My decadent vegan caramel millionaire shortbread combines crumbly shortbread with gooey caramel topped with melted chocolate. It is the perfect bitesize treat when you need a sugar pick me up.
Why You Should Make this Recipe
Caramel Millionaire Shortbread is such a memorable dessert that is surprisingly simple to make. It is decadent, satisfying, messy, comforting and rich without being too sweet. Perfect to serve with afternoon tea, your tastebuds will instantly be transported back to childhood memories of familiar flavours.
Don’t want to turn on your oven? I love that this recipe can be baked in a countertop toaster oven. I am using an 8×8 inch baking pan but if it is too big for your toaster oven, use a smaller pan. This will create deeper layers. Yum!
Ingredients and Substitutions
Millionaire shortbread is made with a few basic ingredients: butter, flour and sugar for the base, caramel for the middle layer and melted chocolate for the topping. As such, it is easy to adapt this recipe to suit your dietary requirements. Check out the FAQ section for suggestions to jazz up this recipe.
Flour: we are using all-purpose flour to create the crumbly texture of our shortbread base. If you are gluten free, substitute with a 1-to-1 GF flour replacement. I highly recommend Bob’s Red Mill.
Sugar: white sugar is perfect in shortbread but if you want to elevate the flavours, feel free to substitute with golden, yellow or even brown sugar. This would taste amazing with a molasses undertone.
Butter: I always reach for plant based unsalted butter for my shortbread. This isn’t an overly sweet base so there is no need to add salt. If you are not dairy free or vegan, sub with your prefered dairy butter. I recommend using a block based butter, not one in a tub as the higher water content will affect the consistency of the shortbread.
Caramel: Check out my 3 ingredient, 5-minute caramel sauce recipe for the middle layer of this recipe.
Chocolate: to ensure this is allergy safe, I am using plant based chocolate chips. You could also cut up a bar of chocolate if that is all you have in your pantry. Substitute with your favourite chocolate chips if you are not dairy free.
How to Make Millionaire Shortbread
Did I mention how easy my ooey gooey millionaire shortbread is easy to make? Gather all of the ingredients and equipment needed for this recipe. Having everything on hand saves time once you are ready to bake. If you don’t already have caramel sauce on hand, don’t forget to make my 3 ingredient, 5-minute caramel sauce recipe before you start on the shortbread. Have a question about the recipe? Check out the FAQ section or leave a comment below for us to answer.
Grease an 8×8 inch baking pan and line the base with parchment paper.
Allow for an overhang on the sides to easily remove the shortbread once it is ready to cut.
Preheat your oven to 320°F / 160°C. You can make this in a countertop toaster oven if your pan fits.
To Make the Shortbread
Add 50 grams (0.25 cups) white sugar, 100 grams (7 tbsp) plant based butter and 150 grams (1.25 cups) all purpose flour to a mixing bowl. This shortbread recipe uses the basic 1-2-3 ratio which can be used to make traditional shortbread on its own. I also use it for some of my cookie recipes.
Using a hand mixer, mix together until crumbly. You can also mix this with a wooden spoon or a stand mixer.
Add the shortbread crumble mixture to the lined baking pan.
Evenly spread and push down with a spatula. Make sure that you go right up to the sides and corners.
Prick the shortbread with a fork. This helps it bake more evenly.
Bake in your preheated oven for 25 minutes at 320°F / 160°C. The shortbread will be firm and slightly golden.
To Add the Layers
Let the shortbread cool for 10 minutes then spread the caramel sauce on top. The heat from the shortbread will make it easier to spread the caramel sauce. I am using 250ml (half pint jar) of caramel sauce.
Look at that pour! I just adore this caramel sauce.
Tap the baking pan down on the counter a few times to level the caramel. Allow to set for at least 30 minutes. You can also set it in the fridge if your kitchen is warm.
Melt 270 grams (1.5 cups) of chocolate chips in a microwavable bowl, stirring at 30 second intervals. It should take approx 2 minutes to melt the chocolate depending on the size of bowl that you use.
Pour the chocolate over the caramel layer.
Use the back of the spoon to spread out the chocolate. Don’t worry if some of the caramel moves around while you are doing this. We are going to swirl it to create a ‘sneak peek’ effect.
Gently swirl the chocolate with a fork.
Allow to set completely. The chocolate will probably take at least 30 minutes to set but you can leave it for several hours in the fridge if you’re not in a rush. The longer the better as it will be easier to cut up the shortbread if everything is fully set. Now we can finally see the swirls of caramel.
Using the overhanging parchment paper, carefully lift out the shortbread from the tin. Place on a cutting board and then cut up into 16 squares.
Let’s just take a moment to gaze at that gooey caramel oozing out of the shortbread squares. This really is an indulgent treat and I hope you feel inspired to try making it after reading this post. Leave a comment and let me know what you think of it.
I mean, that swirl is just a thing of beauty!
The real question is how many squares should you eat in one sitting? I’m edging towards 4 being the right answer but who’s counting, lol.
Simply swap out the plant based butter and vegan chocolate for your favourite dairy options. For the caramel sauce, check out my 3 ingredient, 5-minute caramel sauce recipe for my substitutions.
I recommend storing the millionaire shortbread in an airtight container in the fridge for up to 1 week (if you can resist eating it). Remove squares as desired and let them come to room temperature before eating.
To jazz up your bars, allow the chocolate layer to rest for 2 minutes once poured then top with flaked salt, crushed nuts or sprinkles. For an even more indulgent look, add gold leaf or dust with edible glitter.
Vegan Caramel Millionaire Shortbread
For the Shortbread
- 50 grams White Sugar (0.25 cups)
- 100 grams Plant Based Butter (unsalted) (7 tbsp)
- 150 grams All Purpose Flour (1.25 cups)
For the Caramel
- 250 ml Caramel Sauce (see note)
For the Chocolate Topping
- 270 grams Vegan Chocolate Chips (1.5 cups)
- Gather all of the ingredients and equipment needed for this recipe. Having everything on hand saves time once you are ready to bake.
- Grease an 8×8 inch baking pan and line the base with parchment paper. Allow for an overhang on the sides to easily remove the shortbread once it is ready to cut.
- Preheat your oven to 320°F / 160°C. You can make this in a countertop toaster oven if your pan fits.
To Make the Shortbread
- Add 50 grams (0.25 cups) white sugar, 100 grams (7 tbsp) plant based butter and 150 grams (1.25) all purpose flour to a mixing bowl. Mix together until crumbly.
- Evenly spread the shortbread mix into the lined baking pan and push down with a spatula. Prick with a fork then bake in the oven for 25 minutes. The shortbread will be slightly golden.
To Add the Layers
- Let the shortbread cool for 10 minutes then spread 250 ml of caramel sauce on top with a spatula. Tap the baking pan down on the counter a few times to level the caramel. Allow to set for at least 30 minutes. You can pop it in the fridge to set for longer if it is warm in your kitchen.
- Melt 270 grams (1.5 cups) of chocolate chips in a microwavable bowl, stirring at 30 second intervals. It should take approx 2 minutes to melt the chocolate depending on the size of bowl that you use.
- Pour the chocolate over the caramel layer and then gently swirl with a fork.
- Allow to set completly then cut up in to 16 pieces.
- I am using my 3 ingredient caramel sauce in this recipe. It takes just 5 minutes to make but I do advise making it in advance of this recipe.
- I highly recommend setting the layers in the fridge before cutting up the shortbread. This will give you a cleaner cut.
- Store the cut bars in an airtight container in the fridge for up to 1 week (if you can resist eating them sooner!).
- To jazz up your bars, allow the chocolate layer to rest for 2 minutes once poured then top with flaked salt, crushed nuts or sprinkles. For an even more indulgent look, add gold leaf or dust with edible glitter.
- I always weigh my ingredients rather than use cup measurements. This ensures accuracy for every recipe and perfect results every time. For convenience for those who prefer using cup measurements, I have converted this recipe myself. Please note that if you use the 2x or 3x ingredient feature in this recipe card, it will not increase the cup measurements. Please calculate those manually.