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!

Shortbread
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!