it happened again…
we were at a friend’s house. this sweet family had invited us over, along with a few other families, to eat a lovely and delicious dinner spread.
and there they were. on the table. a big pan of beautifully blonde, cobbled and caramel-y bars. they smelled delightful. i know because that’s the most i could do. smell.
my husband grabbed a bar before we left for home. as we were walking to the car he was stuffing his face in happiness. he couldn’t even pretend the gluten-filled bars weren’t amazing.
the next morning i headed to my car. i went to pull the door handle. no lie, my hand slipped off the handle because of the butter he left behind from the night before.
that’s when i knew i had to do it again… make the mind-blowing dish that evaded me because of that darn gluten.
so here they are. in gluten-free form.
after stuffing my own face, i know… there’s no way these won’t make you happy.
Salted Caramel Butter Bars
Servings 12 servings
- 2 teaspoons golden flaxmeal
- 1 tablespoon hot water
- 1 pound 4 sticks butter, softened
- 1 cup sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons vanilla extract
- 4 cups 560 grams kumquat's all-purpose gluten-free flour
- Cooking spray
- 1 11-ounce package caramel melts
- 1/3 cup heavy cream
- 1 tablespoon coarse salt
- Preheat oven to 325°.
- Combine flaxmeal and water; stir to form a slurry.
- Combine flax slurry, butter, sugar, powdered sugar, and vanilla extract. Beat until smooth and creamy. Add flour and mix until a dough forms.
- Press half of dough into the bottom of a 13- x 9-inch baking pan coated with cooking spray. Chill remaining dough. Bake at 325° for 22 minutes or until golden around the edges. Let cool for 15 minutes.
- Meanwhile, combine caramels and cream in a medium saucepan. Heat slowly over low-medium heat, stirring frequently, until melted. Pour mixture over crust, spreading to edges. Sprinkle evenly with salt. Crumble remaining dough evenly over caramel.
- Bake at 325° for an additional 35-40 minutes, or until crust is golden brown and caramel is bubbly. Let cool before cutting.
*adapted from this recipe from cookies & cups