“Yum!” I heard as I was setting up a photo of the Butterscotch Bars I’d just baked. I turned around to see my husband grabbing a whole handful of them from the pan as he was finishing his first mouthful. He’s usually not so interested in my gluten-free cookies, but these really were outstanding.
So often it’s the simpler recipes that are best. This gluten-free recipe for bars is like that. Tender, chewy – with the delicate flavor of butter and brown sugar and vanilla.
Bars are versatile, stackable, packable, convenient…and they’re also easier to make than cookies. Spread them in a pan, bake them and cut them into squares. Then watch out for hungry snackers!
Butterscotch Bars – Gluten-Free
1/2 Cup Sugar
1/2 Cup Brown Sugar, Packed
1/4 Cup Butter, softened
2 Egg Whites, large
1 Teaspoon Vanilla
1-1/4 Cups Gluten-free Flour Mix (if using a mix, check ingredients for baking powder, salt and xanthan gum – if so, don’t add more)
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Xanthan Gum
Preheat oven to 350°. Coat an 8-inch square baking pan with cooking oil.
In small mixing bowl, beat sugars and butter at medium speed until well-blended (4-5 minutes).
Add egg whites and vanilla; beat well.
Combine flour, baking powder, salt and xanthan gum; mix well.
Add flour mixture to sugar mixture; beat at low speed just until blended.
Spread batter evenly in prepared 8-inch square baking pan.
Bake at 350° for about 30 minutes or until top is lightly browned and center is done.
Cool in pan on a wire rack.
Cut into 16 pieces.
These bars are gluten-free (no wheat, barley or rye) and nut-free. This is an adaptation of a recipe from Cooking Light.
-Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
-The Gluten-Free Homemaker’s Gluten-Free Wednesdays
– Miz Helen’s Country Cottage’s Full Plate Thursday
– The Whole Gang’s Real Food Weekly
– The Nourishing Gourmet’s Pennywise Platter Thursday