Â¾ cup butter
1½ cups brown sugar
2 tsp. vanilla
3 cups gluten-free oats, pulsed several times in a food processor to make oats smaller
1 tsp. cinnamon
1Â½ cups gluten-free flour mix
Â½ cup buckwheat flour
1 tsp. xanthan gum
1 tsp. baking soda
2 cups gluten-free semi sweet chocolate chips
1 can sweetened condensed milk
Â½ cup butter
Cream butter, sugar, eggs, and 1 teaspoon vanilla. Slowly add oats, cinnamon, flours, xanthan gum, and baking soda to creamed butter mixture.
Divide dough, and place 2/3 of it on te bottom of a lightly greased 9 x 13 pan. The batter will be thin.
In a saucepan, melt chocolate, condensed milk, butter, and 1 teaspoon vanilla. Pour over bottom layer. Sprinkle remaining crust over the top of the fudge.
Bake at 350 degrees for 25 minutes. Remove from oven and cool completely before cutting into squares.
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