Thanks to those that participated in the Gluten Free Cookie Swap on Facebook – there are TONS of great recipes out there for everyone to try. I am excited to announce I won 3rd place in the contest! I am so excited and honored. You can listen to the podcast here of who the winners are as it sounds like it was some tough competition.
Here’s the recipe I submitted. It’s been a tradition in our house every year and always a hit with guests. So now the name has been changed to add “Award-Winning” 🙂
Award-Winning Gluten Free Treasure Bars with Brown Butter Frosting
2 cups gluten free flour mix (I use GFJules
Xanthan gum, slightly less than 1/2
teaspoon (omit if your flour mix already
has it included)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs, unbeaten
1 teaspoon vanilla
3/4 cup milk
1 cup chopped pecans
1 cup maraschino cherries, halved
6-ounce package of chocolate chips
1/4 cup butter
2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
2 tablespoons milk
Preheat oven to 325 degrees. Grease a 13-by-10-by-1 pan or two 9-by-9 pans
To make cookies: Sift together the flour, xanthan gum (if using), baking powder and salt.
In a separate bowl, cream the butter, sugar and brown sugar; add in the 2 unbeaten eggs. Beat well after each egg. Add the vanilla, and beat until fluffy. Add dry ingredients alternately with milk. Begin and end with dry ingredients. Blend well after each addition. Stir in chopped pecans, cherries and chocolate chips. Turn into the baking pan. Bake for 25 to 30 minutes.
To make frosting: Brown the butter, remove from heat and blend in the confectioners’ sugar, vanilla and milk. Beat until smooth. Frost while the treasure bars are rather warm.