Gluten Free Butterscotch Bars
Rich, fudgy, and deeply caramel-forward, these bars are the kind of treat that disappears fast — and the batch makes 16 squares, so there's at least a fighting chance of sharing. The magic starts with browning the butter until it smells nutty and golden, which layers in a toasty depth that pairs beautifully with the dark brown sugar base. A whole egg plus an extra yolk gives the bars that glossy, slightly chewy texture that makes a great blondie so satisfying. A gluten free flour blend steps in seamlessly here, keeping the crumb tender without any of the gummy or gritty texture that can plague wheat-free baking when the ratios are off. The real showstopper is the homemade butterscotch drizzle — butter, brown sugar, and heavy cream cooked down into a pourable, glossy sauce that sets over the bars as they finish cooling. An optional pinch of flaky sea salt on top cuts through the sweetness and makes every bite feel a little more intentional. Whether you're baking for someone with a wheat sensitivity or just want a from-scratch bar that tastes genuinely indulgent, this one delivers without compromise.
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Learn more →Ingredients
16 servings
For the bars
- ½ cup (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 ¼ cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp fine salt
For the butterscotch drizzle
- 2 tbsp unsalted butter
- ¼ cup packed dark brown sugar
- 3 tbsp heavy cream
- ¼ tsp fine salt
- ½ tsp vanilla extract
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Melt the 1/2 cup butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 5–7 minutes. Watch closely, as the butter can go from browned to burned quickly. Remove from heat and pour into a large mixing bowl.
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