Ingredients for Samoas Caramel Delites Gluten Free
- 1 cup butter
- 1/3 cup sugar
- 1 cup gluten-free flour blend
- Baking Powder
- 3/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1/2 cup sweet rice flour
- 1 cup sweetened flaked coconut
- Caramels
- Milk
- 1 cup milk chocolate chips or 8 oz good quality milk chocolate
- 1/2 cup packed light brown sugar
- 1/4 cup corn syrup
- 1/4 cup tapioca flour
- 1/4 cup potato starch
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How to Make Samoas Caramel Delites Gluten Free
- Preheat oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the dough evenly into the prepared baking sheet to form a thin crust. Bake for 12-15 minutes, or until lightly golden brown.
- While the crust is baking, prepare the caramel. In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until the caramel thickens slightly.
- Once the shortbread is baked and slightly cooled, evenly spread the caramel over the crust.
- In a separate bowl, combine the melted chocolate and coconut flakes. Spread this mixture evenly over the caramel layer.
- Refrigerate for at least 30 minutes to allow the chocolate to set completely.
- Cut into squares and enjoy! Store leftover cookies in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
89g
Fat
49g
Carbs
11g
