Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.

Target recipe: heat oven to 350 degrees. unwrap the caramels. lightly spoon flour into measuring cup; level off. in medium bowl, combine flour and powdered sugar. using pastry blender or fork, cut in 1/2 cup butter until crumbly. lightly press mixture in ungreased 13x9 inch pan. bake at 350 degrees for 10-12 minutes or until light brown. meanwhile. in heavy saucepan melt caramels, half and half and 1/4 cup butter over low heat, stirring constantly. spread over baked crust. in medium saucepan over low heat, melt chocolate chips and shortening, stirring constantly. stir in cereal. carefully spread over filling. cool completely; cut into 36 bars.