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Chocolate Caramel Oatmeal Chews (Gluten-Free)

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
  1. Preheat oven to 350°F (180°C). Lightly brush Rectangular Baker with vegetable oil. Combine oats, 1 1/2 cups (375 mL) of the flour, brown sugar, 3/4 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 1/4 cup (50 mL) flour and remaining 1/4 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

Nutrients per serving: (1 bar): 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)