Gluten Free Carmelitas
 
 
Ingredients
  • Caramel Filling:
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • ¼ cup water
  • 4 tablespoons (½ stick) butter
  • ¼ cup heavy cream
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • Crust:
  • 5 ounces (about 1 cup) gluten-free cookie dough flour
  • 3 ounces (about 1 cup) quick-cooking rolled oats
  • 5 ¼ ounces (¾ cup) firmly packed brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon xanthan gum
  • ½ cup plus 2 tablespoons (1 stick plus 2 tablespoons) butter, softened
  • Filling:
  • ¾ cup semisweet chocolate chips
  • ½ cup chopped pecans
Instructions
  1. To make the caramel filling: In a medium saucepan, combine sugar, corn syrup and water. Bring to a boil and cook over medium-high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, and stir in butter (mixture will foam up). Slowly pour in heavy cream and salt and whisk. Whisk in vanilla extract and sour cream (it may look lumpy at first) and set aside to cool.
  2. To make the crust: Preheat oven to 350 degrees F. Line an 8 x 8-inch pan with parchment paper and grease. In a large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 1 ½ cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. For 5 to 6 minutes.
  3. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
  4. Return to oven; bake an additional 16 to 18 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-carmelitas/