Millionaire Shortbread Bars

These Millionaire shortbread bars are layered with gluten free shortbread, caramel topping, and dark chocolate! They’re buttery, soft, and so easy to make although it does require some divided steps with resting time in between, but the patience required is so worth it because they TRULY are so rich and delicious! The recipe can be modified to be dairy-free and vegan. In fact, as a vegan, I prefer them vegan 😉

YIELD:           ~16 Bars

PREP TIME: 10 minutes/divided

COOK TIME: 18 – 20 minutes/divided

RESTING TIME: 60 minutes/divided

INGREDIENTS

Cookie base 

• 1 ¼ cups Metta flour
• ½ cup butter or oil for vegan option (I prefer coconut oil, but in a solid fat form, not a liquid oil)
• ⅓ cup sugar (or coconut sugar)
• 1 tsp baking powder
• ¼ tsp salt

Caramel Topping

• 6 Tbsp or ⅓ cup unsalted butter (vegan option, sub non-dairy butter like Earth Balance)
• 2 Tbsp cup maple syrup
• 1 ¼ cup packed brown sugar (or coconut sugar)
• 6 oz or ¾ cup sweetened condensed milk (vegan option, sub condensed coconut milk)
• 1 tsp vanilla extract

Chocolate Topping

• 4 – 5 Tbsp unsalted butter (vegan option, sub non-dairy butter like Earth Balance)*
• OR ¼ cup full-fat heavy whipping cream (vegan option, full-fat coconut milk)*
• 1 ¼ cup dark chocolate chips (or use dairy-free chocolate chips)
• Flaky sea salt to sprinkle on top (optional)

* Either of them work great depends on your preference.

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line 8×8 inch square baking pan with parchment paper so that the paper hangs over the edges to easily lift the paper out of the pan when the bars are done.
2. For the Cookie Base, mix in all the ingredients in a bowl. Initially the dough may seem sandy, but don’t fret! The dough takes a while to form. It takes about two or three minutes of mixing before the dough forms.
3. Using your hands or spatula, press the remaining dough into an even layer in the prepared baking pan. I recommend poking holes every 1-2 inches apart so the caramel layer sticks to the cookie layer.
4. Bake for 18 – 20 minutes or until lightly golden brown on the edges. Do the toothpick test in the center to check that it is set. Then, let it sit out to cool for at least 30 minutes while you prepare the caramel.
5. For Caramel Topping, you have two options: cook on the stovetop or in the microwave. If you’ve never made caramel, I recommend the microwave option. It is much easier and forgiving. 
   1.  Stovetop Method – in a saucepan, add the butter, condensed milk, sugar and maple syrup. Over medium low-to-medium heat, melt down the ingredients and stir to combine. Keep stirring even after it starts to bubble for about 4-5 minutes. Remove from the heat for about 2-3 minutes until it stops bubbling. Then again place over medium low-to-medium heat and cook for another 4-5 minutes continuing to stir while it’s bubbling. Ideally, cook the mixture to a temperature of 235 F, but don’t worry if you don’t have way to gauge the right temperature gauge. The best way to tell that it’s reached the caramel stage of a soft ball stage is by dropping a little into a bowl of cold water and see if you can press into a soft ball. Also, it should have darkened slightly and you should be able to see once you’ve removed it from the heat and the bubbles have settled.
   2. Microwave Method – place all of the caramel ingredients in a large microwave-safe bowl. My microwave is 1800 watts so you may have to adjust according to the strength of your microwave. Cook on high power for 1 minute until the oil or butter is melted. Remove from the microwave and mix to combine. Return the bowl to the microwave and cook for 3 minutes. Remove from the microwave and stir. Return the bowl to the microwave and cook again until the mixture has begun to darken and has either reached about 235 F using an instant-read thermometer or can be pressed into a soft ball when dropped in a bowl of cold water. It took me an additional 2 minutes for the nice soft caramel ball to form upon doing the cold water test. For more information on how to cook caramel I suggest you go to https://glutenfreeonashoestring.com/caramel-shortbread/
6. Last step is to stir in the vanilla after removing it from the stovetop or microwave. Let it cool for a few minutes.
7. Pour it over the cooled shortbread. You may have to bang the pan flat on the counter to break any large air bubbles and allow to set at room temperature for about 30 minutes or place it in the refrigerator for 20 minutes. I again recommend poking holes every 1-2 inches apart so the next chocolate layer sticks to the caramel layer.
8. For Chocolate Topping, melt the vegan butter or oil in a saucepan over low-to-medium heat, then add the whipping cream or coconut milk, and chocolate chips. Make sure to stir while it is melting. Remove from heat as soon as it is done melting. It’ll take about 5 minutes. Let it cool for about 5 minutes.
9. Pour it over the caramel and spread evenly. Sprinkle some flaky sea salt and place the pan in the fridge for 30 minutes to set.
10.  Cut in squares and enjoy!

 Adopted and modified from Jenna Barnard of https://butternutbakeryblog.com/sunbutter-millionaire-shortbread-bars/ AND https://glutenfreeonashoestring.com/caramel-shortbread/

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com