Gluten-Free Double Chocolate Caramel Bars
If you need to serve a crowd or make goodies for a bake sale, bar cookies — such as these gluten-free double chocolate caramel bars — are the way to go. You should cut these cookies into smaller bars, because they’re so rich.
Preparation time: 25 minutes
Cooking time: 28 minutes
Yield: 36 bar cookies
1 cup (123 grams) sorghum flour
1/2 cup minus 2 teaspoons (62 grams) brown rice flour
1/3 cup plus 1 tablespoon (62 grams) white rice flour
1 teaspoon xanthan gum
1/3 cup cocoa powder
2 cups gluten-free oatmeal
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups butter, melted
1 egg, beaten
One 14-ounce package caramels, unwrapped
1/4 cup whole milk
2 cups dark chocolate chips
Preheat the oven to 350 degrees F.
Grease a 13-x-9-inch pan with unsalted butter and set aside.
In a large bowl, combine the sorghum flour, brown rice flour, white rice flour, xanthan gum, and cocoa powder.
Mix well with a wire whisk until the flours are all one color.
Stir in the oatmeal, brown sugar, granulated sugar, baking soda, and salt and mix well.
Pour the melted butter and beaten egg over the mixture and mix with your hands until crumbly.
Pat half of this mixture into the prepared pan.
In a large saucepan, combine the unwrapped caramels and milk. Melt over low heat, stirring frequently, until the caramels are melted and the mixture is smooth. Pour over the crumb mixture in the pan.
Sprinkle with dark chocolate chips and top with the remaining crumb mixture; pat down gently with your hands.
Bake for 23 to 28 minutes, or until the crust is set and the caramel is bubbling slightly around the edges.
Cool on a wire rack and cut into bars when cool.
Per serving: Calories 223 (From Fat 94); Fat 10g (Saturated 7g); Cholesterol 24mg; Sodium 85mg; Carbohydrate 33g; Dietary Fiber 2g; Protein 2g.
You can substitute other flours or starches for the flours called for; just be sure to use the same weight of the alternate flour. For instance, use 62 grams of sweet rice flour in place of the brown rice flour, not 1/2 cup minus 2 teaspoons of sweet rice flour, which weighs 72 grams.