Tuesday, March 12, 2013

Chocolate Covered Shortbread- Gluten Free!

Deep breath.  I just happily opened my computer thinking that today would be an easy post.  I opened my little word document where I've been compiling my cookbook and found myself, less happy, staring at the screen.  It was half the size it had been before.  Half of the recipes were gone.  

Now my computer did do the whole spiny-frozen-wheel-of-death this morning before it was restarted.  But it did manage to shut down.  And I had saved that file over and over again.  

My little Chrome Book is great, but I've been so busy sewing orders that I hadn't had time to backup the latest in pictures and documents on the backup drive that's sitting right next to my computer (the old one was full and the new one hasn't been opened yet), so I'd just planned on using the old computer for this post.  I guess it's time to move everything over as soon as possible.  

And now this.  Okay.  It was only six recipes.  But still.  Six recipes!!!  

It made me very, very thankful that I'd posted the chocolate shortbread recipe here last week or it would have been gone.

Anyways...  I was debating which recipe to share this morning, and this makes it somewhat easier to decide.  

If you're thinking of delicious treats to make for Easter this should be on the list.  Paul came up with the idea, and I invented a simple, quick recipe which was well received by every member of the family.  It is a little messy, with the chocolate shortbread combo, but it's definitely worth the extra napkin that you might need after eating it!

First make the shortbread (but begin heating the chocolate chips from part 2 right away because they take a bit to melt!):

It's not required but I used this nifty little pan to make
the pieces even so there'd be no arguing over
who had the biggest piece!

3/4 cup confectioners sugar1 ½ cups rice flour½ cup butter, softened½ tsp vanilla Combine softened butter and sugar with a mixer (I use a handheld mixer).  Add vanilla and mix and then rice flour and mix well.   
 (This is where you'll add the chocolate from the recipe below if your making chocolate topped shortbread, you can leave it out if your making plain shortbread.)
Next pour the entire mixture into a baking pan.  Add chocolate topping (recipe below). Bake for 10-12 minutes at 350 degrees.
This picture just doesn't capture the tastiness!
Chocolate Topping ½ bag semi sweet chocolate chips1 can condensed milk¼ cup of sugar Heat chocolate chips in a bowl over a heated bowl of water until they are nearly melted.  Add the condensed milk and sugar and stir.  Pour while still hot over whatever your topping and spread quickly.  
For more recipes or to join in the link up fun, check out New Recipe Tuesday!


  1. This looks amazing! I gave up sweets for Lent, but I'm thinking shortbread on St. Patrick's Day would be acceptable, right? I don't think I can wait until Easter for these!!!

  2. Hmmm...I will have to try this sometime soon. Of course, five of the seven ingredients are things I haven't yet managed to find in Germany, but hey, I'll put in some effort for shortbread!

  3. Oh, that looks so good! The topping reminds me of a recipe for fudge that I have. Come to think of it, it's gluten-free too.

    Melt 18 ounces semi-sweet chocolate chips over low heat. Stir in one 14-ounce can of condensed milk. (You can add a cup of walnuts if you like nuts in your fudge.) Remove from heat, and stir in one teaspoon of vanilla. Pour into wax-paper-lined-and-greased 8x8 pan and let cool until firm. Enjoy!

    As you can see, it's a really fast recipe (takes barely 10 minutes even with the greasing and lining of the pan) and it's a holiday favorite with my friends. At Christmas, you can add a topping of crushed candy canes for that extra mmmmmmm.

  4. Oh my goodness, I just have to make these and soon! This looks SO delicious! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. :-)

  5. We just went gluten-free (one month trial for now) and I came to find your recipes. Do I bake these with the topping on or put the chocolate on after they're baked? Thanks!

  6. Opps! Sorry about that! It is baked with the chocolate topping on!

  7. Thanks! We tried the other ones tonight and the kids loved 'em! Now I just have to get the milk to make these...


I love comments and I read every single comment that comes in (and I try to respond when the little ones aren't distracting me to the point that it's impossible!). Please show kindness to each other and our family in the comment box. After all, we're all real people on the other side of the screen!