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Gluten Free Butterscotch-Toffee-Chocolate Cookie Bars

Posted by kumquat
June 13, 2014
Featured in: Gluten Free Kitchen
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Serve these Gluten-Free Butterscotch Toffee Chocolate Cookie Bars for dessert and everyone will ask for the recipe!

A quick glance at the ingredient list may make you wonder why this recipe is on a "healthy" site. That's because sweet splurges and celebratory treats have a fair place in a healthy gluten-free diet. The perfect occasion to make a pan of sugary goodies is when feeding a crowd... you get to share the calories and sugar, and I'll bet you won't have any left on the plate!

We are entering the season of the potluck. You know... the graduation parties, the end-of-year school celebrations, military "hail & farewells", backyard barbecues. Next comes the pool parties, park picnics, and summer holiday festivities.

What I love about these celebrations is being surrounded by family and friends, and (hopefully) good food. The icing on the cake (pardon the pun) is when the potluck spread includes a gluten-free dessert!

Let's be honest... typically it is easy enough to find "main dish" goodies at these events. Grilled chicken breast. Potato salad. Watermelon slices. Corn on the cob. Maybe a serving of spinach salad. Awesome.

But then you hit the dessert table. Typically loaded with gluten-filled cookies, cakes, maybe a banana pudding topped with vanilla wafers. {cue the sad music} Whether it is a nice bowl of fresh berries or a gluten-free baked good, it is always a huge win to find something on that table of sweets.

This weekend my husband and I are throwing our own little party for the folks he works with. One of my favorite party desserts are bar cookies. No high-maintenance cookie scooping and multiple baked sheets, when there are a lot of tasks to be done. And they can be cut into as many squares as you need.

After a recent trip to Chocolate World in Hershey, PA, we had some Heath Pieces screaming for attention. Pitched into the mix with their close cousins, chocolate chips and butterscotch, the flavor combination is delicious.... and I hope my gluten-free guests are as excited to see them on the dessert table as I will be.

Serve these Gluten-Free Butterscotch Toffee Chocolate Cookie Bars for dessert and everyone will ask for the recipe!

These Gluten-Free Butterscotch Toffee Chocolate Bars are sure to be a hit for dessert!
Serve these Gluten-Free Butterscotch Toffee Chocolate Cookie Bars for dessert and everyone will ask for the recipe!

Gluten Free Butterscotch-Chocolate-Toffee Bars



  • 2 teaspoons golden flaxmeal
  • 4 teaspoons very hot water
  • 1 cup butter, softened
  • 1 1/2 cups dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 315 grams (about 2 1/4 cups) kumquat's all-purpose gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup gluten-free butterscotch chips (*check ingredient list for gluten)
  • 1 cup candy-coated toffee pieces (such as Hershey's Heath pieces)


  1. Preheat oven to 350°. Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang over long sides.
  2. Combine flaxmeal and water until mixture forms a slurry; set aside.
  3. Cream together butter and sugar with an electric mixer until well-combined. Add eggs; beat until combined. Add vanilla and flax slurry; beat until combined.
  4. In another bowl, stir together flour, baking soda and salt. Add flour mixture to butter mixture; beat with an electric mixer until combined. Stir in chocolate chips, butterscotch chips and toffee pieces.
  5. Transfer dough into prepared pan and spread evenly over bottom of pan with a spatula. Bake at 350° for 25-28 minutes or until toothpick inserted in the center comes out clean.
  6. Allow to cool completely in pan; remove cooled cookies using overhang of parchment. Cut into squares.

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Gretchen F. Brown, R.D., is the author of the GLUTEN FREE KITCHEN Feature on HealthyAperture. She is also the founder of Kumquat Blog, a gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone. She recently authored a cookbook, Fast & Simple Gluten-Free, featuring fresh and classic favorites in 30 minutes or less. Gretchen has worked in the test kitchens and photography studios of Oxmoor House and is now a freelance recipe developer, food stylist, food writer, and food photographer. She has been gluten-free for several years, as a result of a lifetime of stomach pains and health problems. A military spouse for nearly 13 years, she lives with her husband, son, and two daughters in Upstate New York.
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