Easy Gluten-Free Caramel Slice Or Caramel Square
If you love a traditional caramel square, this easy gluten-free caramel slice has it all; buttery shortbread, a thick condensed milk caramel and a simple layer of chocolate on top. We all know that gluten free flour recipes can be a bit of a learning curve but I can guarantee you, you’ll be surprised how simple this one is.
In our house, we call these caramel squares, although you will also see them called caramel slice or millionaire’s shortbread. Whatever name you use, it is that combination of shortbread, caramel and chocolate that makes them such a good homemade treat.
This gluten-free caramel square recipe is adapted from my original caramel squares. That recipe already had exactly the balance of shortbread, caramel and chocolate that I wanted, so rather than reinventing it, I wanted to see if I could make the shortbread using gluten-free plain flour while keeping those proportions.
It worked beautifully, so here is the version we made.
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Getting the Gluten-Free Shortbread Right
The shortbread was the part of my original caramel squares that needed adapting.
Rather than changing the proportions of the whole tray bake, I kept the same amount of flour, butter and sugar as my original shortbread base and used gluten-free plain flour instead. I also added a small amount of xanthan gum.
The shortbread takes around 30 to 35 minutes at 170°C fan in my oven.
Once baked, give it time to cool completely in the tin before moving on to the caramel layer. There is no need to remove the shortbread from the tin between layers.
As with much gluten free flour recipes, the shortbread is quite crumbly but the butter keeps it together well as does the thick caramel layer.
Making the Caramel Layer
The middle layer is a traditional condensed milk caramel made on the hob.
Let the baked shortbread cool, then make your caramel. Once the caramel has cooked and thickened, pour it over the shortbread while it is still warm and easy to spread. If you make the caramel too early it may end up too dense to cover the shortbread without making it crumble.
Let the caramel layer cool and set before adding the final chocolate layer.
Which Chocolate Should I Use?
This one comes down to personal preference.
Milk chocolate gives you a sweeter caramel square, while dark chocolate provides more contrast with the sweet caramel underneath. You can also use a mixture of milk and dark chocolate.
For this version, I’ve kept the topping very simple.
How to Cut Caramel Squares Neatly
The three distinct layers are part of what makes a stack of caramel squares look so good, so it is worth taking a little care when cutting them.
Allow the chocolate to set before slicing, but if you’ve stored the tray in the fridge and the chocolate has become very hard, give it a little time at room temperature before you start cutting.
Use a large, sharp, warm knife and wipe the blade between cuts if necessary.
I cut mine into 16 squares, but this is a rich tray bake, so you can certainly make smaller pieces if you prefer.
Can I Make Gluten-Free Caramel Slice Ahead?
Yes.Once the chocolate has set, cut the caramel slice into squares and keep them in an airtight container in the fridge. They’ll keep for days. You can bring them back towards room temperature before serving if you prefer a softer caramel.
They are a useful make-ahead option for birthdays, family get-togethers, buffets or simply something sweet to have with a cup of tea during the week.
A Note About Gluten-Free Baking
We made this version of our caramel squares using gluten-free plain flour.
If you follow a gluten-free diet for medical or dietary reasons, please do your own research and make sure that the ingredients and preparation methods you use are appropriate for your individual needs.
For specialist information about gluten-free diets, ingredients, food labelling and cooking at home, visit Coeliac UK.
Easy Gluten-Free Caramel Slice Recipe
The complete ingredients, quantities, oven temperature and step-by-step method are in the printable recipe card below. If you enjoyed this recipe, keep in touch by signing up for my newsletter here.
Easy Gluten-Free Caramel Slices
Ingredients
Method
- Preheat the oven to 170℃ Fan and line a square cake tin with greaseproof paper.
- Mix the gluten-free flour, xanthan gum and salt together and set aside.
- Cream the butter and caster sugar until combined in another bowl.
- Add the flour mixture to the creamed butter and sugar and mix until a dough forms.
- Press the shortbread dough evenly and firmly into the prepared tin.
- Bake for 30-35 minutes, until set and lightly golden.
- Leave to cool completely in the tin.
- Add the butter, brown sugar and condensed milk to a saucepan.
- Heat very gently, stirring until the butter has melted and the sugar has dissolved.
- Bring gently to the boil, stirring continuously.
- Continue cooking and stirring until the caramel has thickened for 5-7 minutes.
- Pour the warm caramel over the cooled shortbread.
- Spread evenly and leave to cool and set.
- Melt the chocolate gently
- Pour over the set caramel and spread evenly
- Leave the chocolate to set in the fridge
- Cut into squares using a warm but dry knife to avoid cracking the chocolate topping
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