Makes about 15-20 bars Difficulty
1 cup unsalted butter, at room temperature 1 cup sugar 1 large egg, separated 2 cups gf flour 1 teaspoon cinnamon 1 cup chopped pecans 1 cup Hershey’s semisweet chocolate chips
Preheat oven to 275 degrees F. Butter a 13"x9" baking dish. In the bowl of an electric mixer, beat together butter and sugar until smooth. Add egg yolk and beat until light. In a small bowl, mix the flour and cinnamon together. Add the flour mixture to the butter mixture and stir with a wooden spoon until a dough forms. Spread evenly into baking dish. In a medium bowl, beat the egg white until stiff. Spread over the dough. Sprinkle top with nuts, pressing them into the egg white. Bake for 1 hour or until the top is golden. Sprinkle the top with the chocolate chips and return to oven for 1 minute. Remove from oven and let stand 1 more minute. Swirl the chocolate with a knife. Cut into squares.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.