1/2 cup sweet white sorghum flour
1 TB potato starch
1 TB tapioca starch
2 TB cornstarch
1 tsp xanthan gum
1/2 cup brown sugar
1/4 cup butter, softened
1/2 cup finely chopped pecans
6 oz Kraft Caramel Bits(or about 25 unwrapped Kraft Caramels, the original recipe called for Werther's Original Chewy Caramels, but they are not GF)
2 TB butter
2 TB heavy cream
2 TB corn syrup
1/2 cup semi sweet chocolate chips
Line an 8 x 8 pan with heavy foil with it overhanging by about 2 inches on each side and spray with cooking spray.
Preheat oven to 350.
Combine flour, starches and brown sugar. Cut in butter until it is all crumbly. Stir in chopped pecans.
Press firmly into the bottom of the pan.
Bake 13-15 minutes until nicely browned.
In a small pan over medium low combine caramels, butter, heavy cream and corn syrup.
Cook stirring constantly until everything is melted and smooth.
Pour over the base cookie and spread to the edges.
Place back in the oven for an additional 11-13 minutes until the caramel starts to bubble.
Remove from oven to a wire rack.
Top with chocolate chips and let them sit for 5 minutes.
Spread melted chocolate over the caramel for a swirl effect but make sure to leave some caramel exposed.(as you can see....I over-swirled)
Refrigerate for at least 2 hours or until fully set is set.
Remove from pan by lifting the ends of the foil, place on cutting board and peel away foil before slicing.