Gluten Free Caramel Blondie Bars

Ooey, gooey, yummy caramel bars. Grab a glass of milk, or better yet, a cup of chocolaty milk and sit down for a luscious treat.

Caramel Blondie Bars

1 1/2 cups gluten free flour blend ( I used King Arthur Flour Measure for Measure)
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
2 eggs
1 Tbsp. vanilla extrat or vanilla bean paste
1 cup chopped pecans
1 package (14 ounces) caramels, unwrapped
1/4 cup milk


Preheat the oven to 350°F. Line a 13×9 pan with parchement paper, making sure that the ends are long enough that you can pick the bars up out fo the pan when they are baked.

Or, you can just spray the pan with non-stick cooking spray and pop them out with a small spatula. The first one or two may not come out perfect but…. you can eat those as “oops” bars.

Mix the flour, baking powder, cinnamon and salt in medium bowl. Set aside.

In a large bowl, combine the brown sugar, butter, eggs, vanilla and pecans until well blended ( use a hand held mixer for this and add the pecans at the very end once everything else is mixed together).

Add the flour mixture and mix well. Use a large spoon for this as the pecans will bounce around with an electric mixer. Of course, I just go ahead and do that anyway because I don’t want to mix it together with a spoon ( takes too long).

You could also wait and add the pecans here after you have mixed in the flour really well. Or, if you don’t want any nuts, skip them and keep on with the recipe.

Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13×9-inch baking pan. Bake 15 minutes or until firm.

Meanwhile, back at the microwave, place the caramels and milk in a microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Be careful because the caramel will be HOT!

Cool 5 minutes or until slightly thickened. Pour over baked blondies in the pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.

Bake for another 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift the blondie bars from the pan using the parchment to help you. Cut into bars.

Makes 24 bars, depending on the size you cut them, how hungry the people who want to eat these are and, if you have teenagers, will probably feed two.

Enjoy these!


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photo and recipe adapted from:


  • Cynthia

    Reply Reply June 25, 2018

    What brand of gluten-free carmels do you use? Every carmel I check it is noy gluten-free.

    • Kathy

      Reply Reply June 25, 2018

      I use Peter’s Caramel which is gluten free. It’s an awesome caramel and is soft and yummy! Love it.
      Here’s a link for you:

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