Gluten Free Vegan Millionaire's Shortbread

Total time2 hr 55 min

Prep time25 min

Cook time30 min

Gluten Free Vegan Millionaire's Shortbread

Layered, chilled, and sliced into clean bars, this treat stacks a buttery-crisp base with a deep amber caramel and a glossy chocolate cap finished with a sprinkle of flaky sea salt. The caramel gets its richness from full-fat coconut milk, brown sugar, and maple syrup, cooked slow and low until it turns thick and pourable, while the top layer melts down into a smooth, snappable shell. Every component is built from scratch in your own kitchen, from pressing the base into the pan to warming your knife for neat, straight cuts through all three layers. It's a rich, do-ahead dessert that chills into sturdy, portable bars perfect for slicing and sharing. This one is a great fit for a gluten free spread, no fuss, no compromise on that classic buttery-caramel-chocolate combo.

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Ingredients

16 servings

For the shortbread

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup powdered sugar
¼ tsp fine salt
½ cup vegan butter, cold and cubed

For the caramel

1 can (13.5 oz) full-fat coconut milk
½ cup packed light brown sugar
3 tbsp vegan butter
2 tbsp maple syrup
¼ tsp fine salt
1 tsp vanilla extract

For the chocolate layer

7 oz vegan chocolate, finely chopped
1 tbsp coconut oil

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the flour, powdered sugar, and salt. Add the cold cubed vegan butter and mix on low speed until the mixture resembles coarse, damp sand and just begins to clump together when pressed, about 2–3 minutes.

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