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Bill Kopp brought these praline bars to our Gluten Sensitive Support Group
meeting in Atlanta last Saturday, and they are wonderful! They were such a
huge hit with our group that I wanted to pass along the recipe to you all.

Praline Bars

3/4 cup butter or margarine, softened
1 cup sugar, divided
1 teaspoon vanilla
1-1/2 cup g-f flour mix (Betty Hagman's)
2 (8 oz.) packages of cream cheese, softened
2 eggs
1/2 cup Heath Bits of Brickle (I found them with the baking supplies at
Kroger's.)
3 tablespoons carmel ice cream topping (Bill's wife used Mrs. Richardson's
butterscotch caramel fudge topping.)

Mix butter, 1/2 cup sugar, and 1/2 teaspoon vanilla with mixer until light
and fluffy. Gradually add flour mix.  Bake at 350 degrees for 20-23 minutes
or until lightly browned.

Mix cream cheese, 1/2 cup sugar, 1/2 teaspoon vanilla.  Add egg; blend in chips.
Pour over crust.  Dot top of cream cheese mixture with topping.  Cut
through batter for marble effect.

Bake 30 minutes at 350 degrees.  Cool, refrigerate and cut in bars.

Enjoy!

Mary Anne

Mary Anne Cripe
State University of West Georgia
Carrollton, Georgia 30118