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5 from 1 vote

Vegan Millionaire Shortbread Bars

Vegan millionaire shortbread bars are a dairy-free and egg-free version of the classic millionaire bars, an easy vegan dessert bar made gluten-free. Three decadent layers of buttery shortbread, chewy sweet caramel and bittersweet chocolate topped with flaky salt.
Prep Time30 minutes
Cook Time10 minutes
chill time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: caramel slice, caramel square, easy vegan recipes, millionaire bars gluten free, millionaire's shortbread, shortbread bars, vegan millionaire shortbread
Servings: 20 bars
Calories: 211kcal
Author: Ciarra Siller

Equipment

  • hand mixer
  • heavy bottom pot
  • microwave safe bowl

Ingredients

crust layer

  • ½ cup vegan butter room temperature
  • cup organic cane sugar
  • 1 cup all purpose gluten-free baking flour or 1:1

caramel layer

  • ½ cup vegan butter
  • 11oz can coconut sweetened condensed milk
  • ¼ cup organic brown sugar light or dark
  • 2 tbsp corn starch

chocolate layer

  • 1 cup chopped vegan chocolate or chocolate chips
  • 1 tbsp coconut oil
  • flaky sea salt for topping

Instructions

to make the crust

  • Preheat the oven to 350 F° and prepare a 8x8 inch pan with parchment paper for easy removal.
  • Place the butter and organic cane sugar into a mixing bowl and use a hand held mixer to cream until smooth. Add in the flour and mix until crumbles form.
  • Press the crumbles into the bottom of the pan and use a measuring cup to pack it down tightly. *Note* if the crust is sticking to the measuring cup, place a peice of wax paper or parchment paper between it.
  • Use a fork to poke holes for air to escape. Bake the crust for 10-12 minutes and golden brown. Remove and let cool.

to make the caramel

  • Place the caramel ingredients into a heavy medium sized pot over medium-high heat and stir to combine. Stir frequently and using a candy thermometer, cook until the temperature reaches 260 F° or "hard ball" stage. This process takes about 12-15 mintues.
  • Immediately pour the caramel over the crust as it hardens quickly. Cover and chill in the refrigerator while you prepare the chocolate.
  • Place the chocolate and coconut oil into a heat proof bowl or I like to use a glass measure cup. Cook in the microwave on high until melted. Stop and stir every 20 seconds to ensure you don't burn the chocolate. Pour the chocolate over the caramel and spread it out in an even layer. Return to the refrigerator to chill until chocolate is solid, about 15 minutes.
  • Remove from the refirgerator and let the bars sit at room temperature for one hour. Remove the bars from the pan and place on a cutting board. Use a sharp knife to cut the bars into 20 evenly slized peices. Top with flaky sea salt.

Notes

See post on how to easily slice bars and how to best store them.
Nutrition facts are approximated and will vary depending on brands.
Product links 
Candy Thermometer
Hand Mixer
Glass Measuring Cup
Coconut Condensed Milk