A sweet and easy gluten free treat

A new dessert I made a few days ago from the “Sassy Sampler” blog called “The Three Amigos”. I changed it up just a bit as I really like the flavor of dark chocolate but other then that I followed the recipe step by step.
“Three Amigos” Candy Bars


2 pounds semi-sweet chocolate chips (or 3 10 oz. packages of chips will work) (I used 1 and 1/2 bags of semi sweet chocolate chips and for the filling and 1/2 bag of chocolate chips and 8 oz of very dark chocolate for the out side)

1 container Suzanne’s RiceMellow Créme Or any brand of RiceMellow Creme, (important to use the RiceMellow not the marshmallow fluff or marshmallows)


1. Prepare an 8×8 pan by lining it with aluminum foil.  Spray the foil with non-stick cooking spray. (I used a 9×12 inch pan and I used coconut oil to grease the foil)

2. Put half of the chocolate chips in a double-boiler with simmering water and melt (you can use a heat-proof bowl on top of a small saucepan if you don’t have a double-boiler).  You can also place the chips in a microwave safe bowl and melt them in 45 second bursts (stir in between).

3. Once the chips are melted, add the container of RiceMellow Créme and stir until the mixture is smooth.  Pour it into the prepared pan and smooth it to an even layer.  Refrigerate until chilled thoroughly, at least 4 hours or overnight. (ummm I am totally impatient and only let it set for 2.5 hours. worked ok but they did start melting a bit when I dipped them. But I was not going for perfection and they still tasted good)

4. Once the nougat is completely set and firm, melt the rest of the chocolate chips  using the same method as in step 1.  Let cool slightly before starting step 6 (about 5 minutes). (here is where I used the dark chocolate mixed with the chocolate chips as I wanted a less sweet darker chocolate coating)

5. While the chocolate is cooling, remove the candy nougat from the fridge and pull up on the foil to remove it from the pan.  Place on a cutting board, and using a sharp knife, cut the candy in half, then cut each half into 5 bars.  Line a baking sheet with foil or parchment paper. ( I wanted bite size peices so I cut them much smaller)
6. Using two forks or dipping tools, submerge one bar at a time into the melted chocolate.  Remove the bar from the chocolate, allowing excess chocolate to drip back down in the bowl (I found it worked well to lightly scrape the bottom of the bar on the side of the bowl to remove the excess).  Place the bar on the baking sheet. (this was the part where you have to move quickly or the bars start melting when you dip them)

7. Repeat with remaining bars.

8. Place the bars in the refrigerator for about 10 minutes to set the chocolate.  Once set, the bars can be served immediately.

them came out so good that I never got a chance to photograph the final product on a pretty plate 😉