Gluten Free Paula Deen Rocky Road Bars

Happy Father's Day!

So if you haven't seen these amazing brownie bars over at Taste and Tell, head on over now! If you're not on a gluten free diet, you'll want to follow her recipe to the T; it's a good one!

I really really wanted to make these for Father's Day/my husband's birthday, so this past week I made a gluten free version. I mailed some over to my parent's house and they were a hit. We also had a couple left over last night and even though they were 5 days old, my mother in law & sister in law gobbled them up too =o).

I've yet to find gluten free graham crackers, so I had to improvise there. I combined gluten free Mi-Del Cinnamon Snaps and crushed Gluten-Free Rice Chex to make a modified version of the graham cracker crust. The other change I made is that I used white chocolate chips instead of toffee; I didn't have toffee :P. Because the brownie part of the recipe is different, I noticed that I had to cook my brownies a bit longer, so the cookie crust came out a little crispier than expected, but still tasty.

Step 1: Step 2:

The brownies/bars are super moist. If you make these Gluten Free Paula Deen Rocky Road Bars, then you'll want to closely monitor the brownies when you're baking them (I kept checking them every 10 minutes or so). Also, don't expect the knife/toothpick to come out clean when you're checking for doneness because they're going to be like fudge in texture :P! It's best to let them cool for about an hour before diving in, they'll stay together much better that way. :)
OOPS! ALMOST FORGOT TO POST THE RECIPE :P