Vegan Millionaire Shortbread

Millionaire shortbread are often enjoyed around the holidays. They are basically a gourmet homemade twix bar! For more delicious dessert bars, check out these Chocolate Peanut Butter Bars, Chocolate Chip Cookie Bars and Lemon Bars. When you really want to go all out, gift your friends and family Vegan Millionaire Shortbread. Each bite of the buttery shortbread cookie base, ooey gooey caramel filling, and sea salt-topped chocolate ganache is guaranteed to put a smile on anyone’s face. You could even celebrate the fact that they’re made without any dairy or eggs! These ultra rich cookie bars will quickly become a new holiday favorite because all you need are basic ingredients and a few hours to let them chill and firm up in the fridge. It’s the ultimate indulgent dessert!

Ingredients needed (with substitutions)

All purpose flour – To make the shortbread cookie crust. For gluten free, use a gluten free all purpose flour instead.Vegan butter – A must-have for melt in your mouth shortbread and super smooth vegan caramel.Granulated sugarVegan sweetened condensed milk – You can easily make your own vegan condensed milk at home or use storebought coconut condensed milk instead.Brown sugarLight corn syrup – Try not to skip this or else your caramel sauce may be runny. If you must omit it, it will still work though.Vanilla extractVegan chocolate chips – Enjoy Life, Guittard, and Trader Joe’s brand chocolate chips are all vegan-friendly. If you’re having a hard time finding vegan chocolate chips, you can always use a chopped up dairy free chocolate bar instead.Coconut cream – Or vegan heavy cream or an unsweetened non dairy creamer.Salt

How to make vegan millionaire shortbread

This is simply an overview with photos. The full, printable recipe is in the recipe card below. First, make the shortbread cookie crust by creaming the butter and sugar together in the bowl of an electric mixer. Gradually add the flour and salt, and keep mixing until you end up with a crumbly dough. Transfer the dough to a parchment paper-lined pan and press it into an even layer. Bake until the edges are golden brown. Leave it to cool while you make the caramel. Add the vegan condensed milk, butter, brown sugar, and corn syrup to a saucepan over medium high heat. Keep stirring until the butter melts and everything is combined. Once it boils, reduce the heat and let it simmer. Keep stirring until it has a rich caramel color and begins to pull away from the sides of the pot. Don’t cut this time short or else the caramel won’t set and your bars will be a mess! A properly made caramel will thicken up in the pan, and even more so as it cools. Once it’s ready, take it off the heat and stir in the vanilla. Pour the caramel over the shortbread crust and spread it into an even layer. Place the bars in the fridge to set. Melt the chocolate chips and coconut cream together in 30 second intervals in the microwave. Once it’s completely smooth, spread it over the chilled caramel layer. Sprinkle sea salt on top and let it chill for 30 minutes in the fridge. For perfectly cut millionaire shortbread, run hot water over a sharp chef’s knife. Slice into squares and enjoy!