Chocolate Caramel Oatmeal Chews (Gluten-Free) INGREDIENTS 2 cups (500 mL) gluten-free quick or old-fashioned oats 1 3/4 cups (425 mL) Bob’s Red Mill® Gluten-Free All-Purpose Baking Flour, divided 3/4 cup (175 mL) packed brown sugar 1 tsp (5 mL) xanthan gum, divided 1 tsp (5 mL) baking soda 1 cup (250 mL) butter (2 sticks), melted 1 cup (250 mL) Mrs. Richardson’s® Butterscotch Caramel Topping 1/2 cup (125 mL) pecans, coarsely chopped 6 oz (175 g) Nestlé® Semi-Sweet Chocolate Morsels DIRECTIONS 1 Preheat oven to 350°F (180°C). Lightly brush Rectangular Baker with vegetable oil. Combine oats, 1½ cups (375 mL) of the flour, brown sugar, ¾ tsp (4 mL) of the xanthan gum and baking soda in Classic Batter Bowl. Add butter; mix until crumbly. Reserve 1 cup (250 mL) of the crumb mixture and set aside. 2 Press remaining crumb mixture onto bottom of baker. Bake 15-18 minutes or until light golden brown. 3 Meanwhile, combine caramel topping, remaining ¼ cup (50 mL) flour and remaining ¼ tsp (1 mL) xanthan gum in Small Batter Bowl; whisk until smooth. Drizzle over crust; carefully spread to edges using Small Spreader. 4 Add pecans and chocolate morsels to reserved crumb mixture; sprinkle evenly over caramel mixture. Bake 16-20 minutes or until golden brown and bubbly around the edges. 5 Remove baker from oven to Stackable Cooling Rack. Cool completely and cut into 24 bars. Yield: , 24 servings of 1 bar Nutrients per serving: Calories 250, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 33 g, Fiber 2 g, Protein 3 g U.S. Diabetic exchanges per serving: 1 Starch, 1 Fruit, 2 1/2 Fat (2 Carb) Cooks Tips: No information is currently available.
Posted on: Sat, 22 Mar 2014 01:09:20 +0000
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