This recipe takes traditional Millionaire’s Shortbread to a new level all can enjoy, offering a rich, buttery gluten-free shortbread base, smooth vegan coconut caramel, and a decadent dairy-free chocolate layer. Gluten Free Millionaire Shortbread is a modern twist on an iconic dessert that’s sure to impress.
The origins of Millionaire Bars are traced to Scotland, where the shortbread base likely sparked many delicious recipe ideas like this one. Traditionally made of 3 layers — shortbread, caramel, and a rich chocolate topping — this plant-based version embraces every layer, but makes it vegan and dairy-free as well as gluten-free, of course.
Using vegan coconut caramels, vegan whipping cream, and soft, grit-free gfJules Gluten-Free Flour, you can proudly serve this decadent treat knowing most anyone can and will enjoy indulging without any compromise on flavor.
And speaking of serving this Gluten Free Millionaire Shortbread, while it would be the perfect dessert for a fancy tea, holiday celebration, or a super special party, whip up a tray of these bars anytime you’d like to indulge in a luxurious dessert so special it feels “extravagant” — fit for a millionaire, even!
How to Make Gluten Free Millionaire Shortbread
To make this Gluten Free Millionaire Shortbread, be sure to allow enough time for prepare each layer and let it set before moving on to the next layer.
The gluten fee shortbread needs to bake for 16-18 minutes, then cool and chill for a total of 45 minutes. The caramel, once made, is layered on top and then chills for at least an hour. Finally, the melted chocolate layer is spread on top and the entire pan then chills another 2 hours in the refrigerator before slicing and serving.
The recipe is not difficult or complicated, but each step must be taken in turn, and chilling time is crucial.
These bars prove that you don’t need dairy or gluten to create an irresistible, melt-in-your-mouth dessert. Enjoy!
Gluten Free Millionaire Shortbread Recipe
Gluten Free Millionaire Shortbread
Traditionally made of 3 layers -- shortbread, caramel, and a rich chocolate topping -- this plant-based version embraces every layer, but makes it vegan and dairy-free as well as gluten-free.
Ingredients
- 1 ½ cups (202 grams) gfJules All-Purpose Gluten Free Flour
- ¼ teaspoon salt
- 1/3 cup granulated sugar
- 8 Tablespoons butter or non-dairy alternative (like Miyoko’s plant milk butter), softened
- 3 x 3.5 oz. bags caramels (Cocomels vegan caramels)
- ¼ cup heavy cream or non-dairy alternative (like Silk dairy-free whipping cream)
- 1 cup chocolate chips (like Enjoy Life or Pascha vegan chips)
- 1 Tablespoon coconut oil (refined or unrefined)
Instructions
Preheat the oven to 375°F. Line an 8x8” baking pan with parchment paper.
Gluten Free Shortbread Layer
Place the gfJules Flour, salt, and sugar in the bowl of a food processor. Pulse until combined, 1-2 pulses.
Add the soft butter in 1 tablespoon size chunks. Pulse just until the dough comes together into a ball.
Transfer the dough to the prepared baking pan and press the dough evenly into the bottom of the pan.
Bake for 16-18 minutes. The center should be set and the edges may be very lightly browned. Let the pan cool for 15 minutes, then transfer it to the fridge or freezer to chill for 30 minutes.
Caramel Layer
While the shortbread is chilling, prepare the caramel layer.
Place caramels in a large saucepan with the whipping cream and heat over medium/low heat, stirring constantly. Continue to stir until the caramels are melted and a thick caramel sauce has formed, about 10 minutes.
Pour the caramel sauce over the chilled shortbread. Gently shake the pan to evenly spread out the caramel. Place the pan back in the fridge to chill for at least 1 hour.
Once the caramel layer has chilled, start making the chocolate layer.
Chocolate Layer
Melt the chocolate chips and coconut oil in a bowl in the microwave (20 second intervals) or over a double broiler.
Pour the melted chocolate over the caramel layer. Spread the chocolate into an even layer.
Return the pan to the refrigerator chill for at least 2 hours.
Once set, slice into 12 bars. If needed to further harden the caramel layer, place the bars in the freezer for 30 minutes before serving. *
Notes
* the vegan caramel layer is softer than traditional caramel, so keep the bars refrigerated until serving for best results, particularly during warmer months.
Feel free to make this recipe with dairy-based products instead, if you prefer. It will be equally delicious.
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