Pregnancy Friendly Gluten Free Butterscotch Bars
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 large egg yolkIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 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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