Gluten-Free Three Layer Cookie Bar
By Sallie Powell, My Favorite Things
1 1/2 cups pecans
3/4 cup confectioners' sugar
1/4 cup white rice flour (can substitute with any gluten-free flour)
1/2 cup butter cut in pieces
One 8 oz. softened cream cheese
3/4 cup sugar
1 cup shortening
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 cup white rice flour
1 cup sorghum flour
1/2 cup potato starch
1 cup old fashioned oats
1/2 teaspoon baking soda
1 teaspoon xanthan gum
Combine and pulse in a food processor then press into 2 8x8 greased pans.
Beat cream cheese and sugar together, add egg, and pour over crust. Bake at 350 degrees for 10 minutes.
In a large mixing bowl cream the first 3 ingredients until fluffy. Add the eggs one at a time beating well after each addition. Add the vanilla. Combine all dry ingredients and add to the creamed mixture. Drop by spoonfuls onto cream cheese mixture. Cover with your favorite toppings such as: dark, white, or milk chocolate chips, butterscotch chips, Heath Bits, peanut butter chips, nuts, coconut, etc. Bake at 350 degrees for 30-40 minutes or until center is firm to touch.