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!
