Gluten-Free Caramel Squares

Indulge in the irresistible sweetness of Gluten-Free Caramel Squares, a decadent treat perfect for any occasion! This recipe combines a buttery, golden shortbread base made with gluten-free flour, a luscious homemade caramel layer infused with a hint of sea salt, and the optional finishing touch of velvety dark chocolate. With just a few simple ingredients like sweetened condensed milk, corn syrup, and vanilla extract, you can create these beautifully layered squares that are not only gluten-free but also utterly satisfying. Perfectly portioned into 16 servings, these caramel squares are ideal for sharing at gatherings or enjoying as an everyday dessert. Plus, the straightforward prep and bake times make it an effortless yet impressive addition to your baking repertoire.

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 16

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with parchment paper.

Step 2

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.

Step 3

Add the gluten-free plain flour and the baking powder to the butter and sugar mixture. Mix until a soft dough forms.

Step 4

Press this dough evenly into the bottom of the prepared baking tin, ensuring it covers the entire base.

Step 5

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.

Step 6

In a medium saucepan, melt the remaining 50 grams of butter over medium heat.

Step 7

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.

Step 8

Remove the saucepan from the heat and stir in the sea salt and vanilla extract.

Step 9

Pour the caramel over the baked shortbread base, spreading it evenly with a spatula. Allow it to cool completely.

Step 10

Once cooled, if using, melt the dark chocolate chips in a microwave-safe bowl or using a double boiler.

Step 11

Spread the melted chocolate over the caramel layer evenly.

Step 12

Refrigerate the tin until the chocolate is set (approximately 1 hour).

Step 13

Once set, cut into 16 squares using a sharp knife. Serve and enjoy!

Nutrition Facts

Serving size	(1001.3g)

Amount per serving	% Daily Value*
Calories	4082.7

Total Fat 196.5g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 468.1mg	0%
Sodium 2243.1mg	0%
Total Carbohydrate 561.5g	0%
Dietary Fiber 10.7g	0%
Total Sugars 386.9g
Protein 51.4g	0%

Vitamin D 32IU	0%
Calcium 1343.6mg	0%
Iron 9.1mg	0%
Potassium 2291.9mg	0%

*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.

Source of Calories

Fat: 41.9%

Protein: 4.9%

Carbs: 53.2%