Caramel Squares

Courtesy of the Vancouver Celiac News June 2018

These are sweet but oh so good.  The recipe can be cut in half for one 9” x 13” pan.


  • 64 Kraft Caramel candy
  • 1 cup Carnation Evaporated milk
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1/4 cup sweet rice flour
  • 1 tsp xanthan gum
  • 2 cups gluten-free rolled oats
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 1/2 cup butter
  • 1 cup chocolate chips
  • 1 cup chopped pecans or walnuts


  • Melt caramels with the evaporated milk on low heat.
  • Mix together brown rice flour, tapioca and potato starch, rice flour and xanthan gum with
    oats, soda, and salt.
  • Work butter into flour the flour mixture with pastry cutter or your hands. Work it until it
    become crumbly.
  • Take half of crumbs and press into two 9 x 13” pans making a thin base.
  • Bake for 5 minutes at 350 degrees F.
  • Let cool for 5 minutes and then pour caramel mixture over the baked base.
  • Sprinkle chocolate chips and nuts over the caramel and the crumble the rest of the rest of
    crumbs over the top.
  • Bake for 20 minutes or until golden.
  • Cool, cut while still warm and then place in the fridge to harden.
  • Store in the freezer until needed (they are actually good frozen.)

About David Fowler

David Fowler is an online marketing consultant specializing in AdWords PPC, SEO, and website updates. He is the webmaster of Kelowna Celiac and was co-chair of the Kelowna 2012 CCA National Conference in Kelowna.