In a large mixing bowl, combine gluten-free flour and brown sugar. Melt your butter and pour it into the mixture, stirring until it forms a crumbly texture.

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper for easy removal. Press the crust mixture firmly into the pan's bottom, creating an even layer that’s about 1/4 inch thick.

In a medium saucepan over medium heat, combine brown sugar and heavy cream. Stir gently until the sugar completely dissolves and the mixture is smooth, about 5 minutes.

Pour the warm caramel evenly over the prepared crust, ensuring it covers every corner, then gently spread it with a spatula.

Place the baking pan in your preheated oven and bake for 20-25 minutes or until the edges are bubbly and golden brown.

Once baked, carefully remove the pan from the oven and set it on a wire rack to cool for at least 30 minutes.

Once cool, lift the bars out of the pan using the parchment paper and slice them into 16 squares.

Sprinkle a pinch of sea salt on top for that perfect sweet-salty finish.