Gluten-Free Chocolate Caramel Crisp Bars

READY IN: 45mins
SERVES: 24
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups crisp rice cereal
  • 34
    cup sweet rice flour
  • 13
  • 14
    cup light stoneground buckwheat flour
  • 12
    teaspoon baking soda
  • 14
    teaspoon salt
  • 14
    cup butter or 1/4 cup margarine, softened
  • 14
    cup firmly-packed brown sugar
  • 1
    egg white, lightly beaten
  • 30
    caramels, unwrapped
  • 3
    tablespoons milk
  • 23
    cup semi-sweet chocolate chips, melted
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DIRECTIONS

  • Stir together cereal, flour, baking soda and salt.
  • In mixing bowl, blend butter and sugar.
  • Stir in cereal mixture until thoroughly combined and crumbly.
  • Press half of mixture into bottom of greased 9" square baking pan.
  • Brush with egg white in order to prevent the wafer from getting soggy.
  • Bake in a preheated 350° oven for 8-10 minutes until lightly browned.
  • Meanwhile, melt caramels with milk in saucepan over low heat, stirring frequently until smooth; set aside.
  • Spread caramel evenly over cereal layer and let cool.
  • Drizzle chocolate overtop of bars, or coat bars completely.
  • Cut into bars once chocolate has hardened.
  • Enjoy!
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