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Finished millionaire shortbread bars in a stack to see layers.

Vegan Millionaire's Shortbread


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4.7 from 3 reviews

  • Author: Lexi
  • Total Time: 2 hours 30 minutes
  • Yield: 18 servings 1x
  • Diet: Vegan

Description

With three layers (each one better than the next), this Vegan Millionaire's Shortbread (aka vegan caramel slice) is a decadent and insanely delicious dessert. Buttery shortbread, luscious caramel, and rich chocolate are the perfect trifecta! 


Ingredients

Units Scale

Shortbread:

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup (8oz, or 2 sticks) + 2 tablespoons vegan butter (cold, diced into 1/2" pieces)
  • 1 teaspoon vanilla extract

Caramel:

  • 2 11.25 ounce cans vegan condensed milk (we use this)
  • 1/2 cup vegan butter (we use this)
  • 2/3 cup brown sugar
  • 1 1/2-2 teaspoons vanilla extract

Chocolate: 

  • 10 ounces semisweet chocolate
  • 2 tablespoons coconut oil
  • Optional: 2 ounces vegan white chocolate

Instructions

  1. Preheat the oven to 300˚F / 150˚C. Line a 9x13-inch pan with parchment paper and set aside.
  2. Shortbread: Add flour, sugar, cornstarch and salt to a large mixing bowl and whisk well. Add in butter and vanilla and use your hands to incorporate into the flour mixture until the dough starts to come together. It's okay if there are still some larger flakes of butter in the dough – you don't want to overwork it. (See photos above in blog post to see what it should look like.)
  3. Transfer dough to the parchment-lined pan and press into an even layer. Use a fork to poke a few holes in the shortbread. Bake for 32-35 minutes. The cookies will still look pale, but they are done. Remove from oven and let cool slightly.
  4. Caramel: While the shortbread is baking, add the condensed milk, butter and brown sugar to a medium saucepan over medium heat. Stir until melted.
  5. Attach a candy thermometer to the side of the pan, then slowly heat the caramel mixture to 240˚-245˚F (soft ball stage), whisking occasionally to prevent burning. It can take up to 20 minutes to reach the temperature, so be patient. 
  6. Once it reaches the correct temperature, remove from heat and whisk in vanilla extract. Let cool for a few minutes, then pour the caramel over the shortbread into an even layer.
  7. Let cool to the the touch at room temperature, then transfer to the refrigerator. After 30 minutes in the refrigerator, the caramel should be set. 
  8. Chocolate: add chocolate and coconut oil to a heat safe bowl. Microwave in 30 second intervals, stirring well between each interval, until fully melted. 
  9. Pour over the caramel layer, using a spatula to spread into an even layer. 
  10. Optional: to create the feathered pattern, melt 2-3 ounces of vegan white chocolate and transfer to a piping bag. Pipe horizontal lines across the chocolate, then drag a toothpick in vertical lines (perpendicular to the piped lines) to create the pattern. You must do this right away after adding the chocolate layer, otherwise it will set. 
  11. Return to refrigerator until chocolate is set (about 30 minutes), then slice and serve. 

Notes

Make sure the caramel is set before adding the chocolate: The caramel needs about an hour total of chilling for it to set. If you add the chocolate before it's fully set, the two layers might mix and you won't get those beautiful, distinct layers. 

Storage: We recommend storing leftovers in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving. You can also store these in the freezer for up to 6 months. Let them thaw to room temperature before serving. 

Don't overwork or over-bake the shortbread: For buttery, soft shortbread that doesn't dry out or get tough in the oven, it's important to follow two rules. One: don't overwork the dough. This is why we use our hands instead of using a mixture. It's totally fine to have some big pieces of butter in the dough, so don't feel like you have to work it into a perfect ball. The dough will be pretty crumbly. Two: don't over-bake the dough. It bakes at a low temperature for just about 30 minutes, and even though it may not look totally done, it is! Remove from the oven and trust the process. 

Flour: We used regular all purpose flour in the shortbread layer. If you are gluten free, you can use a 1:1 gluten free all purpose flour substitute. It may be a bit more crumbly, but it should still work.

  • Prep Time: 20 minutes
  • Set time: 90 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 390
  • Sugar: 33 g
  • Sodium: 192.4 mg
  • Fat: 22.4 g
  • Carbohydrates: 45.8 g
  • Fiber: 1.3 g
  • Protein: 4.3 g