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; this will make it easier to lift the bars out later. Lightly grease the parchment paper.
- In a medium bowl, combine the melted butter, brown sugar, salt, and vanilla extract. Stir until well combined. Gradually add the gluten-free flour blend and baking soda, mixing until just incorporated and a dough-like consistency forms. Be careful not to overmix.1 cup unsalted butter, 1 cup packed light brown sugar, 1/2 teaspoon salt, 1 teaspoon pure vanilla extract, 2 cups gluten-free all-purpose flour blend, 1 teaspoon baking soda
- Press about two-thirds of this dough evenly into the bottom of the prepared baking pan to form the base layer. Ensure it's a compact and even layer.
- Sprinkle the chocolate chips evenly over the pressed dough base. If using nuts, scatter them over the chocolate chips.1 1/2 cups chocolate chips, 1 cup chopped nuts
- Gently pour the sweetened condensed milk over the chocolate chips and nuts, ensuring it covers them as evenly as possible. This is the "magic" ingredient that creates the gooey, caramel-like layer.1/2 cup sweetened condensed milk
- Crumble the remaining one-third of the dough over the condensed milk layer, creating a rustic topping. It doesn't need to cover completely; some gaps are fine and will create delightful crispy edges.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the cookie topping is golden brown and the condensed milk layer is bubbly and slightly set.
- Remove the pan from the oven and let it cool completely on a wire rack. This is crucial for the bars to set properly. Once completely cooled, use the parchment paper overhang to lift the entire block out of the pan. Cut into bars or squares.
Notes
Store at room temperature in an airtight container for up to 3 days. Can be refrigerated for up to a week or frozen for 2-3 months.
