Last night I made a variation of a recipe found in the October 2010 issue of Everyday Food magazine. This recipe calls for a shortbread base covered with melted chocolate with a generous sprinkling of the candy of your choice. It was intended to be a "what to do with leftover Halloween candy" recipe. Since I cannot have the gluten in the shortbread I used Cherrybrook Kitchens Gluten Free Sugar Cookie Mix as the base.
For the melted chocolate I used Baker's Semi Sweet Chocolate Squares. The candy is Reese's Peanut Butter Cups and Reese's Pieces candies. My family likes peanut butter and chocolate. A LOT! Left up to me, I would have ALL minty candies, but it's not just up to me.
The first thing I did was make the cookie mix and press into the 9 X 11 pan that should have a light coating of cooking spray. There's a freaking stick of butter in it but the corners still stuck. It took about 25 minutes to cook until slightly browned.
Here is the cookie mix already baked
I allowed the cookie base to cool almost completely before melting the chocolate squares and coating the cookie. I used about 5 squares.
Cookie base with chocolate coating
While the chocolate was still warm and gooey I covered it with cut-up Reese's Peanut Butter Cups and Reese's Pieces.
The final product!
I allowed it to cool a bit more so I would not have condensation. Condensation is the kiss of death for gluten free baked goods due to the rice flour, I believe.
After cooling for a while on the counter, I covered it in plastic wrap and stuck in the refrigerator. All ready for eating!
Everyone loved this! The cookie part was crispy-ish and the candies were, well, candies! Who doesn't like that? A big "Thanks!" to Everyday Food magazine for the idea!