fbpx

Christmas Cookies: Dark Chocolate Caramel Shortbread Bars

Chocolate Caramel Shortbread Cookies

I rarely eat sugars and grains, and even more rarely post a recipe that uses them.  But these cookies are too good not to.  This week we get to indulge and celebrate the season and the blessings of the past year. Moreover, I don’t remove this recipe from my blog because so many gluten free/celiac peeps find me because of it. Then, hopefully they’ll try other recipes of mine and see the joys of what we all feel when we spend the rest of the year not eating sugars and grains. That’s my evil plan, and I’m sticking to it.

Years ago, I made these Dark Chocolate Caramel Shortbread Bars, and I gave a good many of them to my friend JoAnn Neil of Daily Cup of Jo (and her family) as a thank you for taking my child for the day. I received a call from her in hushed tones saying they were so good, she hid them from the rest of the family and ate them all by herself.

That’s what I call a testimonial.

So gather the kids around and make some homemade gluten free cookies together.  Give them away to friends…but save a few for yourself.  I hope all of you have a wonderful holiday season.

Note that the shortbread crust dough could also work for any shortbread cookie or spritz cookie recipe.

Dark Chocolate Caramel Shortbread Bars

Course Sweets/Desserts
Cuisine Vegetarian

Ingredients
  

FOR THE CRUST

  • 9 tablespoons unsalted butter, room temperature, plus more for parchment
  • 1/4 cup packed light-brown sugar
  • 1 1/2 cups all-purpose GF baking flour mix
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon table salt
  • 3 tablespoons milk, or more to moisten crust as needed

FOR THE DARK CHOCOLATE CARAMEL

  • 10 1/2 ounces 85% cacao dark chocolate, chopped (approx 2 cups)
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • sea salt for garnish
  • Preheat oven to 350 degrees.

Instructions
 

  • Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add GF flour, xanthan gum and table salt, and beat until just combined. Add in milk by tablespoons as needed to moisten dough.
  • Press dough evenly into pan, and bake until lightly browned, about 25 minutes.
  • Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 15 to 18 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
  • Pour mixture over shortbread crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt, and cut into bars.
Keyword celiac
Tried this recipe?Let us know how it was!
Share

8 Comments:

  • These look amazing! I totally dig your blog. Keep up the great work!

  • Thanks, Lori! Great to have you pop by! More xmas cookie recipes coming in the next 48 hours…yum.

  • Faith G. / Reply

    So glad to be following you and this awesome blog! Our daughter is new to GF and I am trying out a low carb, plant based diet. These recipes look yum. Keep up the funny work-we love it! Miss you!

    • Awww, thanks, sweetheart! Great to see you here, hope I can help with some recipes for you guys!!
      xoxo
      Anna

  • Oh wow, this is my faorite treat ever. and this recipe turned out just perfect for us. Thanks for sharing.

    Simon

    • It’s a yummy, indulgent treat when it’s time to splurge!
      Thanks for stopping by, Simon-
      xoxo
      Anna

  • Anna,

    I have both your cookbooks, love them so much I bought several to give as gifts…thank you for making life so much sweeter in the kitchen! All in for NSNG…

    • You just made my day!
      If you’re all-in for NSNG, don’t make these cookies unless it’s a special occasion!

      XOXO
      Anna

Leave a Reply

Your email address will not be published. Required fields are marked *

Sift Through Topics
More Recipes from Anna!
Sign up and receive a FREE set of recipes from Anna’s cookbooks. You’ll also receive updates that include new recipes and stand-up shows. No spam…just the good stuff!


CLICK HERE FOR FREE ACCESS!