Salted Caramel Chocolate Chip Cookie Bars (Gluten-Free)

When I saw a recipe for Salted Caramel Chocolate Chip Cookie Bars on Brown Eyed Baker, I knew I had to try to convert her recipe to be gluten free.  It wasn't too difficult, either (and they would have turned out even better had my oven not been turned off in the middle).  They were still super delicious (and very gooey), and everyone in my house was eating them!  Scroll to the bottom for the full recipe.

Preheat the oven to 325ºF.  Use vegetable oil or canola oil cooking spray to grease an 8" square baking pan (the one I used was glass).  Unwrap caramel candy squares and put them to the side.

In a microwaveable bowl, melt unsalted butter or margarine.  Leave the bowl to the side to allow it to cool to room temperature.

In a medium bowl, whisk together gluten-free flour, baking soda, salt, and xanthan gum.

In a separate, large bowl, use an electric mixer to mix the butter/margarine, sugar, and brown sugar on medium speed until combined.  Add the egg, egg yolk, and vanilla extract and mix until smooth.

Slowly add the dry ingredients and mix on low, until just combined.

Remove the bowl from the mixer and stir in the chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream.  Microwave on high until the caramels are melted, stirring every 20 seconds.  This took me 2 minutes and 20 seconds, but times may vary.

Press half of the cookie dough into the greased pan, smoothing with the back of a spoon.  Pour the hot caramel over the layer of cookie dough and spread into an even layer.  Be sure to leave space around the edges to prevent it from burning.  Sprinkle the caramel with sea salt or kosher salt.  Drop the remaining cookie dough in spoonfuls and spread over the layer of caramel.  Sprinkle some more salt on top.

Bake the bars for about 30 minutes, or until the tops of the bars are golden brown and the edges start to pull away from the pan.  Cool the bars (in the pan) on a wire rack to room temperature, and then refrigerate for about 30 minutes to allow the caramel to set.  Cut into squares and serve at room temperature (should be stored at room temperature as well).

Salted Caramel Chocolate Chip Cookie Bars (Gluten-Free)
Adapted from Brown Eyed Baker


2 1/8 cups all-purpose gluten-free flour (I used King Arthur Flour)
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon xanthan gum

12 tablespoons unsalted butter or margarine
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces (about 36) caramel candy squares
3 tablespoons heavy cream
Sea salt or kosher salt, for sprinkling over caramel and bars

1. Preheat oven to 325ºF (163ºC). Grease an 8-inch square pan with vegetable oil spray or canola oil spray; set aside.

2. Unwrap the caramel candy squares and set aside.

3. In a microwaveable bowl, melt the butter/margarine.  Set aside to allow it to cool to room temperature.

4. In a medium bowl, whisk together the flour, baking soda, salt, and xanthan gum; set aside.

5. Using an electric mixer, mix together the melted butter/margarine, sugar, and brown sugar on medium speed until combined.

6. Add the egg, egg yolk, and vanilla extract and mix until smooth.

7. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

8. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.

9. Press half of the cookie dough into the prepared pan, smoothing the top with the back of a spoon.

10. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges to prevent burning. Sprinkle the caramel with the sea salt.

11. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

12. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.

13. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.

14. Cut into squares and serve. Store leftovers in an airtight container at room temperature.