Gluten-Free Caramel Squares
Indulge your sweet tooth with these irresistibly rich and buttery Gluten-Free Caramel Squares! Featuring a tender, crumbly shortbread base made with gluten-free flour, this recipe is layered with a luscious homemade caramel infused with a hint of sea salt and vanilla for a perfectly balanced sweetness. For an extra layer of decadence, top it off with smooth, melted dark chocolate. With only 20 minutes of prep and straightforward steps, these caramel squares make a delightful treat for any occasion—perfect for gluten-free diets and anyone who loves classic comfort desserts. Whether you're hosting a party or craving an indulgent snack, these sweet and salty bars are sure to become a household favorite!
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 100 grams Brown sugar
- 200 grams Gluten-free plain flour
- 400 grams Sweetened condensed milk
- 2 tablespoons Corn syrup
- 0.5 teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder (gluten-free)
- 100 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with parchment paper.
Start by making the shortbread base. In a medium bowl, cream together 100 grams of the unsalted butter and all of the brown sugar until light and fluffy.
Add the gluten-free plain flour and the baking powder to the butter and sugar mixture. Mix until a soft dough forms.
Press this dough evenly into the bottom of the prepared baking tin, ensuring it covers the entire base.
Bake in the preheated oven for 15-20 minutes, or until golden in color. Remove from the oven and allow it to cool in the tin while you make the caramel layer.
In a medium saucepan, melt the remaining 50 grams of butter over medium heat.
Add the sweetened condensed milk and corn syrup to the melted butter. Stir continuously for about 10 minutes until the mixture thickens and turns a light caramel color.
Remove the saucepan from the heat and stir in the sea salt and vanilla extract.
Pour the caramel over the baked shortbread base, spreading it evenly with a spatula. Allow it to cool completely.
Once cooled, if using, melt the dark chocolate chips in a microwave-safe bowl or using a double boiler.
Spread the melted chocolate over the caramel layer evenly.
Refrigerate the tin until the chocolate is set (approximately 1 hour).
Once set, cut into 16 squares using a sharp knife. Serve and enjoy!
Nutrition Facts
Calories |
4083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 561.5 g | 204% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 386.9 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1344 mg | 103% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
