My decadent vegan caramel millionaire shortbread combines crumbly shortbread with gooey caramel, topped with melted chocolate. It is the perfect bite-sized treat when you need a sugar pick-me-up.
Why I Made This Recipe
As an allergy-friendly baker and busy mom, I’m always on the lookout for treats to impress my family, without compromising on safety. Millionaire shortbread has always been one of my favourite nostalgic desserts – I remember the perfect layers of shortbread, caramel and chocolate from childhood bakery visits, and the gooeyness of that first bite. I wanted to recreate that indulgent experience in a completely vegan, allergy-safe version so families like ours can enjoy this classic treat together.
Why You Should Make this Recipe
Caramel Millionaire Shortbread is such a memorable dessert that’s surprisingly simple to make. It is decadent, satisfying, comforting and rich without being too sweet. Perfect for afternoon tea, your taste buds will instantly be transported back to childhood bakery memories.
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 further elevate this recipe.
Flour: All-purpose flour creates 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, substitute with golden, yellow or even brown sugar. This would taste amazing with a molasses undertone.
Butter: I always use 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 preferred 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 for the middle layer of this recipe.
Chocolate: I am using plant-based chocolate chips, but you can 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 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, 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掳F / 160掳C. You can make this in a countertop toaster oven if your pan fits.
To Make the Shortbread
Add 50 grams (0.25 cups) of white sugar, 100 grams (7 tbsp) of plant-based butter and 150 grams (1.25 cups) of 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 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掳F / 160掳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.
Chocolate Time!
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 the 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 the shortbread from the tin. Place on a cutting board and then cut up into 16 squares.
A slice of Millionaire Shortbread
Look at that gooey caramel oozing out of the shortbread squares! This really is an indulgent treat, and I hope you feel inspired to make 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.
Storage
Store your vegan millionaire shortbread in an airtight container in the fridge for up to 1 week (if you can resist eating it). For the best texture, allow the squares to come to room temperature before serving.
You can also freeze the squares for up to 2 months – just thaw in the fridge overnight.
Serving Suggestions
These squares are perfect with a cup of tea or coffee, as a lunchbox treat, or even as a small dessert after dinner. For a special touch, sprinkle flaked sea salt on top or serve with fresh berries.
Common Questions
For clean squares, make sure the chocolate layer is fully set. Use a sharp knife and wipe it clean between cuts. You can also gently warm the knife under hot water for smoother slicing.
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 for my substitutions.
To elevate 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.聽
Absolutely! You can prepare the shortbread base and caramel in advance, and add the melted chocolate on the day of serving. Once fully set, the bars keep well and are perfect for gifting or serving at parties.
Yes – simply swap the all-purpose flour for your preferred 1-to-1 gluten free blend, such as Bob’s Red Mill. The texture will remain crumbly and buttery, just like the original version.
More Recipes?
Love caramel treats? Try these easy recipes that are perfect for busy families and allergy-friendly kitchens:
- Air Fryer Churro Bites – serve with caramel sauce and melted chocolate for pure indulgence.
- Baked Ring Donuts – serve warm and drizzle with caramel sauce.
- Biscoff Cupcakes – if you adore Lotus biscuits, you will LOVE these!
Final Thoughts
I hope this allergy-safe caramel millionaire shortbread brings back nostalgic memories for you, just like it did for me. It’s one of those treats that feels indulgent yet approachable, perfect for sharing with family and friends. Try making it this weekend, and leave a comment below to share your favourite way to enjoy it!
Happy Baking!
Vegan Caramel Millionaire Shortbread
Equipment
- Bowl
- Fork
Ingredients
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 recipe link)
For the Chocolate Topping
- 270 grams Vegan Chocolate Chips (1.5 cups)
Instructions
Prep
- 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掳F / 160掳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.50 grams White Sugar, 100 grams Plant Based Butter (unsalted), 150 grams All Purpose Flour
- 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.250 ml Caramel Sauce
- 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.270 grams Vegan Chocolate Chips
- 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.
Video
Notes
- Caramel: 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.聽
- Top Tip: I highly recommend setting the layers in the fridge before cutting up the shortbread. This will give you a cleaner cut.聽
- Storage: Store the cut bars in an airtight container in the fridge for up to 1 week (if you can resist eating them sooner!).聽
- Decorate: 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.聽
- US Cups: 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.聽
This Vegan caramel shortbread was so incredible! It tasted expensive and everyone enjoyed it.
I’m so thrilled to read that Paula.
These are so easy to make and absolutely delish! Nobody even realizes that these are vegan! Thanks for sharing!
So happy to hear that Holley!
Hi Not sure what I have done wrong.
I left it in the refrigerator for about 4 hours but the caramel did not set it was still oozing when it was cut up and the chocolate broke up as well. It was very sticky.
Do I need to cook the caramel longer? I did follow your recipe exactly as written. The flavours were delicious we just had to eat it with a bib on!!
Please advise as it鈥檚 delicious Thank you
Oh no! It can definitely be a bit of a messy treat and the caramel will still ooze slightly when cut but I’m glad to read that you still enjoyed it. I wonder if one of your measurements was slightly off for the caramel as it should set up nicely?
Wow! These look totally scrumptious. I can’t wait to bite into this deliciousness. Yum!
You won’t regret it!
This looks really good. I’m tucking the recipe away for a few weeks, until we are being visited by some vegan friends. I can’t wait to surprise them with something they can enjoy.
That sounds perfect. I hope your friends will enjoy it!
This was such a quick and easy treat that does not disappoint! Exactly what I needed to cure my sweet tooth; turned out delicious!
Thanks Sara! So happy that you enjoyed this recipe.
Wow, this looks and sounds incredible. Going to try this for Valentine’s Day!