Gluten Free Snickers Cookie Bars

These gluten free snickers cookie bars are one of my favorite treats to make. They have a soft cookie base, a gooey caramel and peanut layer, and a smooth chocolate topping.

If you love snickers, you already know how good that combo of chocolate, caramel, and peanuts is. Now imagine all of that on top of a buttery cookie base.

And yes, they are 100% gluten free. You would never guess it though, because they taste just as good as any regular cookie bar out there.

They are also really simple to put together. No fancy equipment or complicated steps. Just layer everything up, let it set in the fridge, and you are done.

These are great for parties, movie nights, or just when you want something sweet to snack on during the week.

Why You’ll Love This Recipe

Tastes Like a Snickers Bar – You get that perfect combo of cookie, caramel, peanuts, and chocolate that tastes just like the candy bar but in a homemade gluten free version.

Gluten Free Without Compromise – These cookie bars use gluten free 1-to-1 baking flour so nobody at the table will even guess they are gluten free because they taste that good.

No Fancy Equipment Needed – All you need is a mixing bowl, a small saucepan, a microwave, and an 8×8 pan, so you can make these without owning any special baking gadgets.

Perfect for Sharing – Slice them into bars and bring them to a party, potluck, or school event and watch them disappear because nobody can resist caramel, peanuts, and chocolate on a cookie base.

Ingredients

For the Cookie Base

• 1/2 cup Unsalted Butter, softened
• 1/2 cup Light Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 1 tsp Pure Vanilla Extract
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt

For the Topping

• 20 Soft Caramel Candies, unwrapped
• 2 tbsp Heavy Cream
• 3/4 cup Salted Roasted Peanuts
• 1 cup Milk Chocolate Chips
• 1 tsp Coconut Oil

How to Make

Step 1

Preheat the oven to 350 F and line an 8×8-inch baking pan with parchment paper. Beat the softened butter, brown sugar, and granulated sugar together until creamy. Add the egg and vanilla extract and mix until combined.

Step 2

Add the gluten free 1-to-1 baking flour, baking soda, and salt and stir until a thick dough forms. Press the dough evenly into the bottom of the prepared pan.

Step 3

Bake for 18 to 20 minutes until the edges are golden and the top is just set. Let cool completely in the pan.

Step 4

In a small saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly until smooth. Spread the caramel evenly over the cooled cookie base. Sprinkle the roasted peanuts over the caramel and press them in gently.

Step 5

Melt the milk chocolate chips with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Pour the chocolate over the peanut layer and spread evenly. Refrigerate for at least 1 hour until the chocolate is set, then slice into bars.

Helpful Tips

Make Sure the Butter Is Actually Softened

The butter needs to be soft enough that you can easily press a finger into it, but it shouldn’t be melty or greasy. If it’s too cold, you’ll end up with lumpy dough that won’t press evenly into the pan.

The best way to soften it is to leave it on the counter for about 30-45 minutes before you start. If you’re in a rush, cut it into small cubes and it’ll soften way faster.

Don’t microwave it unless you’re doing it in very short 5-second bursts. Melted butter changes the texture of the cookie base and it won’t come out right.

Press the Dough Evenly Into the Pan

This is one of the most important steps for this recipe. If the dough is thicker in some spots and thinner in others, the thin parts will overbake and get crunchy while the thick parts stay underdone.

Use the back of a spoon or the flat bottom of a measuring cup to press the dough into an even layer across the whole pan. Pay extra attention to the corners since dough tends to pull away from those spots.

The layer should be about the same thickness everywhere. Take a few extra seconds to really look at it before it goes into the oven.

Let the Cookie Base Cool Completely

You have to wait until the cookie base is fully cooled before you add the caramel layer. If the base is still warm, the caramel will get too thin and soak into the cookie instead of sitting on top as its own layer.

Give it at least 45 minutes to an hour on the counter. If you want to speed it up, pop the whole pan in the fridge for about 20-25 minutes.

You Might Also Like

• Gluten Free Caramel Pecan Turtle Bars
• Gluten Free Chocolate Peanut Butter Bark
• Gluten Free Peanut Butter Swirl Brownies
• Gluten Free Millionaire Shortbread Bars
• Gluten Free Salted Caramel Brownies

Frequently Asked Questions

How do I keep the caramel from sticking to the knife when I cut the bars?

The key is making sure the bars are fully chilled before slicing. After that hour in the fridge, use a sharp knife and run it under hot water between cuts, wiping it dry each time.

This melts through the chocolate and caramel cleanly so you get neat bars instead of a sticky mess. You can also lightly spray the knife with cooking spray if it’s still giving you trouble.