Millionaire Shortbread

No one can resist my Millionaire Shortbread recipe. It features a buttery shortbread base, a gooey caramel middle, and a thick chocolate topping. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine British

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 292kcal

Author Arman Liew

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

US Customary - Metric

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.

Video

Notes

* If not making your own caramel, opt for a thick caramel from a can or jar.

TO STORE: Place the bars on a plate and cover in plastic wrap. Alternatively, you can store them in a sealable container. These shortbread bars will keep fresh in the fridge for 2 weeks.

TO FREEZE: After they have been sliced, wrap them in parchment paper and place them in a ziplock bag. Frozen caramel shortbread bars will keep well for up to 6 months.

Nutrition