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.
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Servings: 12
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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.