Shortbread and Chocolate and Candies, Oh My!

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!