Millionaire Shortbread
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My homemade millionaire shortbread features a buttery crust, gooey caramel filling, and a thick layer of chocolate. They make the best no bake caramel dessert.
Everyone raves about this Millionaire shortbread.
If you aren’t familiar with this gorgeous dessert, you are in for a treat. Often referred to as caramel shortbread or millionaire’s slice, Millionaire’s bars are a popular dessert consisting of 3 layers- shortbread, caramel, and chocolate.
It’s one of my family’s favorite desserts ever and ridiculously easy to make. Like my classic caramel slice, it’s easy to customize and perfect to make ahead.
If you love elegant no bake desserts, try my cookie dough bites, edible brownie batter, coconut bars, and strawberry mousse next.
Key Ingredients
Shortbread crust
- Coconut Flour. A naturally raw flour that has a cake-like texture when combined with wet ingredients.
- Coconut Oil. Use refined coconut oil to ensure no coconut flavor.
- Maple Syrup. Helps provide a dash of sweetness and also helps hold the shortbread together.
Caramel filling
- Homemade caramel. I like using my vegan caramel for the caramel filling (similar to Dulce de leche). Of course, any store-bought caramel works. I suggest looking for ‘caramel filling’ which is thicker and sturdier than other kinds. Please do not use caramel syrup or caramel sauce.
Chocolate ganache-
- Chocolate. I like to use semi-sweet chocolate as the filling is plenty sweet, and the subtle darkness balances it out perfectly, but milk chocolate will work.
- Coconut oil. Adding a dash of coconut oil to the chocolate will make it easier to bite into once set.
Find the printable recipe with measurements below.
How to make millionaire shortbread
Step 1- Prepare the shortbread base. In a large mixing bowl, stir the coconut flour, coconut oil, and maple syrup. Transfer to a lined pan and spread out evenly. Place it in the freezer to firm up.
Step 2- Add caramel to the base. Remove the shortbread base and pour the caramel over it. Place back in the freezer.
Step 3- Add the chocolate. Melt your chocolate with coconut oil. Remove the pan from the freezer and add the chocolate mixture on top of it, spreading it out all over the caramel. Place in the fridge to chill and firm up.
Step 4- Slice and enjoy! Remove the chilled Millionaire Shortbread Bars from the fridge and slice them into pieces.
Arman’s recipe tips
- Line the pan. Always line the pan with parchment paper for easy removal and also easy cleanup. It’s my non-negotiable when working with bars and slices.
- Thicken the chocolate. I sometimes want a thicker topping, so I swap out the coconut oil for heavy cream. This will be more like a ganache.
- Chill between layers. Chilling the bars between each layer is super important so there is enough time for it all to firm up.
- Slice with a warm, sharp knife. Using a sharp and warm knife will make it so much easier to cut the millionaire shortbread up. Because there are three layers, it can be a little more cumbersome, but prepping your knife first will make it easy!
Frequently asked questions
My method is as follows: Slightly wet a knife and dry it using a kitchen towel. Slice the bars carefully into three equal pieces. Slice through each piece twice until 9 bars remain, then slice once more.
This recipe is suitable for celiacs with homemade caramel or caramel sauce without any gluten.
If you’d prefer a more crumbly and tender crust, you can bake it in the oven for 15 minutes at 180C/350F. Let it cool completely before adding the caramel layer.
More easy bars and slices
- Peanut butter blondies
- Oatmeal chocolate chip bars
- Raspberry bars
- Banana blondies
- Chocolate chip cheesecake bars
Millionaire Shortbread
Video
Ingredients
- 1 1/3 cups coconut flour
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
Caramel
- 1 cup caramel *
Chocolate
- 1 cup chocolate chopped
- 1 teaspoon coconut oil
Instructions
- Line an 8 x 8-inch square pan with parchment paper.
- In a large mixing bowl, add your coconut flour, melted coconut oil, and maple syrup. Mix until combined. Transfer the batter to the lined pan and spread out evenly. Place in the freezer.
- Prepare your caramel, or choose a thick store-bought caramel sauce in a can. Spread it over the shortbread crust and place it back in the freezer.
- Melt your chocolate with the coconut oil. Once melted, let sit for several minutes before pouring over the top of the caramel layer. Spread out evenly before refrigerating until the chocolate has firmed up.
- Slice into bars and enjoy.
Could I use almond flour instead of coconut flour?
You should be okay to do it for this recipe. You’ll need more, as almond flour isn’t as absorbent as coconut flour. Start with 1 1/2 times the amount and add more if needed.