Christmas Fun

The decorations have been hung on the tree with care

And Rachoo, our Elf has returned with a flair

Christmas baking has begun, this year Gluten free

Despite no wheat flour, our treats bring glee!

SKOR BARS GLUTEN-FREE

Base:
Mix together the dry ingredients and cut in butter until it is crumbly.  Empty into 8 x 11 greased glass dish and pat down evenly with your fingers.

• 2 1/2 cups of Gluten-free flour (We used Cup for Cup - just make sure yours has xanthan gum or you'll need to add it)  *For those who don't need to do GF - use 1 1/2 cups of regular flour
• 3/4 cup of packed brown sugar
• 3/4 cup of softened butter

Bake the dish in the oven at 350 degrees for 15 - 20 minutes or until golden brown.

First Layer:

While you base is baking, heat one can of sweetened condensed milk with 2 Tbsp of butter over medium heat.  Stir frequently until thickened.  Usually about 8 - 10 minutes. 

• 1 can of Sweetened Condensed Milk
• 2 Tbsp of butter

Pour the topping over the baked crust bottom and then place back into the oven for another 10 - 12 minutes until the next layer is bubbly.

Last Layers:

Pour a bag and bit of chocolate chips evenly over the top.  Place the dish back in the oven for 2 minutes or until the chocolate chips are shiny.  Use a spatula to smooth melted chocolate evenly.  Then add a bag and a bit of Skor bits (they sell these in the baking aisle at most grocery stores - in the States they are called Heath bits).  I usually press these down lightly so they stick.

Enjoy!