Home Food & Nutrition Recipes Millionaire Shortbread

Millionaire Shortbread

The holidays are all about decadence!

This vegan millionaire shortbread takes decadence to a whole new level! Picture this: three irresistible layers, each one more luxurious than the last. A layer of shortbread cookie, a creamy caramel filling and a rich chocolate ganache topped with flaked salt makes this an endulgence that will satisfy everyone’s sweet tooth! Whether shared at a holiday gathering or savoured on your own, this dessert is guaranteed to steal the show.

Prep Time – 25 minutes
Cook Time – 40 minutes
Refrigeration Time – 1 hour and 15 minutes
Makes 9 large squares

INGREDIENTS

Shortbread

3/4 cup all-purpose flour
1⁄3 cup light brown sugar, packed
1⁄4 tsp. sea salt
1⁄3 cup salted vegan butter, cold and cubed

Caramel Filling

1 cup canned coconut cream
1⁄2 cup salted vegan butter
1⁄2 cup light brown sugar, packed
1⁄4 cup granulated sugar
1 tsp. vanilla extract
1⁄4 tsp. sea salt

Chocolate Ganache

1 cup semi-sweet chocolate chips or chopped baking chocolate
1⁄3 cup canned coconut cream
3⁄4 tsp. flaked sea salt

DIRECTIONS

1. Preheat the oven to 350° F. Line an 8×8-inch baking pan with parchment paper by crisscrossing two 8-inch wide strips, leaving an overhang to easily lift the finished bars.

2. In a large bowl, mix flour, sugar, and salt by hand. Add cold, cubed butter and pinch it into the dry ingredients until crumbly, with no dry spots. Press the mixture into the pan, then poke with a fork. Bake for 12 minutes, until golden around the edges. Cool completely on a wire rack.

3. For the caramel, combine coconut cream, vegan butter, brown sugar, and granulated sugar in a saucepan over medium heat. Stir until melted and smooth, then attach a candy thermometer and let it heat to 230° F (about 14 minutes). Once at temp, remove from heat and stir in vanilla and sea salt. Let it cool and thicken for 5 minutes— it should be thick yet pourable. Pour over the cooled shortbread and smooth with a spatula. Chill for 15 minutes.

4. Once chilled, make the ganache by placing chocolate chips and coconut cream in a heatproof bowl over simmering water (don’t let the water touch the bowl). Stir until smooth and melted, about 6-7 minutes. Pour over the caramel, spreading evenly to the edges with a spatula. Top with flaked salt, then refrigerate for at least 1 hour before slicing into sweet, decadent pieces!

Nutrition facts per serving
Calories 493; protein 4 g; fat 34 g; carbs 46 g.