Our lovely friend and fearless Lock & Lock companion, Chris Pryme is as dear a friend as you could hope for. She is a baker. She has been a professional baker for 20+ years, but she also has a passion for it. Also, every Christmas, she bakes her Gluten-Free Chocolate Fudge Bars. I have to admit: I start to yearn for them in early November. 
She has shared her recipe and it is WONDERFUL. You KNOW I had to share it with you too! Here we go:
Gluten Free Chocolate Fudge Bars
Ingredients:
1 cup butter whipped
1 16 oz pkg of almond meal
1 cup brown rice flour
1 can sweetened condensed milk
2 cup choc chips
1 cup chopped walnuts or pecans whatever is your favorite
Directions:
Mix the butter, almond meal, and rice flour together until a crumbly paste forms. Press a little more than half of this mixture into a greased pan and bake for 15 minutes at 350 in a 9” x 13” baker. While that is in the oven, melt the chips in a saucepan with the milk over low heat. Pour the chocolate mixture over the hot crust. Add the chopped nuts to the remaining crust mixture & crumble over the top of the fudge mixture. Put them in the oven and bake for another 15 minutes at 350. Let them cool and cut into squares. TIP: these freeze really well if you want to make them ahead of time.
Enjoy! ~ Mary QVC