Vegan Caramel Millionaire Shortbread
My decadent 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.
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 8x8 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.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.
- Top Tip: I highly recommend setting the layers in the fridge before cutting up the shortbread. This will give you a cleaner cut.
- Storage: Store the cut bars in an airtight container in the fridge for up to 1 week (if you can resist eating them sooner!).
- 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.
- 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.
Tried this recipe? Let us know!I'd love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
