Decadent Gluten-Free Salted Caramel Crumb Bars are a delightful and surprisingly simple treat perfect for satisfying your sweet tooth without the gluten. This recipe is your go-to for a delicious dessert that’s both crowd-pleasing and remarkably easy to assemble.
Key Ingredients for Decadent Gluten-Free Salted Caramel Crumb Bars:
- For the Crumb Base & Topping:
- 2 ¼ cups (281g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks or 227g) unsalted butter, cold and cut into cubes
- For the Salted Caramel Filling:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed
- 4 tablespoons (57g) unsalted butter, cut into pieces
- 1 teaspoon flaky sea salt (like Maldon), plus more for topping
How to Make Decadent Gluten-Free Salted Caramel Crumb Bars:
These Decadent Gluten-Free Salted Caramel Crumb Bars are a symphony of textures and flavors, making them incredibly easy to whisk together for a truly satisfying dessert experience. The buttery, crumbly layers hug a luscious, homemade salted caramel filling, creating a treat that’s both comforting and elegant. With a total preparation and baking time of approximately 60 minutes, this recipe is perfect for a quick indulgence or impressing guests.
Step-by-Step Instructions:
1. Prepare the Crumb Mixture: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, light brown sugar, baking soda, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor pulsing in short bursts, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a tender, crumbly texture.
3. Form the Base: Reserve about 1 ½ cups of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared baking pan. Ensure it’s compacted as much as possible to create a sturdy base.
4. Bake the Base: Place the pan in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and let it cool slightly while you prepare the caramel.
5. Make the Salted Caramel Filling: In a medium saucepan over medium heat, combine the 1 cup of granulated sugar and ¼ cup of water. Stir gently until the sugar dissolves. Stop stirring and let the mixture simmer, swirling the pan occasionally, until it turns a deep amber color, about 8-10 minutes. Watch it closely as it can burn quickly.
6. Add Cream and Butter: Carefully and slowly whisk in the warmed heavy cream. The mixture will bubble vigorously – be cautious! Once the bubbling subsides, whisk in the butter, one piece at a time, until fully melted and incorporated. Stir in the 1 teaspoon of flaky sea salt.
7. Assemble the Bars: Pour the hot salted caramel filling evenly over the baked and slightly cooled crumb base. Spread it out gently with a spatula.
8. Add the Topping: Sprinkle the reserved crumb mixture evenly over the caramel layer.
9. Bake to Perfection: Return the pan to the oven and bake for another 20-25 minutes, or until the topping is golden brown and the caramel is bubbly around the edges.
10. Cool and Slice: Let the bars cool completely on a wire rack. For cleaner cuts, it’s best to chill the bars in the refrigerator for at least 1-2 hours before slicing into squares. Sprinkle with a little extra flaky sea salt just before serving, if desired.
Why You’ll Love This Decadent Gluten-Free Salted Caramel Crumb Bars:
You are going to absolutely adore these Decadent Gluten-Free Salted Caramel Crumb Bars! The star of the show is the incredible contrast between the buttery, crumbly gluten-free crust and topping and the luscious, gooey salted caramel center. Think of them as a more sophisticated, yet equally satisfying, cousin to a classic apple crumble – but with a rich caramel twist that will have you reaching for more. Making these at home saves you money while delivering a gourmet dessert experience that rivals any bakery.
Forget expensive store-bought treats that often leave you feeling disappointed with their texture or taste. These bars are incredibly economical to make, using simple pantry staples. The magic lies in the perfect balance of sweet caramel and a hint of salt, elevated by the satisfying crunch of the homemade crumb topping. So, why wait for a special occasion? Whip up a batch of these delightful Decadent Gluten-Free Salted Caramel Crumb Bars today and treat yourself to pure bliss!
Storing and Reheating Tips:
These Decadent Gluten-Free Salted Caramel Crumb Bars are best enjoyed fresh, but they store beautifully for future indulgence.
- Storage: Once completely cooled, store the bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Refrigeration will help maintain their structure, especially in warmer climates.
- Freezing: For longer storage, wrap individual bars tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months.
- Reheating: If refrigerated, you can enjoy them cold or let them come to room temperature for about 30 minutes. If you prefer them slightly warm, you can gently reheat individual bars in a toaster oven or microwave for about 10-15 seconds. Be careful not to overheat, as this can make the caramel too runny. For thawed frozen bars, either enjoy them cold or follow the reheating instructions.
Final Thoughts:
These Decadent Gluten-Free Salted Caramel Crumb Bars offer a perfect harmony of sweet, salty, and crunchy textures in every bite. They are a testament to how fulfilling gluten-free baking can be, proving that deliciousness knows no bounds. Give them a try and discover your new favorite sweet treat!
Decadent Gluten-Free Salted Caramel Crumb Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, light brown sugar, baking soda, and salt.2.25 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 cup granulated sugar, 0.5 cup packed light brown sugar, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor pulsing in short bursts, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a tender, crumbly texture.1 cup unsalted butter, cold and cut into cubes
- Reserve about 1 ½ cups of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared baking pan. Ensure it’s compacted as much as possible to create a sturdy base.
- Place the pan in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and let it cool slightly while you prepare the caramel.
- In a medium saucepan over medium heat, combine the 1 cup of granulated sugar and ¼ cup of water. Stir gently until the sugar dissolves. Stop stirring and let the mixture simmer, swirling the pan occasionally, until it turns a deep amber color, about 8-10 minutes. Watch it closely as it can burn quickly.1 cup granulated sugar, 0.25 cup water
- Carefully and slowly whisk in the warmed heavy cream. The mixture will bubble vigorously – be cautious! Once the bubbling subsides, whisk in the butter, one piece at a time, until fully melted and incorporated. Stir in the 1 teaspoon of flaky sea salt.0.5 cup heavy cream, warmed, 4 tablespoons unsalted butter, cut into pieces, 1 teaspoon flaky sea salt (like Maldon), plus more for topping
- Pour the hot salted caramel filling evenly over the baked and slightly cooled crumb base. Spread it out gently with a spatula.
- Sprinkle the reserved crumb mixture evenly over the caramel layer.
- Return the pan to the oven and bake for another 20-25 minutes, or until the topping is golden brown and the caramel is bubbly around the edges.
- Let the bars cool completely on a wire rack. For cleaner cuts, it’s best to chill the bars in the refrigerator for at least 1-2 hours before slicing into squares. Sprinkle with a little extra flaky sea salt just before serving, if desired.