.

Lastly, remove the foil, cover with marshmallows and bake for about 10 more minutes.

Note: I added more marshmallows at the end and toasted them with the brownies for just 5 minutes so they would look cute on top :).

Note: The toothpick won't come out clean when checked for doneness, you just want to make sure that the center of the brownie is firm (but it'll be very moist) and the edges slightly toasty.