why make this recipe
Gluten Free Snickers Cookie Bars are a delightful treat that everyone can enjoy, whether they follow a gluten-free diet or not. These bars combine the rich flavors of a classic Snickers candy bar with a chewy cookie base, making them irresistible. Not only are they delicious, but they are also easy to make, using simple ingredients you may already have at home.
how to make Gluten Free Snickers Cookie Bars
Ingredients:
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups Gluten Free 1-to-1 Baking Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 20 Soft Caramel Candies, unwrapped
- 2 tbsp Heavy Cream
- 3/4 cup Salted Roasted Peanuts
- 1 cup Milk Chocolate Chips
- 1 tsp Coconut Oil
Directions:
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Stir in the gluten-free baking flour, baking soda, and salt until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake for 18 to 20 minutes, or until the edges are golden and the top is set. Let it cool completely in the pan.
- In a small saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly until smooth.
- Spread the melted caramel evenly over the cooled cookie base, then sprinkle the roasted peanuts on top and press them in gently.
- In a microwave-safe bowl, melt the milk chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
- Pour the chocolate over the peanut layer and spread it evenly.
- Refrigerate for at least 1 hour until the chocolate is set, then slice into bars.
how to serve Gluten Free Snickers Cookie Bars
These cookie bars can be served as a sweet treat for dessert or enjoyed as a snack during the day. They pair perfectly with a glass of milk or a cup of coffee. Cut them into squares and place them on a beautiful plate for a great presentation at parties or gatherings.
how to store Gluten Free Snickers Cookie Bars
Store any leftover bars in an airtight container at room temperature for up to a week. You can also refrigerate them for longer freshness. If you want, you can freeze the bars for up to three months. Just make sure to wrap them well to prevent freezer burn.
tips to make Gluten Free Snickers Cookie Bars
- Make sure your butter is softened to room temperature for easy mixing.
- Use a good quality gluten-free flour blend for the best results.
- If you want extra crunch, lightly roast the peanuts before adding them to the caramel layer.
- For a hint of saltiness, sprinkle a little sea salt over the chocolate layer before it sets.
variation
You can customize these bars by adding your favorite nuts or swapping the chocolate chips for white chocolate. If you prefer a nut-free version, you can leave out the peanuts entirely and use almond butter in the caramel for a different texture and flavor.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you do not require a gluten-free option.
How long will these bars stay fresh?
They can last up to a week at room temperature or a few months in the freezer if stored properly.
Can I make these bars dairy-free?
Yes, to make them dairy-free, use dairy-free butter, coconut cream instead of heavy cream, and dairy-free chocolate chips.
Print
Gluten Free Snickers Cookie Bars
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Diet: Gluten Free
Description
Delicious gluten-free bars that combine the flavors of a classic Snickers candy bar with a chewy cookie base.
Ingredients
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups Gluten Free 1-to-1 Baking Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 20 Soft Caramel Candies, unwrapped
- 2 tbsp Heavy Cream
- 3/4 cup Salted Roasted Peanuts
- 1 cup Milk Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Beat the softened butter, brown sugar, and granulated sugar together until creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Stir in the gluten-free baking flour, baking soda, and salt until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake for 18 to 20 minutes, or until the edges are golden and the top is set. Let it cool completely in the pan.
- Melt the caramel candies with the heavy cream over low heat, stirring constantly until smooth.
- Spread the melted caramel evenly over the cooled cookie base, then sprinkle the roasted peanuts on top and press them in gently.
- Melt the milk chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Pour the chocolate over the peanut layer and spread it evenly.
- Refrigerate for at least 1 hour until the chocolate is set, then slice into bars.
Notes
These cookie bars can be served as a dessert or snack. Pair with milk or coffee for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
