Gluten-Free Chocolate Caramel Crisp Bars

• 2 cups crisp rice cereal
• 34 cup sweet rice flour
• 13 cup potato starch
• 14 cup light stoneground buckwheat flour
• 12 teaspoon baking soda
• 14 teaspoon salt
• 14 cup butter or 14 cup margarine, softened
• 14 cup firmly-packed brown sugar
• 1 egg white, lightly beaten
• 30 caramels, unwrapped
• 3 tablespoons milk
• 23 cup semi-sweet chocolate chips, melted

1. Stir together cereal, flour, baking soda and salt.
2. In mixing bowl, blend butter and sugar.
3. Stir in cereal mixture until thoroughly combined and crumbly.
4. Press half of mixture into bottom of greased 9" square baking pan.
5. Brush with egg white in order to prevent the wafer from getting soggy.
6. Bake in a preheated 350 oven for 8-10 minutes until lightly browned.
7. Meanwhile, melt caramels with milk in saucepan over low heat, stirring frequently until smooth; set aside.
8. Spread caramel evenly over cereal layer and let cool.
9. Drizzle chocolate overtop of bars, or coat bars completely.
10. Cut into bars once chocolate has hardened.
11. Enjoy!

crisp rice, sweet rice flour, potato starch, light stoneground buckwheat flour, baking soda, salt, butter, brown sugar, egg, caramels, milk, semisweet chocolate chips

Taken from www.food.com/recipe/gluten-free-chocolate-caramel-crisp-bars-364933 (may not work)