Chewy, moist, almost toffee-ish bars. And? Really simple.
Source: The Gluten Free Pantry, alternate recipe on side of packet.
Modifications: Used 1/4 Xantham Gum + 1/4 cup water to replace 1 egg. Oven time cut down by approx. 10 minutes.
Batter type: Stiff and sticky, slow-moving lump.
Delish. Deevine. Only trouble? We tipped it out of the pan too soon, as it should be served hot with ice cream. Unfortunately, I misjudged the gooey/heat ratio and a good chunk of the bottom stayed behind. I don't care. It is just that good.
The insides are very gooey and the edges got crusty. Not great finger-food as they're a bit sticky, but very good.
Ideal: Make a big batch for Thanksgiving or Xmas and serve to the family with vanilla ice cream. We certainly will.
Recipe details below the cut…
