Cooking and Serving: 50 minutes | 20 candy bars
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (36 g) cornstarch, (replace with more Cup4Cup if that is your all
Description
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 20 candy bars
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, (replace with more Cup4Cup if that is your all
⅛ teaspoon kosher salt
½ cup (100 g) granulated sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 to 2 tablespoons lukewarm water
2 cups (400 g) granulated sugar
½ cup (4 fluid ounces) water
¼ teaspoon cream of tartar
¾ cup (6 fluid ounces) heavy whipping cream
5 tablespoons (70 g) unsalted butter, chopped
1 teaspoon pure vanilla extract
18 ounces milk chocolate, chopped
4 tablespoons (56 g) virgin coconut oil
Instructions
PREPARE THE COOKIES
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl, place the cake flour, salt and sugar, and whisk to combine.
Create a well in the center of the dry ingredients, add the butter and 1.
tablespoon of the water, and knead until the dough comes together, using more.
water * Place the dough between two sheets of unbleached parchment paper and roll.
into a rectangle about 1/2 inch thick.
With a sharp knife or pizza or pastry wheel, slice into rectangles 3 1/2.
inches long and 1/2 inch wide.
Place the rectangles 1 inch apart from one another on the prepared baking.
sheets. Using a toothpick or wooden skewer, press three holes, evenly spaces.
apart and each about 1/8 inch deep, into the top of each dough rectangle.
Place the baking sheets in the center of the preheated oven and bake for.
about 10 minutes, or until just beginning to brown on the edges. Remove from.
the oven and allow to cool completely on the baking sheets.
PREPARE THE CARAMEL
Line a quarter sheet (13 x 9 x 1-inch) pan with unbleached parchment paper.
and set it aside. In a medium-size, heavy-bottomed saucepan, place the sugar,.
water and cream of tartar and whisk to combine.
Clip a candy thermometer to the side of the saucepan and cook, undisturbed,.
over medium-high heat until the sugar begins to turn amber-colored around the.
edges and reaches 300°F.
Remove the saucepan from the heat, stir to prevent the sugar from burning,.
and add the cream. The mixture will bubble up quite a lot. Stir until the.
bubbling subsides. The sugar may seize up, but it will melt again.
Add the butter and stir to combine. Return the saucepan to the heat and cook,.
undisturbed, over medium-high heat until the mixture reaches 245°F. Remove.
from the heat and whisk in the vanilla.
Pour the hot caramel into the prepared pan and shake it back and forth and.
side to side into an even layer.
Allow to sit at room temperature until set, at least 2 hours.
Once cool, the caramel can be covered in plastic and stored in a cool, dry.
place for up to a month.
SHAPE THE CARAMEL AND ASSEMBLE
Roll out the cooled caramel between two sheets of unbleached parchment paper.
into a rectangle about 1/2 inch thick.
With a sharp knife or pizza or pastry wheel, cut the caramel into 3 1/2 x.
1/2-inch rectangles (the same size as the shortbread cookies).
Place one caramel rectangle on top of each cooled shortbread cookie, and.
press gently to adhere.
PREPARE THE TOPPING AND FINISH THE CANDIES
Place the chocolate and coconut oil in a large, microwave-safe bowl and melt.
in 45 second bursts at 60% power, stirring in between, until melted and.
Allow the chocolate to sit at room temperature until it begins to thicken a.
bit. Immerse the caramel-topped shortbread, one at a time, in the chocolate.
Pull the bar out of the chocolate it on the surface of the chocolate a few times before pulling it along the.
edge of the bowl and carefully placing it on a clean sheet of waxed or.
Allow the chocolate glaze to set at room temperature.
PREPARE THE TOPPING AND FINISH THE CANDIES
Place the chocolate and coconut oil in a large, microwave-safe bowl and melt.
in 45 second bursts at 60% power, stirring in between, until melted and.
Allow the chocolate to sit at room temperature until it begins to thicken a.
bit. Immerse the caramel-topped shortbread, one at a time, in the chocolate.
Pull the bar out of the chocolate it on the surface of the chocolate a few times before pulling it along the.
edge of the bowl and carefully placing it on a clean sheet of waxed or.
Allow the chocolate glaze to set at room temperature.
Notes
From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats
You Love , Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2015
Nutrition information is automatically calculated, so should only be used as an