Nutty Chocolate Caramel Bar Cookies (Gluten Free)

I love the flavor combination found in turtle candies – caramel, nuts, and chocolate. I am always looking for new ways to put them together, creating interesting and fun treats for my friends and family. With only 8 ingredients, these Nutty Chocolate Caramel Bar Cookies are the perfect dessert for any occasion.

These bar cookies are made with ingredients that you likely have in your pantry. You can pull them together in no time whenever the mood strikes you!

Like turtles, this recipe combines a sweet caramel-flavored nutty layer on the crispy crust, balanced by the savory nuts and light bitterness of the chocolate. Even though you may be tempted to use milk chocolate, resist that urge and stick with the darker chocolates. They will help cut the sweetness and give you a much more balanced and satisfying dessert.

This is one of the easiest treats to make. Bake the bottom layer, create a really easy caramel layer by melting butter and brown sugar together, pour it over the crust, bake until it caramelizes, sprinkle with chocolate chips and let the heat melt them. Then a quick spread with a spatula and dessert is done.

If you make these nutty chocolate caramel bar cookies a day ahead and cut into bars. Then pile them on your serving platter, wrap them tightly with plastic and store them in the fridge until the morning of your party. Bring them out to warm up and dessert is ready whenever your guests show up!

One of the best desserts for a game-day crowd is bar cookies. They can be eaten like a cookie but have a topping that is similar to pie. Sort of a best-of-both-worlds dessert. If you like sweet, indulgent desserts, these bar cookies are for you!

If you are a football fan, I hope you enjoy the games coming up. If you are cooking for football fans and are planning a Super Bowl party this year, add these Nutty Chocolate Caramel Bar Cookies to your menu and they will be winners on your buffet no matter which team takes home the trophy!

Happy Chocolate Monday!

If you try this recipe, let me know! Leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!

Ingredients needed for Nutty Chocolate Caramel Bar Cookies:

• Butter, gluten-free flour, almond meal, xanthan gum (if needed)
• Brown sugar, salt, almonds or pecans, dark chocolate chips

PRO Tip:

You can use any nut you like in this dessert such as sliced almonds or chopped pecans. But cashews, peanuts, or walnuts would also be great in the dessert. Use what you have on hand and/or prefer.

PRO Tip:

If you prefer to make these cookies with regular wheat flour, just replace the gluten-free flour and almond flour with 2 cups regular all-purpose flour. 

How to make Nutty Chocolate Caramel Bar Cookies:

1. Beat the butter until smooth then add in the flour, almond meal, xanthan (if using), brown sugar, and salt. Mix on low speed until mixture resembles fine crumbs.
2. Dump the crust ingredients into a parchment-lined 9×13-inch pan, pressing it into an even layer. Sprinkle with the nuts and bake at 350°F (177°C) for 5 minutes.
3. In a medium saucepan, melt the butter and add the brown sugar, cooking until the entire surface is bubbly. From this point, cook, stirring constantly for 30 seconds to 1 minute more. Pour over the baked base layer/crust, spreading it evenly with an offset spatula.
4. Return the pan to the hot oven and bake for 18 to 20 minutes or until the entire surface is bubbly. Remove from the oven and immediately sprinkle the top with the chocolate pieces. Let them soften for 2 to 3 minutes, then use an offset spatula to spread the melted chocolate over the top. Set on a wire rack and cool completely.
5. Using the parchment sling, lift the dessert out of the pan and place on a cutting board. Use a long knife to cut into 48 pieces … cut 4 strips lengthwise and 12 strips crosswise. Serve at room temperature. Store, covered tightly, in the refrigerator.

PRO Tip:

Weighing your ingredients, especially the dry ingredients like flour and sugar will give you much more consistent results. Once you get used to it, it is much easier and faster than using cups and more accurate. You will be surprised at the difference it can make. I weigh everything now and love it.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Long knife
• Parchment paper
• Stand mixer or hand mixer
• Medium nonstick saucepan
• Offset spatula

Gluten-Free Tips:

I used my favorite gluten-free all-purpose flour blend* (see below) along with almond meal to make the crust layer. If your blend doesn’t include xanthan gum, add 1/4 tsp and mix it into the dry ingredients. If you don’t need to be gluten-free, just use 2 cups of regular all-purpose flour.

*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 48 bar cookies

Nutty Chocolate Caramel Bar Cookies (Gluten Free)

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Like turtle candies, this recipe’s emphasis is the caramel layer, balanced and offset by the savory nuts and light bitterness of the chocolate topping.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 45 minutes

Total Time 1 hour 25 minutes

Ingredients

Crust

• 1/2 cup (1 stick; 113g) butter, at room temperature
• 1 cup (120g*) gluten-free flour blend*
• 1 cup (84g) almond meal
• 1/4 tsp xanthan gum (if your blend doesn’t already include it)
• 1 cup (213g) firmly packed brown sugar
• 1/2 tsp kosher salt
• 2 cups (172g) sliced almonds or coarsely chopped pecans (228g)

Caramel Layer

• 2/3 cup (151g) butter, cubed
• 1/2 cup (107g) firmly packed brown sugar
• Pinch kosher salt

Chocolate Topping

• 2 cups (340g) semisweet or bittersweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Set out a 9x13-inch (23x33cm) baking pan; lightly butter it. Line the pan with parchment allowing the ends to hang over opposite sides of the pan. This creates a “sling” that you can use to lift the cookies out of the pan.
2. Prepare the Bottom Layer: With your standing or hand mixer, beat the butter until smooth, about 1 minute. Add the gluten-free flour blend, almond meal, and xanthan gum (if using) {or 2 cups (240g) of regular all-purpose flour}, brown sugar, and salt. On low speed, beat 2 to 3 minutes or until mixture resembles fine crumbs. Scrape the bowl and beater and mix another 30 seconds.
3. Dump this mixture into the prepared baking pan and using your hands, pat the dough evenly onto the bottom into an even layer. Sprinkle the nuts evenly over the crust. Place in the oven and bake for 5 minutes. Remove pan from the oven; leave the oven on.
4. Make the Caramel Layer: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring, until the entire surface is bubbly. From this point, cook, stirring constantly, 30 seconds to 1 minute more. Remove from the heat and pour it over the nut-covered layer in the pan, spreading it evenly with an offset spatula.
5. Return the pan to the hot oven and bake 18 to 20 minutes, or until the entire surface is bubbly. Remove from the oven and immediately sprinkle the top with the chocolate pieces. Let them soften for 2 to 3 minutes and then use an offset spatula to spread the melted chocolate over the caramel topping. Set the pan on a wire rack and cool thoroughly.
6. To Serve: Lift the dessert out of the pan using the parchment sling. Set it on a cutting board. Use a long sharp knife to cut into 48 bars (4 strips lengthwise & 12 strips crosswise for 48 pieces. Store, covered tightly, in the refrigerator. Serve the bar cookies at room temperature.

Recipe found at www.theheritagecook.com

Notes

If you are making this with regular all-purpose flour, replace the GF flour blend, almond meal, and xanthan gum with 2 cups (240g) all-purpose flour. No other changes are needed

*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 19mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 1g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.

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