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.

Sure it's a little too late, but I've made this one before and it's delicious! Ooey Gooey Pumpkin Bars Makes 6-8 servings Cake: 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg fresh whipped cream, for serving 1. Preheat oven to 350 degrees F. 2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. 3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream

I like these & they are soft - from Craig Claiborne: MOLASSES DROP COOKIES (about 3 dozen small cookies) 1/2 cup shortening 1/2 cup brown sugar, packed 1/2 cup molasses 1 egg 1 3/4 cup flour 1 1/2 tsp baking powder 1 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp baking soda 1 tsp cider vinegar 2 TBL water 1/4 cup buttermilk 1 cup raisins, optional Chocolate frosting, optional Preheat oven to 350°. Beat the shortening & sugar until light & fluffy. Beat in the molasses, egg & 3 TBL of the flour. Sift together the remaining flour & the other dry ingredients. Mix together the vinegar, water & buttermilk. Add alternately to the molasses mixture & beat batter until it's very smooth. Stir in raisins, if using. Drop teaspoons of the mixture onto greased cookie sheets. Flatten dough, if desired. Bake 12-15 minutes. (Don't overbake). Cool. Top each cookie with a dime-sized round of chocolate frosting if you want to.~~

Sandra Lee's Raspberry bars! I've made these 1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury) 3/4 teaspoon lemon extract 1/2 cup seedless raspberry jam 1/4 cup chopped pecans Preheat oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes