Ingredients
1 1/2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2
cup gluten-free oats
1/4
cup sugar
1
teaspoon xanthan gum
1/2
teaspoon salt
1/2
cup cold butter, cut in small pieces
1/4
cup cold water
1
can (14 oz) sweetened condensed milk (not evaporated)
1
package (12 oz) white vanilla baking chips
1
cup sweetened dried cranberries
1
cup salted shelled pistachio nuts
Preparation
Heat oven to 350°F. Line 13x9-inch pan with foil, allowing edges to hang over pan; spray foil with cooking spray.
In large bowl, stir together flour blend, oats, sugar, xanthan gum and salt. Cut in cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture looks crumbly. Stir in cold water just until moistened (mixture will remain crumbly). Pat mixture in bottom of pan.
Bake 15 minutes. Spread sweetened condensed milk over hot crust. Sprinkle chips, cranberries and pistachio nuts evenly over milk. Press toppings down with fork.
Bake 25 to 30 minutes longer or until light brown. Cool on cooling rack. Lift out of pan by foil hanging over edges. Cut into 8 rows by 5 rows.
