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     Gluten-Free Toffee Squares

1/2 lb. butter (or casein-free oleo)
1 cup brown sugar
1 tsp. gluten-free vanilla
1 egg yolk
2 cups gluten free flour (ratio: 2 c. white rice flour, 2/3 c. potato starch
                                 1/3 c. tapioca flour)
8 oz. dark chocolate bar (Hershey's Special will do)
1 cup chopped walnuts

Mix first four ingredients together.  Add flour.  Spread in a buttered (or
PAM spray) jelly roll pan (15 X 10").  Bake at 350 for 15 minutes, until
light brown.  Remove from oven.  Place chocolate bar on top--the heat from
the cookie will melt it in about 10 minutes.  Spread.  Sprinkle nuts on top.
Cool and cut into bars.

Happy Holidays from Barbara Crooker