1 cup gluten free graham crackers
1/4 cup Molasses Bakery Organic Gluten Free mix (see below)
1 cup finely chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/3 cup dark brown sugar
1/3 cup sugar
3/4 cup butter or 1/3 cup unhydrogenated shortening
1  egg

 two parts {brown rice flour}
 one part tapioca starch
 one part potato starch

2 cups chocolate chips
2 tablespoons butter or 2 tablespoons unhydrogenated shortening
1/4 cup evaporated milk or 2 tablespoons soy milk

Break the crackers up in a food processor. Place cracker meal into a bowl and add gluten free mix, walnuts, cinnamon, xanthan gum, dark brown sugar, sugar, butter or shortening and egg. Bake cookie in a 9x9 inch pan for 13 minutes at 375 degrees.

Melt the chocolate and butter or shortening in the microwave in 30 second intervals, stirring in between. When chocolate and butter have melted and been combined, mix in the evaporated milk or soy milk. Pour over the cookie and allow to harden before serving.