<<Disclaimer: Verify this information before applying it to your situation.>> Here's the rest of the summary. Thanks to Jane Asphaug for these: Chocolate Monkey Balls Mix together in large bowl: 2 cups chocolate chips 2 cups Gorilla Munch cereal 1/2 t. salt Heat two minutes in microwave. Stir well. Heat again about 30 seconds until chocolate is completely melted. Pour mixture into 9x9 pan lined with foil. Refrigerate about 30 minutes. Take from pan and remove foil. Cut into squares. These are the absolute best, and there is no flour required! Chunky Peanut Butter Cookies 1 c. chunky peanut butter 1 c. sugar 1 egg 1 t. vanilla 1 c. chocolate chips Mix all ingredients together well. Make small balls in hand. Set on cookie sheet and press with fork crisscross. Bake at 350 degrees for 9-10 minutes. Rice Crunch-Ems Chocolate Bars Put 2 1/4 c Health Valley Rice Crunch-'ems cereal in large zip lock bag. Seal and smash with a rolling pin. Set aside. Line a 9 x 13 pan with foil. Melt 2 c semi-sweet choc chips and 3/4 t. salt in a large bowl. Chocolate should be completely melted. Add crushed rice cereal to chocolate mixture and mix together well. Quickly spread into lined pan until spread thin. Work quickly, because once the chocolate begins to harden, it's difficult to spread. Refrigerate for 25-30 minutes. Lift foil from pan, remove foil and cut chocolate into squares. Freezes well. Coconut Chocolate Patties makes about 20 These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days. 1 1/2 cups sweetened shredded coconut 3 drops pure almond extract 3 3/4 ounces semisweet chocolate, melted dash of salt Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely. In a medium bowl, combine toasted coconut, almond extract, salt and melted chocolate. Stir until gently combined. Press about one tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve. from Martha Stewart Living Oct 2002 I'm making gingerbread men cookies using The Gluten Free Kitchen's Gingersnap recipe. Juli of NCcheck Check either www.allrecipes.com or www.epicurious.com *Support summarization of posts, reply to the SENDER not the Celiac List*