We’re kicking off the Christmas baking season with a fast and easy gluten-free recipe that everyone will love. This perfect combination of crisp cookie, sweet caramel, and smooth creamy chocolate is everything a holiday treat should be. Plus it’s a great recipe to share so if you distribute homemade treats to loved ones during the holidays, add this one to your list. They will travel well and everyone is sure to love this gluten-free chocolate caramel cookie bar.
Since going gluten-free, I have been slowly converting recipes usually made with traditional flour. For example, I previously shared my recipes for gluten free peach zucchini cake, pumpkin pie and pizza crust. This chocolate caramel cookie bar recipe was adapted from a recipe from Robin Hood Flour. I’ve been making this recipe for years at Christmas and no matter how many varieties of cookies I make, these are always a huge crowd pleaser.
Gluten-free caramel cookie bar recipe
Prep: 15 minutes | Bake: 23 minutes | Makes 90 2”X2” pieces | Freezes excellent
- 1 cup (250 ml) butter, melted
- 1/2 cup granulated sugar
- 1/4 cup (50ml) brown sugar, packed
- 2 1/2 Tbs vanilla extract
- 1/4 tsp salt
- 2 tbs (30ml) water
- 1/2 tsp baking soda
- 2 cups Bob Red Mill 1 for 1 flour
- 2 cups (500 ml) butter
- 2 cups (500 ml) brown sugar, packed
- 2 packages milk chocolate chips (3 cups about 750ml)
- 1 cup (250 ml) finely chopped toasted hazelnuts (optional)
- Preheat oven to 350°F (180°C). Grease a 17”x11” (45cm by 29cm) baking sheet and line with parchment paper, overlapping the two ends for easy removal.
- Beat butter, sugars, vanilla, and water until smooth. You can use a hand mixer, but it works best with a stand mixer.
- Add remaining 3 ingredients and beat until mixture is combined.
- Spread dough in even layer to cover baking sheet.
- Bake in preheated oven 15 minutes.
- Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combined. A great tip for making sure your sugar is fully dissolved is put a spoon in the freezer. Take the frozen spoon out and drop caramel mixture on the spoon. Let caramel cool then check to see if it’s grainy. If it is, let it cook a little longer.
- When caramel complete, spread mixture over the partially baked cookie dough. Return to oven and bake an additional 8 minutes until the caramel is bubbling.
- Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie with an offset spatula. If using nuts sprinkle over chocolate, prior to hardening.
- Next cool in refrigerator until chocolate is set. If you don’t have room in the refrigerator, put in a cool place. Keep in mind that by not placing them in the refrigerator, the bars will take longer to set (but they will set).
- Once chocolate is set, bring to room temperature (if necessary) before cutting. You can cut the bar into diamonds, squares, or cut with your favourite cookie cutters.
- You can store the cookies in an airtight Tupperware container separating the layers with wax paper.
NOTE: These cookies freeze really well. Simply place them in an labelled Ziplock bag or air-tight container and they can stay up to six months in the freezer (not that they ever last that long). Also, feel free to substitute the chopped nuts for a sprinkle of finishing salt or even leave them plain. You can’t go wrong.
What are your favourite Christmas cookies or bar recipes? Let us know in the comments or if you try our Chocolate Caramel Cookie Bars.
Happy holiday baking 🙂