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.

Some of my personal favorites: SNICKERS FUDGE Bottom Layer: 1 cup milk chocolate chips (6 oz.) 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Filling: 1/4 cup butter 1 cup sugar 1/4 cup evaporated milk 1-1/2 cups marshmallow cream 1/4 cup peanut butter 1 tsp. vanilla 1-1/2 cups chopped salted peanuts Caramel Layer: 14 oz. pkg. caramels 1/4 cup whipping cream Icing: 1 cup milk chocolate chips (6 oz.) 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Caramel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Recipe from Kellie at NanaÂs Kitchen. SPICY WALNUT BRITTLE 1 cup sugar 1/2 cup light corn syrup 1 cup coarsely chopped walnuts 1/2 tsp. cinnamon 1 tsp. margarine or butter 1 tsp. vanilla 1 tsp. baking soda MICROWAVE DIRECTIONS: Butter cookie sheet. In 8-cup microwave-safe measuring cup or medium microwave-safe bowl, combine sugar and corn syrup; mix well. Microwave on HIGH for 4 minutes. Stir; microwave on HIGH for 3 to 5 minutes or until light brown. Stir in walnuts, cinnamon, margarine and vanilla until well blended. Microwave on HIGH for 1 minute. Add baking soda; stir until light and foamy. Pour onto buttered cookie sheet. Cool 30 minutes or until hardened. Break brittle into pieces. Store in tightly covered container. Recipe posted at NanaÂs Kitchen by MsFitz 5/21/03.

I have quite a few refrigerator cookie recipes that I found for last Xmas when I needed so many at various times throughout the season. Black-and-White Cookies Makes about 5 dozen cookies. These cookies are known as icebox, or refrigerator, cookies. This type of cookie is made by forming dough into a log or rectangular block and chilling it thoroughly. You can also use different types of dough togethervanilla and chocolate, peanut butter and chocolateÂto make patterned cookies. Cookies are then sliced off the log or block and baked. When slicing the dough, give the log or block a quarter turn after every half dozen or so slices to keep the cookies perfectly square or round. 2 cups all-purpose flour 1?2 cup sugar Pinch of salt 16 Tbs. (2 sticks) cold unsalted butter, cut  into small pieces 1 whole egg plus 1 egg yolk 1?2 tsp. vanilla extract 3 Tbs. unsweetened Dutch process  cocoa powder In a food processor, combine the flour, sugar and salt. Add the butter pieces in 2 additions, pulsing after each addition, until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and pulse until the dough holds together. Divide the dough in half. Transfer one-half to a lightly floured work surface and knead in the cocoa until incorporated. Lightly dust the work surface and a rolling pin with flour. Roll out each dough half into a 3-by-9-inch rectangle, 1?2 to 3?4 inch thick; trim the edges to even out. Place each rectangle on a large baking sheet and cover with plastic wrap. Refrigerate until well chilled, about 30 minutes. Meanwhile, in a small bowl, beat the whole egg until blended. Set aside. Remove the dough from the refrigerator. Using a sharp knife, cut each rectangle into 4 strips about 3?4 inch wide (you should have 4 strips of each color). Arrange 2 chocolate strips and 2 plain strips in a checkerboard pattern, brushing the beaten egg between the strips and gently pressing them together. Repeat with the remaining dough. Wrap in plastic wrap and use a knife to square off the edges of each block. Refrigerate until well chilled, about 30 minutes. Preheat an oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper. Remove the blocks from the refrigerator, unwrap and cut each crosswise into slices 1?4 inch thick. Place them 1 1?2 inches apart on the prepared baking sheets. Bake until the cookies feel firm when lightly pressed, about 15 minutes. Let the cookies sit on the baking sheets for 2 minutes, then use a spatula to transfer them to wire racks to cool completely. Holiday Ginger Cookies 1 1/4 c. sugar 1 c. butter softened 1 egg 3 T. molasses 1 t. vanilla 3 c. flour 2 t. cinnamon 1 t. ginger 1/2 t. baking soda 1/4 t. salt Frosting 3 c. powdered sugar 1/3 c. butter softened 1 t. vanilla 1 to 2 T. milk Combine first five cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Roll dough to 1/8 inch thickness and cut out cookies. (I do not like to roll and cut cookies, so I just rolled them in nice loaves and sliced 1/8 inch cookies. Also do not use the frosting.) Bake 6-9 minutes at 375 degree oven. Quick to make and a mild ginger taste. Land O Lakes Soft Baking Butter box. White Chocolate Raspberry Slices Cynthia Monroe, Manchester, CA Cynthia Monroe won a blue ribbon at the Mendocino County fair for these pretty, easy-to-make cookies. PREP AND COOK TIME: About 45 minutes, plus about 1 hour to cool MAKES: 3 dozen cookies About 1/2 cup (1/4 lb.) butter or margarine, at room temperature 1/4 cup sugar 1 teaspoon vanilla About 1 1/4 cups all-purpose flour 1/4 cup raspberry jam 2 ounces white chocolate, chopped 1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together. 2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation. 3. Bake ropes in a 350° regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet. 4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices. SANTA'S WHISKERS This slice and bake cookie filled with cherries and pecans is rolled in coconut. The cookie's name has been passed through generations of bakers. Preparation 40 min.  Chilling 1 hrs.  Baking 12 min.  Ingredients: *  1 cup LAND O LAKES® Butter, softened* *  1/2 cup sugar *  1/2 cup powdered sugar *  1 egg *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1 1/2 cups red and/or green candied cherries, halved *  1 tablespoon all-purpose flour *  1 cup coarsely chopped pecans *  3 cups sweetened flaked coconut Instructions: Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed. Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir in cherry mixture and pecans by hand; mix well. Shape dough into 3 (10x1 1/2-inch) rolls on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour). Heat oven to 350°F. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until edges are very lightly browned. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. Yield:  10 dozen cookies SLICE & BAKE SHORTBREAD COOKIES Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles. Preparation 40 min.  Chilling 2 hrs.  Baking 7 min.  Ingredients: *  1 cup LAND O LAKES? Butter, softened* *  1/2 cup firmly packed brown sugar *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1/2 cup sugar *  1 teaspoon ground cinnamon Instructions: Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough. Divide dough in half. Shape each half into a 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours. Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets. Combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture. VARIATION: Marbled Slice & Bake Shortbread Cookies: Melt 2 (1-ounce) squares semi-sweet baking chocolate** in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. **Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled. Yield:  3 1/2 dozen cookies Vanilla Nut Ice Box Cookies 1/2 c. shortening 1/4 c. Br sugar (firmly packed) 1 c. sugar 1 egg 1 1/2 t. b. powder 2 c. flour 1/8 t. salt 1 c. chopped nuts 1 1/2 t. vanilla Cream sugar, shortening, eggs. Add rest of ingredients and mix well. Pour out on board and roll to shape of log and chill. Slice. Bake 425 degrees for approx. 10 minutes. Makes 3 1/2 doz. If wrapped in waxed paper, dough will keep several days. WALNUT BUTTER COOKIES The dough for these simple cookies can be done ahead and refrigerated for up to two days before being sliced and baked. 2 cups all purpose flour 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup (packed) golden brown sugar 1 large egg 3/4 cup walnuts, toasted, chopped Powdered sugar Sift flour and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until light. Beat in egg. Add flour mixture and beat until well blended. Stir in walnuts. Turn dough out onto lightly floured surface. Divide dough in half. Roll each half into 8-inch-long, 1 1/2-inch-wide log. Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days. Preheat oven to 350°F. Cut dough logs crosswise into 1/3-inch-thick rounds. Place rounds 1 inch apart on 2 ungreased baking sheets. Bake until cookies are light golden around edges, about 15 minutes. Transfer to racks and cool 10 minutes. Place powdered sugar in shallow dish. Turn cookies in powdered sugar to coat completely. Cool on racks. (Can be prepared 3 days ahead. Store in airtight container.) Makes about 4 dozen.  Bon Appétit November 1998 Rugelah Dough 8 oz. small curd cottage cheese 8 oz. softened sweet (unsalted) butter 2 cups flour Mix butter and cottage cheese. Add flour. Mix like for pastry using cutter or forks. Form into 6-7" flat square. Refrigerate overnight or at least several hours. Cut chilled dough square into 3 equal sections. (Re-refrig. other 2 sections.) Roll out the section between an 18 inch length of wax paper folded in half lengthwise. Rolling the dough the length only brings the dough to about 4" wide by about 14" long and 1/8th inch thick. (Keep chilled, handles easier.) Filling 8 oz. seedless raspberry jam 8 oz. raisins 8 oz. walnuts Chop raisins and walnuts together in food processor (or grind together in meat grinder.) Spread each rolled-out dough with 2 heaping tsps. of the jam. Spread 1/3rd of the nut/raisin mixture evenly over dough. Using the wax paper to help, roll-up dough jellyroll style - about a 1 1/2 roll - @. page 1 of 2 page 2 of 2 Topping 1 tsp. cinnamon 3 Tblsp. sugar Mix together and sprinkle generously over top of each log. Roll the log up in the self-same wax paper and refrigerate for at least one hour. Baking Preheat oven to 375º F. Remove one log from frig.; unroll and cut log into one inch pieces; place on parchment covered cookie sheet so turned-under part is down and "roll" is standing upright - @ . Bake for 25 minutes. Remove from oven and cool completely . Repeat for other 2 logs. Makes about 45 cookies from 3 logs. Hope these help

Recipe: 3 3/4 cup white sugar 1 1/2 cup light corn syrup 1 cup hot water 4 Cups creamy peanut butter Boil syrup water and sugar to 295 degrees. Spread peanut butter onto a large sprayed cookie sheet with sides. Pour hot syrup over peanut butter and fold in quickly. Turn out and roll with a rolling pin. Cut and cool completely. It seems like a simple recipe but I will tell you I have a hard time getting it too turn out right every time. I have found that using all brand ingredients works best for me: others use generic peanut butter. Also, it helps to have two people folding from opposite ends of the pan coming together. We tried making this past weekend and all batches didn't turn out completely right except one. Hopefully you are able to get it to turn out because I almost bet this is the recipe you have been searching for. Happy Candy making!