Gluten-Free Makeovers (66 page)

Pour the melted chocolate over the dough in the pan. Crumble the reserved dough and sprinkle over the chocolate filling.

Bake for 24 to 28 minutes or until the chocolate is no longer shiny. The surface will look wrinkled. Remove from the oven. Cool completely or refrigerate before cutting into bars.

Replace the dry ingredients in the crust with one 15-to 16-ounce package of commercial gluten-free white cake mix, such as Gluten-Free Pantry brand Old Fashioned Cake and Cookie Mix.

The original recipe for these decadent bars belonged to my grandmother. But I can’t give Grandma all the credit. A variation of this recipe appears on the Nestlé Toll House website. The blend of white chocolate and raspberry jam in a yummy short crust is a tantalizing favorite with kids of all ages.

Preheat the oven to 325°F. Lightly oil a 7½ × 11-inch square baking pan.

Melt the butter in a microwave-safe bowl on medium high for 1 minute; stir. Add half the chocolate chips and stir gently to soften. Let stand.

Beat the eggs in a large mixing bowl on medium speed until foamy. Add the sugar and beat until lemon-yellow, about 5 minutes. Gently stir in the butter mixture. Add the vanilla extract. Add the cake flour blend to the butter and egg mixture. Beat at low speed to combine.

Spread ⅔ of the mixture into the prepared pan and bake for 15 to 17 minutes, until light golden brown around the edges. Cool briefly on a wire rack.

Heat the jam in a small microwave-safe bowl for 30 seconds or until spreadable and spread over the warm crust. Stir the remaining chips into the remaining batter. Drop spoonfuls of the batter over the jam.

Bake 30 minutes or until the edges are browned. Cool completely and cut into squares.

Fig Newtons were a favorite of mine before I became gluten-free. When I spotted a fruit bar recipe that included figs as the filling, I knew I could transform it without sacrificing anything by way of flavor or texture. I’ve made this recipe with dried apricots and apples as well and the results are equally yummy.

In a medium saucepan, soak the dried figs in 1 cup water for 1 hour. If using fresh figs, soak in ½ cup water.

In a large bowl, beat 1 cup of the sugar with the butter until soft and fluffy. Add the egg, milk, and vanilla and beat well.

In another bowl, combine the flour blend and xanthan gum. Mix well with a fork and add to the butter mixture. Beat until the mixture resembles a coarse meal. Refrigerate for 1 hour.