Ingredients
- ½ cup (100 g) Spectrum Organic Shortening
- ½ cup (60 g) Bob’s Red Mill white rice flour
- ½ cup (65 g) cornstarch (contains corn; can use tapioca or arrowroot starch instead)
- ½ cup (60 g) powdered sugar
- 0.12 teaspoon (0.6 g) baking powder
- 0.12 teaspoon (0.8 g) salt
- 1 1 teaspoon (5 ml) vanilla
- 1 cup (175 g) Enjoy Life semi-sweet chocolate chips
- 1 (1.4-ounce, or 40-g) Enjoy Life boom CHOCO boom dark chocolate or dairy-free rice milk bar
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4).
- In a food processor, combine shortening and next 6 ingredients (through vanilla) and process for 1 minute, or until dough starts to come together. Add in chocolate chips and pulse a few times.
- Spread into a greased 9 x 13-inch (23 x 33-cm) baking pan
- Bake for about 17 minutes, or until edges are golden. Set aside.
- Break chocolate bar into small pieces. Place in a microwave-proof bowl and heat at 30-second intervals, stirring at each interval, until melted. Stir until smooth. Cool slightly and pour into a resealable plastic bag. Cut a small corner off one side of the bag. Drizzle melted chocolate over cooled bars. Let chocolate cool. Cut into bars or break into irregular pieces.
