Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 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.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze for up to 2-3 months.
