This recipe is my mother-in-law’s – one that she makes often.  She is in her nineties and still makes it.  Figured it would convert to gluten free quite easily and it did!  This is so simple and really has a nice taste – try it!

Butterscotch Fingers
1/2 c butter, melted
1 c packed brown sugar (180 grams)
1 large egg
1 1/2 cups fine rice flour – I use Asian (180 grams)
1 teaspoon baking powder (4 grams)
1 teaspoon vanilla extract
1/4 cup walnuts chopped (30 grams)
1/4 cup dates, chopped – (50 grams)
Mix in order given.  Spread in a lightly greased 8″ baking pan.  Bake @ 325 for 30 minutes.  Chill before slicing.