Deliciously rich caramel cookie bars featuring a thick layer of dulce de leche and crumbly cookie topping!
Course Dessert, Snack
Keyword caramel, dulce de leche, eggless, gluten free
Total Time 45mins
Author Taleen Benson
½cup (113g)unsalted butterroom temperature
¾cup (150g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
2cups (296g)gluten free flour (I use Bob's Red Mill 1 to 1)
13.4ouncesdulce de leche
Preheat oven to 350°F. Grease an 8" square baking pan and set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until combined. Add the prepared egg replacer and the vanilla extract and mix well.
Add the flour, baking powder, and salt and continue to mix on low speed until dough forms.
Pour 2/3 of the dough into the bottom of the greased pan. Drop spoonfuls of dulce de leche on top and spread gently (dulce de leche will also spread as it bakes, so no need to worry about fully spreading it around at this point). Sprinkle the remaining dough on top evenly. Bake for 25-28 minutes. Cool completely before slicing into bars.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
The dough will be crumbly. For best results, press the dough into the bottom of the pan using a rubber spatula, then sprinkle the remaining dough on top of the dulce de leche using a spoon or clean hands.