When Heaven hit our lips..

This heavenly dessert turned my negative thoughts about how difficult it would be to actually enjoy desserts that are gluten free. Chocolate Caramel Shortbread tastes even better than it sounds.

Chocolate Caramel Shortbread

(serves 12)

Crust:

1/2 c. butter, extra for greasing

(sift the following ingredients)

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp baking soda

3/4 c garbanzo flour

1/4 c. sorghum flour

1/4 c. superfine sugar

Caramel:

3/4 c. butter

1/2 c. superfine sugar

                3 Tbs. dark corn syrup (we used light corn syrup)

                     14 oz/400g canned condensed milk

             70z/200g semi-sweet chocolate, broken into pieces

1. Preheat to 350F. Grease & line the bottom of a 9-in shallow square cake pan. Place the butter, flour, & sugar in a food processor until the mix binds together. Press in the pan & level. Bake 20-25 minutes or until golden brown.

2. Mix all of the caramel ingredients in a heavy bottom pan. Heat gently until sugar melts. Bring to a boil, then reduce heat & simmer 6-8 minutes, stirring, until very thick. pour over shortbread & chill for 2 hours or until firm.

3. Melt chocolate, spread over caramel. Let chill in the fridge for 2 hours or until set. Cut & serve.