Delicious glutenfree caramel bars with a thin layer of chocolate. Enjoy delicious glutenfree and lactosefree Twix style bars for snacking.

glutenfree caramel bars

Enjoying a glutenfree sweet treat likeTwix bars isn’t easy. While there are brands like Schar that sell a similar version, it’s not the same and they aren’t cheap either. The cheapest and most delicious way to enjoy caramel and chocolate Twix bars is easier than I thought.

There are many recipes for Twix bars, but not all of them work with glutenfree flour. I did several tests and replicated a recipe from Ana Olson where she makes these bars, but I modified her recipe and adapted it to be gluten-free and lactose-free.

TIPS for the best glutenfree caramel bars

Some tips to make these gluten-free candy bars taste delicious.


barritas de caramelo sin gluten
  1. Prepare the ingredients in advance
    Before you start making the caramel, weigh and prepare the ingredients because once you start making it, you can’t be bothered with anything else.
  2. Add the caramel when it’s still hot
    Once you’ve baked the cookie base, immediately add the hot caramel. In order for the two layers of caramel and cookies to “fuse” easily, they both need to be hot.
  3. Don’t get distracted while making the caramel
    Making the caramel sauce isn’t difficult, but you’ve to be 100% on task, you can’t be doing other things at the same time because it can burn. Before you start making it, you should weigh all the ingredients for the sauce and have them on hand.

See how easy it’s to prepare this recipe

How to prepare these glutenfree caramel bars

All the ingredients to bake delicious Twix and glutenfree candy bars.

A little honey to sweeten and flavor the cookie base.

barritas de caramelo sin gluten

Step by step to prepare these bars

To prepare the cookie base

Preparing your own gluten-free Twix bars is quite simple. To do this, first mix 225 g of butter and one and a half cups of powdered sugar in a bowl. Mix everything very well until you get a creamy dough.

Then add 1 tablespoon of honey and 2 eggs and mix everything. When everything is incorporated, add 360 g of rice flour and 60 g of corn flour.

Place a sheet of parchment paper in a baking pan and fill it with the cookie dough. Flatten the dough well with your fingers until you’ve a smooth surface.

(with the oven preheated) Bake the cookie sheet at 180ºC for about 20 minutes or until the dough is golden brown.

Prepare the caramel

While you bake the base, prepare the caramel. Put 160 ml of water, 300 g of sugar and 200 g of condensed milk in a saucepan, mix well and heat over high heat. Stir constantly with a spatula.

When the caramel starts to bubble or boil, reduce the heat to medium and add the honey (about 70 ml). Stirring constantly for a few seconds, add 120 g of butter. Keep stirring for a few minutes. You’ll see that the caramel darkens, gets color and starts to smell like caramel.

Once you see that the caramel is darker and smells like caramel, you can remove the pan from the heat. Add 2 tablespoons of vanilla essence and a little salt. Keep stirring the caramel sauce for a few seconds.

Take the cookie sheet out of the oven and pour the caramel sauce on top. If you see that you’ve some caramel sauce left over or you don’t want the caramel layer to be too thick, you can save that sauce for another dessert.

Then let the dish cool in the fridge. When you see that the caramel has completely cooled, take the dish out of the fridge. Melt the chocolate in a bain-marie or saucepan and pour it over the caramel. Finally, put it back in the fridge to cool completely so you can cut it into bars as you like.

Tip: When you start making the caramel, don’t get distracted.

glutenfree caramel bars

FAQ

Can the bars be frozen?

Yes, they can be frozen perfectly. In fact, this recipe is designed so you can make lots of sticks so you can freeze some.

Can the vanilla essence be substituted with another ingredient?

You can replace it with vanilla sugar, cinnamon, or vanilla, but the result will be a little different.

You can reduce the amount of white sugar in the cookie base and replace it with honey or another sweetener.

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glutenfree caramel bars

In my blog you will find many more gluten-free cookie recipes like these gluten-free cookies with walnuts.

glutenfree caramel bars

Glutenfree caramel bars

Yield: 18
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Delicious caramel bars -glutenfree and lactosefree recipe

Ingredients

  • For the cookie base:
  • 225gr lactose-free butter
  • 1 cup and a half of powdered sugar
  • 2 eggs
  • 360g rice flour
  • 60g corn flour
  • 1 tablespoon of honey
  • For the caramel:
  • 160 ml water
  • 300 white sugar
  • 200 gr condensed milk
  • 70-100 ml honey
  • 120 lactose-free butter
  • 2 tablespoons vanilla essence
  • 1 teaspoon salt
  • For the couverture: 1 and a half bars of chocolate

Instructions

To prepare the cookie base

  1. Preparing your own gluten-free Twix bars is quite simple. To do this, first mix 225 g of butter and one and a half cups of powdered sugar in a bowl. Mix everything very well until you get a creamy dough.
  2. Then add 1 tablespoon of honey and 2 eggs and mix everything. When everything is incorporated, add 360 g of rice flour and 60 g of corn flour.
  3. Place a sheet of parchment paper in a baking pan and fill it with the cookie dough. Flatten the dough well with your fingers until you've a smooth surface.
  4. (with the oven preheated) Bake the cookie sheet at 180ºC for about 20 minutes or until the dough is golden brown.

Prepare the caramel

  1. While you bake the base, prepare the caramel. Put 160 ml of water, 300 g of sugar and 200 g of condensed milk in a saucepan, mix well and heat over high heat. Stir constantly with a spatula.
  2. When the caramel starts to bubble or boil, reduce the heat to medium and add the honey (about 70 ml). Stirring constantly for a few seconds, add 120 g of butter. Keep stirring for a few minutes. You'll see that the caramel darkens, gets color and starts to smell like caramel.
  3. Once you see that the caramel is darker and smells like caramel, you can remove the pan from the heat. Add 2 tablespoons of vanilla essence and a little salt. Keep stirring the caramel sauce for a few seconds.
  4. Take the cookie sheet out of the oven and pour the caramel sauce on top. If you see that you've some caramel sauce left over or you don't want the caramel layer to be too thick, you can save that sauce for another dessert.
  5. Then let the dish cool in the fridge. When you see that the caramel has completely cooled, take the dish out of the fridge. Melt the chocolate in a bain-marie or saucepan and pour it over the caramel. Finally, put it back in the fridge to cool completely so you can cut it into bars as you like.
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