If you like the flavor combination of sweet and salty, these Gluten Free Candy Bar Cookies are for you. They feature a nutty caramel filling & sweet chocolate glaze layered on a gluten free cookie. These sweet and salty treats will disappear quickly!
Recently, I was going through old recipes and discovered one from Pillsbury for Candy Bar Cookies. My husband remembered enjoying the cookies as a child, but I had never tried them.
Combining caramel, nuts, and chocolate together on a sugar cookie was too good an idea to pass up. I quickly got to work on making a gluten free version.
Full disclosure, these cookies take a little longer to make since the base layer requires rolling and cutting out dough. If you like the idea of caramel and chocolate together, but prefer a drop cookie, try my Salted Caramel Chocolate Chip Cookies.
The first couple of times I made these candy bar cookies, I used a diamond shaped cookie cutter with fluted edges to add a little flair. However, this meant extra time rolling out the scraps of dough left behind by the diamond shapes.
Now I simply roll the dough into two 10x8-inch rectangles and use a knife to cut the dough into 2-inch squares. You could skip adding the pecan half on top the cookies, but I think the nuts give the cookies a more finished look.
(This post contains affiliate links. Read my disclosure policy here.)Resources found on Amazon to help you
- Rolling Pin - This wooden rolling pin is great for rolling out cookie dough and pie crusts.
- Pan with Cooling Rack - This set comes with both the baking pan and cooling rack. I have a few of these sets and I use them all the time.
How to Make Gluten Free Candy Bar Cookies
- Prepare the dough for the cookie base.
- Roll out the dough, cut into 2-inch squares, and place on ungreased baking pans.
- Bake and allow to cool.
- Make the caramel mixture and drop a teaspoon on each cookie base.
- Make the chocolate mixture, spread over caramel layer, and top each cookie with a pecan half.
Step By Step Instructions
Prepare the Base Layer:
In a large mixing bowl, beat together butter and powdered sugar until well combined.
Beat in the whipping cream and vanilla until completely combined (photos 1 & 2).
Add the gluten free flour and stir until combined (photos 3 & 4). Divide the dough into two portions.
Preheat the oven to 325° F. On lightly floured parchment paper, roll out one portion of dough into a 10×8-inch rectangle (photo 5).
Use a knife to cut the dough into 2-inch squares (photo 6). Place the squares on an ungreased baking pan. Repeat process with the remaining dough.
Bake for 10 to 12 minutes or until set.
Allow the cookies to cool completely on a wire rack.
Prepare the Caramel Layer:
In a medium saucepan over low heat, melt the caramels, whipping cream, and butter stirring continuously until smooth.
Turn off heat and stir in powdered sugar and chopped pecans. Drop 1 teaspoon of the warm caramel mixture on each cookie (photo 7).
Prepare the Chocolate Layer:
In a small saucepan over low heat, melt the chocolate chips, whipping cream, and butter stirring continuously until smooth.
Turn off the heat and stir in powdered sugar and vanilla. Spread the melted chocolate over the caramel layer and top with a pecan half (photo 8).
Baker’s Tips
- Use room temperature butter and eggs. Room temperature ingredients will mix together more easily and completely than ingredients straight from the fridge.
- Stir the flour in by hand to avoid overmixing which creates a tough cookie.
- Roll the dough out on “lightly” floured parchment paper. Using too much flour can dry out the dough and cause it to crack.
- Use your hands to form each dough section into a rectangle, then start rolling the dough from the center out to the edges.
Does the Type of Gluten Free Flour Matter?
To get the best results, use a good quality all-purpose gluten free flour when making these candy bar cookies. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum. If your gluten free flour doesn’t contain xanthan gum, trying adding ½ teaspoon to the recipe.
Xanthan gum works to hold the bread together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this cookie recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
Do I Need to Chill the Cookie Dough?
The dough for these cookies doesn’t require any chilling time. However, if you live in a warm climate, you may want to chill the dough for 30 minutes to make it easier to handle.
How Should I Store Candy Bar Cookies?
The cookies can be stored at room temperature, in an airtight container, for up to 3 days. They can also be frozen, in a freezer safe container, for up to 2 months.
If you’re a fan of sweet and salty treats, these Gluten Free Candy Bar Cookies are for you. This simple sugar cookie, layered with a caramel/pecan mixture, and topped with chocolate, is sure to become a family favorite. Happy Baking!
More Gluten Free Cookie Recipes to Try!
- Gluten Free Chocolate Chip Pumpkin Cookies
- Frosted Powdered Sugar Cookies
- Gluten Free Oatmeal Cookies Recipe
- Old-Fashioned Snickerdoodle Cookies {Gluten Free}
- Gluten Free Peanut Butter Chocolate Chip Cookies
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Gluten Free Candy Bar Cookies
Ingredients
For the Base Layer:
- ¾ cup powdered sugar
- 12 tablespoons unsalted butter, softened
- 2 tablespoons whipping cream
- 1 teaspoon vanilla extract
- 2 cups gluten free flour blend
For the Caramel Layer:
- 21 caramels, unwrapped
- 3 tablespoons whipping cream
- 3 tablespoons unsalted butter
- ¾ cup powdered sugar
- ¾ cup chopped pecans
For the Chocolate Layer:
- ⅓ cup semisweet chocolate chips
- 1 tablespoon whipping cream
- 2 teaspoons unsalted butter
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 40 pecan halves
Instructions
For the Base Layer:
- In a large mixing bowl, beat together butter and powdered sugar until well combined.
- Beat in whipping cream and vanilla until completely combined.
- Add gluten free flour and stir until combined. Divide the dough into two portions.
- Preheat oven to 325° F. On lightly floured parchment paper, roll out one portion of dough into a 10x8-inch rectangle.
- Use a knife to cut the dough into 2-inch squares. Place the squares on an ungreased baking pan. (The cookies will not spread.) Repeat the process with the remaining dough.
- Bake for 10 to 12 minutes or until set.
- Allow the cookies to cool completely on a wire rack.
For the Caramel Layer:
- In a medium saucepan, over low heat, melt the caramels, whipping cream, and butter stirring continuously until smooth.
- Turn off heat and stir in powdered sugar and chopped pecans. Drop 1 teaspoon of the warm caramel mixture on each cookie.
For the Chocolate Layer:
- In a small saucepan, over low heat, melt the chocolate chips, whipping cream, and butter stirring continuously until smooth.
- Turn off heat and stir in powdered sugar and vanilla. Spread the melted chocolate over the caramel layer and top with a pecan half.
Notes
- Use room temperature butter and eggs. Room temperature ingredients will mix together more easily and completely than ingredients straight from the fridge.
- Stir the flour in by hand to avoid overmixing which creates a tough cookie.
- Roll the dough out on “lightly” floured parchment paper. Using too much flour can dry out the dough and cause it to crack.
- Use your hands to form each dough section into a rectangle, then start rolling the dough from the center out to the edges.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This recipe was adapted from Pillsbury.
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