Millionaire’s Shortbread Bars

millionaire's bars

I remember these bars fondly from my pre-vegan days. The buttery layer of shortbread. The gooey layer of caramel that squishes everywhere when you bite down on the crackling chocolate top. The pure joy when that happens. The licking of the fingers afterwards. Pure bliss.

So naturally I wanted these again. And naturally, me being me, I wanted them to be a little bit healthier so that I can enjoy them on the daily. So there we go. And I’m very happy to report that they are just as satisfying, indulgent, decadent, and blissful as the ones from my memories.

Don’t be put off by the amount of steps in this recipe. It’s a little more than my usual recipes, but it’s worth it and truly is not very labour intensive. It just takes a little more time as you have to wait for each layer to cool and set before adding the next one!

Millionaire’s Shortbread Bars

These bad boys are SO delicious and SO easy to make! Prepare to get addicted. Bonus: they
are gluten-free and refined sugar-free!
Prep Time45 mins
Cook Time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: bars, caramel, chocolate, cookie, shortbread

Ingredients

Shortbread Layer

  • 1 cup coconut flour
  • 1 cup almond flour
  • 2/3 cup melted coconut oil
  • 4 tbsp maple syrup

Caramel Layer

  • 1 cup smooth almond butter
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 2 pinches fine salt

Chocolate Layer

  • 1/2 cup raw cacao powder
  • 1/2 cup melted coconut oil
  • 2 tbsp maple syrup
  • flaked sea salt to sprinkle over top – I like to use Maldon

* or just use 100g dark chocolate 70%+, melted

    Instructions

    Shortbread Layer

    • Pre-heat the oven to 180C.
    • Mix together all the shortbread ingredients in a large bowl.
    • Line a cake tin with baking paper (mine was 23cm x 23cm).
    • Press the shortbread mixture evenly into the bottom of the lined tin.
    • Bake for 10 – 12 minutes until just starting to go golden on the top.

    Caramel Layer

    • While the shortbread bakes, combine all the caramel ingredients into a small saucepan on low-medium heat.
    • Keep stirring until everything has melted and combined and you can really smell the caramel. It shouldn’t boil, the heat is just to get all the ingredients nicely mixed and warmed. It shouldn’t take longer than 2 minutes!
    • Set aside to cool completely.
    • Once the shortbread and the caramel have cooled, pour the caramel onto the shortbread, spread evenly, and place in the freezer until the caramel has firmed up.

    Chocolate Layer

    • If making your own chocolate, mix all the ingredients together until it's smooth and lumpfree.
    • If using a dark chocolate bar, simply melt the bar in the microwave or on a double boiler.
    • Once the caramel has firmed on top of the shortbread, pour the chocolate onto the caramel and spread evenly.
    • Sprinkle a generous amount of salt flakes on top (it makes such a difference to the taste!).
    • Allow to set in the fridge or freezer until firm.
    • Slice into thin fingers/bars. TIP: run your knife under hot water to heat up the metal before slicing. This will prevent the chocolate layer from cracking!

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