Scoring the chocolate just means making shallow cuts in it so that it will not chill into a solid mass, which will crack when you eventually go to cut these into bars. If there is some cracking don't worry about it - they taste just as delicious :) To make these gluten free, replace the graham crumbs with gluten free graham crumbs, ground gluten free Chex cereal or gluten free Rice Krispies. Oreo crumbs can also be substituted for the graham crumbs. The chill times are approximate - you just want each layer to be set enough that you can spread the next layer on without pulling it up. You can also leave the layers to chill for much longer if you're busy with other things, it doesn't matter :)