Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

There is no way to know what recipe they use....I am sure some commercial company makes it for them. There are a lot of recipes on the web for rum glazed chocolate cakes. Many start with a high quality cake mix and add a rum glaze. You can bake the cake in a loaf pan or in a tube pan or a bundt pan, whatever you choose. Linda C Here is a link that might be useful: Rum cake

http://www.theglutenfreelifestyle.com/Gluten-Free%2520Baking%2520Invitational/PDF/Winning%2520Recipes.pdf http://www.luanekohnke.com/wp-content/upLoads/2010/10/Gluten_Free_Cookies.pdf http://www.frugalskills.com/pdf/Gluten-Free-Cookie-Recipes-by-Frugal-Skills.pdf from a web search, never tested myself

I answered your request but who knows where it might be .... ( or if this will even work?) Rhubarb Cheesecake Bars Crust layer: 1/2 cup cold butter â¨1 1/2 c. all-purpose flour â¨1/2 c. chopped pecans Rhubarb layer: 4 c. sliced rhubarb â¨1/2 c. sugar â¨2 T. all=purpose flour Cheesecake layer: 2 8-oz pkgs. cream cheese, softened â¨1/2 c. sugar â¨1 tsp. vanilla â¨3 eggs Topping: 1 1/2 c. sour cream â¨3 T. sugar â¨1 tsp. vanilla â¨Additional pecans, optional In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into ungreased 9x13 pan. Bake at 350º for 15 minutes. Combine rhubarb, sugar and flour. Spoon over hot crust. Bake for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Pour over the hot rhubarb layer. Bake for 30 minutes. Combine sour cream, sugar and vanilla. Spread over hot cheesecake. Cool on wire rack for one hour. Refrigerate over night. (Sprinkle with additional pecans if desired.)