Gluten Free Chocolate Brownie Cookies with Rolos

Each of these gluten free chocolate cookies has a Rolo baked into the center, giving them a gooey, caramel filling.

If you love Rolos and chocolate, then these are the perfect cookies for you! They need to be refrigerated for an hour before baking, but as long as you are patient enough to wait for that to happen, you will soon end up with some amazing, soft, chocolate brownie cookies. The Rolos really add a great dimension to these cookies, and you will love every chocolate-and-caramel bite.

Make sure when you use any ingredients to check them for yourself and see that they are truly gluten free. While I eat Rolos, you may not want to risk cross contamination.

Gluten Free Chocolate Brownie Cookies with Rolos

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Cocoa Powder
• 3/4 Cup Rice Flour
• 1/2 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 Cup Butter, melted
• 1 Flax-Egg (directions on side of blog)
• 1 teaspoon Vanilla Extract
• Rolos, unwrapped

1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda, and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
4. Remove wrappers from Rolos. Scoop 1 heaping tablespoon of dough at a time and wrap it around a Rolo.
5. Set cookies on a parchment-lined baking sheet, then place in the refrigerator for one hour.
6. Preheat oven to 350 degrees. Bake for 9 to 11 minutes.

Enjoy!

-Bethany

Easy Chocolate Caramel Fudge

Chocolate and caramel are the perfect pair, and they come together in this delicious, easy-to-make treat! This easy chocolate caramel fudge takes only a few ingredients and is simple to put together!

Fudge is one of my all-time favorite treats. It is so simple to make, and there are endless flavor combinations. If you love fudge, too, then you should check out my other recipes for it.

This fudge is a rich chocolate with caramel bits thrown in. It is great for parties, for the holidays, or for eating all alone. It is so simple to make and only takes a few minutes to put together, making it easy to enjoy for any occasion!

Easy Chocolate Caramel Fudge

• 1 1/2 Cups Chocolate Chips
• 1/2 Can Sweetened Condensed Milk
• 1/2 teaspoon Vanilla Extract
• 1/4 Cup Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)
• Dash of Salt

1. Line a loaf pan with parchment paper or lightly greased foil.
2. In a microwave safe bowl, combine chocolate chips and sweetened condensed milk. Microwave in 20 second intervals, stirring, until melted.
3. Add the vanilla, caramel bits and dash of salt and stir until combined.
4. Pour into prepared loaf pan and spread out evenly. 
5. Place in the refrigerator until hard. Then cut, eat, and store leftovers in a covered container in the fridge.

Enjoy!

-Bethany

Milk Duds Crispy Treats

Milk Duds are melted down and combined with crispy rice cereal to create these delicious caramel/chocolate cereal bars!

If you like Rice Crispy Treats, or if you love Scotcharoos, then you will be a big fan of these bars! They have a delicious caramel flavor, just a hint of chocolate, and are the perfect chewy texture.

Milk Duds Crispy Treats

• 1 Box Milk Duds
• 2 Tablespoons Heavy Whipping Cream
• 2 Tablespoons Butter
• 2 1/2 Cups Gluten Free Crispy Rice Cereal
• Pinch of Salt, optional
• Chocolate for drizzle, optional

1. In a double boiler over low heat, combine the Milk Duds and heavy cream. Stir occasionally. Takes around 20 minutes to melt.
2. Remove from heat and add butter. Stir until smooth, then add the crispy rice cereal (and pinch of salt, if using) and combine. 
3. Spread in a greased 8x8 baking dish. Pack down. 
4. Drizzle the top with melted chocolate (optional), slice (you might want to try refrigerating them a bit first, so that they stick together better), and eat.

Enjoy!
-Bethany

Triple Chocolate Caramel Brownies

These triple chocolate caramel brownies are ooey, gooey, deliciousness. And how could they not be with three times the chocolate and caramel added in?

These are great warm or chilled. And they are super easy to make!

They are the perfect, decadent brownie for any occasion!

Triple Chocolate Caramel Brownies

• Brownie mix and ingredients from back of box
• 3/4 Cup Chocolate Chips

1. Add the brownie mix and ingredients from the back of the box to a bowl. Combine, then add the chocolate chips and stir them in.
2. Bake according to directions. Top while still warm.

Toppings

• 1/2 Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)
• 6 teaspoons Heavy Cream
• 1/2 Cup Chocolate Chips
• 1/4 Cup Heavy Whipping Cream

1. Combine the caramel bits and 6 teaspoons heavy cream in a microwave safe bowl. Microwave for 20 second intervals, stirring after each, until melted.
2. Add the chocolate chips and remaining 1/4 cup heavy cream in a microwave safe bowl and microwave 20 seconds at a time, stirring, until melted.
3. Pour the caramel over brownies, then pour the chocolate ganache over them. Spread out.
4. Serve while still warm, or place in the fridge and serve cold.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food linkup found here and here. 

Easy Caramel Pretzel Fudge

This caramel pretzel fudge has everything that you could want in a good dessert - sweet caramel, rich chocolate, and some crunchy, salty pretzels thrown in. 

Another fudge recipe... what can I say? There are just so many things that can be done with it. And there are so many delicious varieties to eat. Yum. I can't get enough of this stuff.

Also, who's with me in thinking that it's crazy that Christmas is less than a week away?! I have to get baking. Like, now.

Caramel Pretzel Fudge

• 1/2 Can Dulce de Leche
• 1 1/2 Cup White Chocolate Chips
• 1/2 Cup Semi-sweet chocolate chips
• 1/4 Cup Heavy cream
• A handful of gluten free pretzels

1. In a microwave safe bowl, combine the dulce de leche and white chocolate chips. Microwave 20 seconds at a time, stirring, until melted.
2. Pour into a pan that has been lined with parchment paper, or greased foil.
3. Chop a handful of gluten free pretzels and sprinkle over the top of the fudge, pressing in slightly.
4. Put the chocolate chips in a heat-safe bowl. Heat the heavy cream just until it boils, then pour over the chocolate chips. Stir until smooth.
5. Pour the chocolate over the top, then pop the fudge into the fridge. Cool until solid, slice, and enjoy. Best eaten soon after making, while the pretzels still have a crunch to them.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Chocolate Caramel Black Bean Muffins

Gooey caramel bits fill these chocolate muffins and give them a delicious chocolate and caramel flavor. These muffins are made healthy by using black beans in place of flour, and the beans give them a great, moist texture. If you love the flavor combination of caramel and chocolate, then you will love every bite!

These muffins are easy to put together, and you are going to have them made and ready to eat in no time! And since they are so healthy, they are perfect for breakfast or any time of the day.

Chocolate Caramel Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 1/3 Cup Brown Sugar
• 2 Tablespoons Oil or Applesauce
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 325 degrees.
3. Line a 12 cup muffin tin and spray wrappers with cooking spray.
4. Combine black beans, brown sugar, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the caramel bits.
6. Scoop into lined muffin tin and bake for 30 to 35 minutes.
7. Remove from muffin tin and allow to cool. 

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Milk Dud Texas Sheet Cake

This thin chocolate cake is coated with a unique frosting made from milk duds. It is a delicious blend of caramel and chocolate, and the perfect dessert to make for any milk dud lover.

This cake is fairly simple to throw together, and the results are something great. Just look at it for yourself, and you will be tempted to get baking right now!

Gluten Free Milk Dud Texas Sheet Cake

• 3 Tablespoons water, hot
• 1 Tablespoon Flaxseed Meal
• 2/3 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1 Cup Sugar
• 1/8 teaspoon Salt
• 1/2 Cup Butter
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Water, boiling
• 1/4 Cup Buttermilk (if you don't have any use 1/2 teaspoon vinegar and the rest milk, let sit 5 minutes)
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda

1. Heat 3 Tablespoons of water about 20 seconds in the microwave and add the flaxseed meal to it, setting aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl whisk together the rice flour, cornstarch, xanthan gum, sugar and salt.
4. Melt butter in a saucepan and whisk in the cocoa powder. Add the boiling water and stir, boiling, for 30 seconds.
5. Pour the chocolate mixture into the flour mixture and stir a bit.
6. Add the vanilla, buttermilk and baking soda to the flax-egg and combine. Add it to the chocolate/flour mixture and mix it all together.
7. Pour into a 9x13 pan and bake for about 20 minutes.

Milk Dud Frosting

• 1 Tablespoon Butter
• 1/2 Cup Milk Duds
• 2 Heavy Cream
• 1/2 teaspoon Vanilla
• 1 Cup Powdered Sugar

1. Melt the butter and milk duds together in a saucepan, stirring. 
2. Remove from heat and add the heavy cream and mix together.
3. Add vanilla and powdered sugar and stir until well combined. 
4. Pour over the cake while the cake is still warm.

Enjoy!

-Bethany

Gluten Free Caramel Stuffed Chocolate Chip Cookies

In my opinion any and every form of chocolate chip cookies are delicious, but these cookies outdo every other chocolate chip cookie out there. They are twice the size, soft and chewy, and filled with caramel. What could be better than that?

 The hidden caramel adds to the chewiness of those cookies, and it is one of the things makes these cookies extra special!

You can't go wrong when you decide to make a batch of these big, caramel filled cookies! Everyone will be sure to love them.

Gluten Free Caramel Stuffed Chocolate Chip Cookies

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Butter, softened
• 1/4 Cup Sugar
• 3/4 Cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 1/3 Cup White Rice Flour
• 2/3 Cup Cornstarch
• 1 3.5 oz Box Vanilla Pudding
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 1/4 Cup Chocolate Chips
• 12 Caramel Squares, unwrapped

1. Heat water about 20 seconds in microwave. Add flaxseed meal to it and set aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a medium bowl, combine white rice flour, cornstarch, vanilla pudding, xanthan gum, baking soda and salt. Whisk together.
4. In the bowl of your mixer combine butter and sugars and beat for 2 minutes.
5. Add flax-egg and vanilla to butter/sugar mix on low until combined.
6. Stir dry ingredients into wet ones, mixing only a few times before adding 1 cup chocolate chips. Mix until incorporated.
7. Scoop 1 1/2 Tablespoons of dough at a time and form 24 balls. Take one ball at a time press an unwrapped caramel square into it. Take another ball and press it onto the other, forming a big ball together.
8. Place on parchment lined baking sheets and bake for 9 to 11 minutes. Cool for 10 minutes and then transfer to cooling rack.

Adapted from this recipe.

-Bethany

Gluten Free Caramel and Chocolate Chip Cookies

If you love good, soft cookies and all things caramel, these are just the thing for you to make for yourself (or to share, if you're feeling generous.)

These cookies are all that you could ask for of a chocolate chip cookie, and more. The caramel just adds so much to them. No one would ever guess that they are gluten free, nor would they care if they did know. These are that great.

If you are looking for something fun and new to make this holiday season, then you should try these cookies out. Everyone will be sure to be pleased with them!

Gluten Free Caramel and Chocolate Chip Cookies

• 1/2 Cup Unsalted Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 cup White Sugar
• 1 Tablespoon Flaxseed Meal
• 3 Tablespoons Hot Water
• 1 tsp Vanilla Extract
• 1 Cup plus 2 Tablespoons Rice Flour
• 2/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 Cup Chocolate Chips
• 1/2 Cup Caramel Bits

1. Heat water in microwave for about twenty seconds. Add flaxmeal to it and let sit for 10 minutes.
2. Preheat oven to 325 degrees.
3. Meanwhile, combine rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt in a medium size bowl. Whisk to combine.
4. In a separate bowl, beat together the softened butter and sugars.
5. Add to the butter/sugar mixture the flax-egg and the vanilla and combine.
6. Dump the flour mixture into the wet ingredients and beat until combined. Stir in chocolate chips and caramel bits.
7. Scoop out onto baking sheet and bake for 8-10 minutes.

I hope you enjoy these as much as I did!

-Bethany

p.s. Make sure to add your recipes to my Gluten Free Christmas Treat link up!

Gluten Free Caramel Brownies

When I first decided to throw these together I admit that I had doubts in my mind. I love brownies. They are one of my favorite desserts. And I didn't think that they could get any better than they already were. But I was proven wrong.

I can't imagine anything more decadent than these brownies.

They are gooey, caremly, chocolately, rich and delicious. It almost feels bad to eat one. And so good. 

Oh, so good.

Gluten Free Caramel Brownies

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Cocoa
• 1/2 Cup Brown Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 Cup Butter, melted
• 3 Tablespoons Water, hot
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Milk
• 1/2 Cup Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)
• 1/2 Cup Milk Chocolate Chips, divided

1. Preheat oven to 350 degrees.
2. Heat the water and add the flaxseed meal to it, letting it sit for 10 minutes.
3. In a medium bowl measure the sugars, cocoa, brown rice flour, cornstarch, xanthan gum, baking powder and salt. Whisk to combine.
4. Make a well in the dry ingredients and add the remaining ingredients. Stir well.
5. Fold in the caramel bits and 1/4 cup chocolate chips.
6. Spread thick batter into a greased 8x8 or 9x9 pan and bake for about 20 minutes.
7. Melt remaining 1/4 cup chocolate chips and drizzle over the brownies before serving.

Enjoy!

-Bethany