Gluten Free Millionaire Shortbread is made with layers of crisp shortbread crust, smooth caramel, and chocolate ganache for an irresistable dessert.
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I never knew what the fuss was about Millionaire Shortbread until I tried it for myself.
All I can say is WOW. While shortbread itself is great, and I love a good shortbread crust in other desserts but nothing can rival this combination.
I made these fabulous bars with King Arthur Gluten-Free Measure for Measure Flour in the shortbread crust – it’s been my go-to flour blend lately because it saves me a little time when I don’t have to mix up my own blend. And I don’t know about you, but right now, I can use all of the extra time I can get!
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
What You Need To Know About This Millionaire Shortbread Recipe
Shortbread, traditionally, has a crumbly texture. When prepared as a shortbread cookie, it works wonderfully.
But as the base of a bar cookie, you want the shortbread to be a bit more sturdy. To achieve that in this recipe, an egg yolk is added to the shortbread dough as a binder.
However, if you need to follow an egg-free diet, the egg yolk can be left out.
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Millionaire Shortbread Bar Ingredients
- King Arthur Gluten-Free Measure for Measure Flour
- Unsalted Butter
- Powdered Sugar
- Fine Sea Salt
- Egg Yolk (optional)
- Sweetened Condensed Milk
- Corn Syrup
- Pure Vanilla Extract
- Light Brown Sugar
- Chocolate Chips
- Heavy Cream
Equipment Needed to Make Millionaire Shortbread Bars
- Stand Mixer or Hand Mixer
- Basic Baking Tools – mixing spoon, measuring cups, measuring spoons, silicone spatula, small offset spatula
- Medium Saucepan
- Instant Read Candy Thermometer
- Heat Proof Bowl
- Parchment Paper
- 9×9 Square Baking Pan
How to Make Millionaire Shortbread
Step 1. Preheat oven to 350 degrees. Spray a 9×9 square baking pan with non-stick spray and line with parchment paper, leaving an overhang to use as a sling to pull the bars out of the pan.
Step 2. Add the unsalted butter, the powdered sugar, and teaspoon fine sea salt to the bowl of a stand mixer fitted with the paddle attachment. Beat until the butter is smooth and creamy, scraping down the bowl as needed.
Step 3. Add the gluten free flour and mix until completely incorporated. Transfer the shortbread dough to the prepared pan and press evenly into the pan.
Step 4. Bake the crust for about 20 minutes, or until the edges start to turn golden.
Step 5. While the crust bakes, prepare the caramel. Add all the caramel ingredients to a medium saucepan. Heat over medium heat and whisk constantly.
Step 6. Cook the caramel, still whisking constantly, until it reaches 225 degrees F. As soon as it reaches 225F, pour directly onto the baked shortbread crust. Cool the caramel to room temperature before making the ganache.
Step 7. To make the chocolate ganache, add the chocolate chips, heavy cream, and 2 tablespoons butter to a medium microwave-safe bowl. Heat in the microwave at 50% power for 1 minute. Stir well to combine. Continue to heat at 50% power for 20 second intervals, stirring after each time, until the chocolate is completely melted.
Step 8. Pour the ganache over the cooled caramel layer and refrigerate for at least 1 hour before slicing and serving.
Tips for Making Gluten Free Millionaire Shortbread
- Measure your dry ingredients carefully. You don’t want to over-measure your flour. Use the Spoon + Sweep method.
- Whisk the caramel constantly as it reaches close to 225 degrees and quickly pour it directly onto the shortbread crust as soon as it reaches 225 degrees. If you stop whisking, the caramel will start to burn on the bottom of the pan.
- Score the chocolate 20 minutes after the chocolate has set in the fridge. It will help prevent the chocolate from cracking when you slice the bars.
- I find these caramel shortbread bars to be fairly rich and cutting them into 32 pieces is the perfect serving size (for me!). Feel free to cut these as large or as small as you like!
Other Gluten Free Bar Cookie Recipes To Try
- Gluten Free Lemon Bars
- Magic Cookie Bars
- Gluten Free Blondies
- Nanaimo Bars
- Frosted Sugar Cookie Bars
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Gluten Free Millionaire Shortbread
Gluten Free Millionaire Shortbread is made with layers of crisp shortbread crust, smooth caramel, and chocolate ganache.
Ingredients
For the Crust
- 2 cups King Arthur Gluten Free Measure for Measure Flour
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon fine sea salt
For the Caramel
- 1 14 oz. can sweetened condensed milk
- 8 tablespoons butter, cubed and room temperature
- 1/4 cup corn syrup (see notes)
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 cup light brown sugar, packed
For the Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 350 degrees. Spray a 9x9 square baking pan with non-stick spray and line with parchment paper, leaving an overhang to use as a sling to pull the bars out of the pan.
- Add 1 cup unsalted butter, the powdered sugar, and 1/2 teaspoon fine sea salt to the bowl of a stand mixer fitted with the paddle attachment. Beat until the butter is smooth and creamy, scraping down the bowl as needed.
- Add the gluten free flour and mix until completely incorporated. Transfer the shortbread dough to the prepared pan and press evenly into the pan.
- Bake the crust for about 20 minutes, or until the edges start to turn golden.
- While the crust bakes, prepare the caramel. Add the sweetened condensed milk, 1/2 cup (8 tablespoons) cubed butter, corn syrup, 1/2 teaspoon fine sea salt, vanilla extract, and light brown sugar to a medium saucepan. Heat over medium heat and whisk constantly.
- Cook the caramel, still whisking constantly, until it reaches 225 degrees F. As soon as it reaches 225F, pour directly onto the baked shortbread crust. Cool the caramel to room temperature before making the ganache.
- To make the ganache, add the chocolate chips, heavy cream, and 2 tablespoons butter to a medium microwave-safe bowl. Heat in the microwave at 50% power for 1 minute. Stir well to combine. Continue to heat at 50% power for 20 second intervals, stirring after each time, until the chocolate is completely melted.
- Pour the ganache over the cooled caramel layer and refrigerate for at least 1 hour before slicing and serving.
Notes
- Read the post for helpfult tips on making these bars.
- Prep time and cook time does not include chilling time.
- Light corn syrup, dark corn syrup, or golden syrup can be used. Darker corn syrup will yield a darker caramel.
- Serve Millionaire Shortbread cold or at room temperature. Personally, I enjoy these chilled!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds -
Parchment Baking Paper -
USA Pan Bakeware Square Cake Pan, 9 inch -
Habor Instant Read Thermometer Digital Cooking Thermometer, Candy Thermometer with Super Long Probe -
Le Creuset Signature Cast Iron Saucepan, 1-3/4-Quart, White -
Cooling Rack
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Original article: Gluten Free Millionaire Shortbread
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