Low FODMAP Gluten Free Butterscotch Bars

Total time1 hr 45 min

Prep time15 min

Cook time30 min

Low FODMAP Gluten Free Butterscotch Bars

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Ingredients

16 servings

For the bars

½ cup (1 stick) unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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
Ingredient note
Heavy cream only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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