By Karen Morgan
This is an heirloom recipe passed down from my grandmother to my mother, and from my mother to me. I now pass the gluten-free version on to you and yours. The collection of flavors and textures makes these bars pretty darn dreamy. They’re best served warm.
Divide the short crust dough in half; wrap one half in plastic wrap and place it in the freezer to chill for 15 minutes. Meanwhile, roll out the remaining half into a rectangle no thinner than ⅛ inch (3 mm). I like my crust a bit thicker so I