Soft, chewy Gluten-Free Cookie Bars with dark chocolate and caramel in every bite, then sprinkled with sea salt for the perfect salty-sweet combination.
It's the simple things! Everything about these cookie bars is streamlined. And gluten-free. Easy ingredients baked into cookie bars... no scooping, just slicing. The end result... simply delicious!
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Ingredients
Gluten-Free 1:1 Flour: Use a gluten-free flour that contains xanthan gum and is designed to be a 1-to-1 replacement. I have tested this recipe with King Arthur Gluten Free Measure for Measure Flour.
Butter: softened to room temperature, not melted. When creaming softened butter and sugar, you'll create air pockets in the butter, essential for making these cookie bars soft.
I usually leave a stick of butter out for about an hour before baking. If you forget, you can speed up the process by cutting the butter into slices and placing them briefly in a sunny place in your kitchen while you prep the ingredients. Or microwave the whole stick of butter at 50% power in 5 second increments (no longer, because it will quickly melt).
Brown sugar: the molasses in brown sugar adds a rich flavor and extra moisture that gives these cookie bars their soft, chewy texture
Kraft Premium Caramel Bits: No need to unwrap individual caramels, thanks to Kraft's little caramel bits. They are small, similar to chocolate chips in size, and can be measured and mixed directly into the batter.
While Kraft Premium Caramel Bits are not labeled gluten-free, they do not have any gluten ingredients. As of the time of writing this recipe, here is the current ingredient list: Sugar, Corn Syrup, Liquid Sugar, Skim Milk, Palm Oil, Butter (Cream, Salt), Salt, Mono- And Diglycerides, Soy Lecithin. (always check the label for the most current ingredients)
Dark chocolate chips: Nestle Dark Chocolate Morsels are labeled gluten-free.
Sea salt flakes: A sprinkle of sea salt flakes, just after baking, is such a small touch, but it adds the perfect complimentary flavor to the sweet ingredients in these gluten-free bars.
Baking soda, table salt, vanilla extract, large egg
Step-by-Step Instructions
Leave butter out to soften about an hour before baking.
Gather ingredients. If you forgot to soften the butter, slice and place by a sunny window while you prep the other ingredients.
Line an 8x8" square baking dish with parchment paper. This quick step makes for easy cleanup. More importantly, when it's time to slice the cooled cookie bars, simply remove the baked cookie bar from the dish by just lifting the edges of the parchment paper.
In a small bowl, combine gluten-free flour, baking soda, and table salt. (Save the flaky sea salt for the end.) Be sure to measure your flour using the spoon and level method. Use a spoon to scoop flour into your measuring cup, and level the top by scraping the back of a butter knife along the top.
Set the flour mixture aside.
In a large mixing bowl, cream together the butter, brown sugar, and vanilla extract until light and fluffy.
Add the egg and beat well. The mixture will be very wet at this point. Gradually incorporate the flour mixture, beating until fully combined.
Gently fold in the caramel bits and dark chocolate chips.
Refrigerate the dough for one hour to chill. An unnecessary step in making gluten-filled cookie bars, chilling the dough allows time for the gluten-free flour to hydrate. This makes a soft cookie, avoiding the gritty texture that sometimes occurs with gluten-free baked goods that don't fully hydrate.
Preheat the oven to 350°.
Spread the chilled dough into the parchment-lined baking dish. The surface doesn't have to be perfectly flat, because it levels out a bit while baking.
Bake for approximately 30 minutes until the edges are dark golden brown and the center is set. The top will be slightly firm to the touch, not squishy.
Remove from the oven and sprinkle sea salt flakes over the top right away. Allow the cookie bar to cool completely in the pan for at least one hour to continue baking and to make cutting easier.
Using the edges of the parchment paper, carefully lift the cookie bar from the baking dish. With a sharp knife, cut into 9 large squares. Serve and enjoy!
Mini Cookie Bars
I love cutting these cookie bars into 36 smaller bite-sized pieces! They are rich and delicious, and everyone can then decide if they want one piece or five. Gluten-Free Mini Cookie Bars make the perfect addition to a dessert charcuterie board or holiday cookie tray.
Mix-In Substitutions
Use this base cookie dough for a variety of mix-ins, besides (or in addition to) caramel bits and dark chocolate. The options are endless! Choose ingredients that go well with the richness of brown sugar. Keep the total volume of mix-ins to approximately 2 cups. Here are a few ideas:
- Heath Bars, chopped
- Walnuts
- Almonds
- Pecans
- Pistachios
- Dried Cranberries
- White Chocolate Chips
- Candy Canes, crushed
- Mini Marshmallows
- Gluten-Free Pretzels, chopped
Make Ahead
Pre-make dough option: Make the dough ahead, cover with a lid or plastic wrap, and store it in the refrigerator for up to four days, for food safety, per the USDA. When ready to bake, continue with step 5 in the recipe card. If the dough is too hard to work with, let it warm up at room temperature while you preheat the oven, and then fill the baking dish.
Bake ahead option: Bake the cookie bars, cut, and store at room temperature in an airtight container for up to three days, or in the freezer for up to two months. Avoid refrigeration, where the cookie bars will dry out.
Gluten-Free, Salted Caramel & Dark Chocolate Cookie Bars
Ingredients
- 1 cup gluten-free 1:1 flour blend (with xanthan gum) I use King Arthur Gluten Free Measure for Measure Flour.
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup butter (1 stick) softened
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup caramel pieces I use Kraft Premium Caramel Bits.
- 1 cup dark chocolate chips Nestle Dark Chocolate Morsels are labeled gluten-free.
- 1 teaspoon sea salt flakes
Instructions
- Line baking dish with parchment paper to easily remove the baked cookie bar from the dish.
- In a small bowl, combine gluten-free flour, baking soda, and table salt. Set aside.
- In a large mixing bowl, cream butter, brown sugar, and vanilla extract. Add the egg and beat well. Gradually, add the flour mixture and beat until well mixed.
- Fold in caramel pieces and dark chocolate chips. Chill dough in the refrigerator for one hour.
- Preheat oven to 350°. Spread the dough into the prepared baking dish.
- Bake for approximately 30 minutes until the edges are dark golden brown and the top is firm in the center. Remove from the oven and immediately top with sea salt flakes. Allow to cool completely in the pan for about 1 hour, for easier cutting.
- Use the edges of the parchment paper to carefully lift the cookie bar out of the baking dish. Cut into 9 pieces (or 36 bite-sized pieces). Enjoy!
