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    Home > Recipes > Brownies and Bars > Vegan Millionaire Shortbread

    Vegan Millionaire Shortbread

    Published on June 26, 2021. Last updated on September 16, 2022. By Gabby. 4 Comments

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    Jump to Recipe

    This vegan millionaire shortbread starts with a buttery, soft shortbread layer, then a layer of gooey vegan caramel, then it's topped with a creamy 2 ingredient vegan chocolate ganache! They are easy to make, and I've included two different vegan caramel options and a no bake option!

    a stack of vegan millionaire shortbread with one with a bite out of it

    I have been testing these vegan millionaires shortbread bars for MONTHS. I almost gave up but I'm so glad I didn't because these bars are so worth it!

    They are buttery, rich and decadent from the gooey caramel, and topped with a rich chocolate ganache. I've provided 2 options for caramel (one is nut free and made on the stove, and the other is coconut free and comes together in less than a minute in one bowl).

    a vegan millionaire shortbread bar on it's side showing the layers surrounded by other millionaire bars

    Why These Vegan Millionaire Shortbread Bars Work

    • These bars are easy to make and even though there are 3 layers, they come together quicker than you'd think!
    • This recipe requires only simple, easy to find ingredients so anyone can make it.
    • For the caramel layer, I've provided 2 versions - one nut free and made on the stovetop with coconut milk, and another that requires no heat and is made with peanut butter.
    • Technically, if you heat treat your flour and don't bake the cookie, these can also be made as no bake millionaires shortbread bars since there are no eggs in the shortbread. I personally love cookie dough (of course), so I love making the no bake version of these bars.

    Ingredients Needed

    • Butter: You can use any kind of vegan butter, or if you don't follow a vegan diet you can even use regular butter.
    • Chocolate Chips: I prefer to use semisweet chocolate chips since it balances out the sweetness of the caramel, but you use any kind of vegan chocolate you'd like. You can also use vegan baking chocolate instead of chocolate chips.
    • Nut butter: If making the no-cook vegan caramel, you can use any type of smooth nut butter that you'd like (natural works fine too). I personally like to make it with regular Kraft smooth/creamy peanut butter.
    • Maple syrup: The nut butter caramel requires maple syrup, but you can substitute with agave syrup as well.
    • Full fat coconut cream for the caramel: Canned coconut cream is required for the second version of caramel, made on the stove. You can also use the thick white cream from canned coconut milk.
    • Full fat coconut cream for the ganache: The ganache will be creamiest with full fat coconut cream, but you can use other non dairy milks if that's all you have. The chocolate will crack a little more when using other types of vegan milk.
    ingredients in bowls to make vegan millionaire shortbread with text overlay labels

    Step By Step Instructions

    STEP ONE: Preheat the oven to 350° F and line an 8x8 baking sheet with parchment paper, leaving some hanging over all 4 sides so that you can easily remove the bars from the pan.

    STEP TWO: Prepare the shortbread crust by beating powdered sugar and softened butter in a bowl. Mix in the flour and salt until combined, then press the shortbread layer firmly into an even layer covering the bottom of the pan. Bake for 9-13 minutes or until edges are slightly golden.

    STEP THREE: Allow the shortbread to cool for a few minutes, then place it in the fridge while you prepare the caramel layer. If using the nut butter method (option 1), stir peanut butter, maple syrup, vanilla, and melted coconut oil together in a bowl until smooth.

    To make nut free caramel (option 2), add coconut cream and brown sugar to a pan and bring to a boil over medium high heat, stirring constantly. When it boils, turn the heat down to medium low and let the caramel simmer for 7-10 minutes (photos are further down in the post under Vegan Caramel Option 2).

    STEP FOUR: Pour the caramel over the shortbread, spreading it evenly over the cookie layer. Place in the freezer for at least 10-15 minutes, or until set.

    STEP FIVE: Add chocolate chips and coconut cream/milk to a pan over medium heat and stir until melted and smooth. Pour the chocolate layer over top of the caramel and put the bars back in the freezer.

    instructions showing step by step how to make vegan millionaire shortbread
    instructions showing step by step how to make vegan millionaire shortbread

    Vegan Caramel: Two Ways

    I tested this vegan caramel COUNTLESS times, and in the end I had two delicious options that I just couldn't choose between, so I'm giving you both!

    Option 1: Nut butter Base

    This caramel is the easier of the two options, because all you'll have to do is throw all the ingredients into a bowl, mix it up, and it's ready! This version does have a nut flavor, especially if you use peanut butter. If I'm being honest, this is my favorite of the two caramels because I love peanut butter and I just love the slight peanut butter taste it gives the millionaire bars!

    (Photos of the nut butter caramel are in the collage above under Step by Step Instructions)

    Option 2: Coconut Cream Base (Nut Free)

    This caramel is made using brown sugar and coconut cream. It takes about 10 minutes on the stove and is gooey like a traditional caramel! It does have a bit of a coconut flavor though, so if you don't like coconut you'll probably want to go for the first version!

    • vegan caramel bubbling and foaming in a pan
      coconut cream and brown sugar boiling and foamy
    • vegan caramel bubbling in a pan
      vegan caramel when it's ready
    • vegan caramel poured over shortbread
      vegan caramel poured over shortbread

    FAQs and Expert Tips

    Can I make these millionaire shortbreads vegan and gluten free?

    This recipe hasn't been tested with gluten free flour so I can't say for sure how it will turn out, but if you want to try it I would suggest using gluten free 1-1 baking flour.

    Can I make this a no bake millionaire bar?

    Yes! I LOVE making these as no bake bars! They do crumble a bit more when you cut into them, but they are so delicious.

    I recommend heat treating your flour before making them (this kills potentially harmful bacteria that can grow on the flour). To heat treat your flour, microwave more than the recipe calls for (around ¼ cup- ⅓ cup more) it in a bowl or pour it on a baking tray and baking at 350°F for 5 minutes. Let the flour cool, then make the shortbread as instructed, press the dough into the pan and place it in the freezer for 10-15 minutes before topping with caramel.

    Why are my bars crumbly?

    These bars are, by nature, a bit crumbly when you cut into them, but they shouldn't fall apart. If they are falling apart completely, the shortbread was likely overcooked or the flour was over-measured.

    Can I make these bars in a 9x13 pan?

    Yes! This recipe, when doubled, will fit perfectly in a 9x13 pan.

    three millionaire shortbread bars stacked on top of each other

    Expert Tips

    • Properly measure your flour - too much flour in the shortbread will lead to a cookie that is dry and crumbly (no one wants that!). I highly recommend a $10 kitchen scale or use the proper fluff, scoop, and level method.
    • Don't over-bake the shortbread layer - The bars should be baked until they have just started to turn slightly golden on the edges, but should not be dark (photos above in Step by Step section for reference).
    • The nut free caramel should be made with full fat coconut milk or coconut cream - unfortunately coconut water on its own won't work.
    • Be sure to let the caramel layer set in the freezer so that it is slightly firm to the touch before pouring the chocolate ganache over top.

    Storage Instructions

    These bars can be stored for up to a week tightly covered in the fridge. I recommend bringing them to room temperature before eating (this takes around 5-10 minutes), since the chocolate and caramel will firm up quite a bit in the fridge, but you can also enjoy them cold.

    MORE VEGAN RECIPES YOU'LL LOVE

    • No Bake Cookie Dough Bars
    • Strawberry Shortbread Cookies
    • Double Chocolate Chip Cookies

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    vegan millionaire bars showing the layers inside

    Vegan Millionaires Shortbread

    Gabby
    These vegan millionaire shortbread bars are easy to make and so delicious! There is a no bake option, as well as two different easy vegan caramel options!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Chill Time 30 mins
    Total Time 1 hr
    Course Dessert
    Cuisine Scottish
    Servings 18 pieces
    Calories 300 kcal

    Equipment

    • 8x8 Square Baking Pan

    Ingredients
     
     

    Shortbread Crust

    • 1¾ cup all-purpose flour
    • ¾ cup vegan butter, softened
    • ¾ cup powdered sugar (icing sugar)
    • ⅛ teaspoon salt

    Caramel Layer Option 1: Nut Butter Caramel

    • 1 cup smooth nut butter (peanut butter, almond, or other nut butter of choice)
    • ½ cup maple syrup
    • ½ teaspoon vanilla extract
    • 6 tablespoon coconut oil, melted

    Caramel Layer Option 2: Coconut Milk Caramel

    • 1½ cup full fat canned coconut cream *SEE NOTES
    • 1 cup light brown sugar

    Chocolate Ganache

    • 1⅓ cup semisweet vegan chocolate chips (or vegan baking chocolate)
    • 4-5 tablespoon canned coconut cream (or other non dairy milk)

    Instructions
     

    Shortbread

    • Line an 8x8 baking sheet with parchment paper. Leave some parchment hanging over all sides to make it easy to remove the bars later. Preheat the oven to 350° F.
    • Use a standing mixer or handheld mixer to beat powdered sugar and butter in a large bowl. Mix in the flour and salt until combined.
    • Use your hands to press the shortbread layer firmly into an even layer covering the bottom of the pan. You can level it out by pressing down on it with the bottom of a cup. Bake for 9-13 minutes or until edges have just started to turn golden-brown. See notes for no-bake option.
    • Allow the shortbread to cool for 10 minutes then place it in the fridge while you make the caramel.

    Caramel Option 1: Nut Butter Caramel

    • Stir peanut butter, maple syrup, salt, vanilla, and melted coconut oil together in a bowl until smooth. Pour over the shortbread, spreading it evenly around, and freeze for 15-30 minutes or until the caramel is firm on top. (It doesn't have to be completely frozen)

    Caramel Option 2: Coconut Cream Caramel

    • Add coconut cream and brown sugar to a pan and bring to a boil over medium high heat, stirring constantly. When it's boiling, it will look almost foamy. Reduce heat to medium low and let the caramel simmer for 7-10 minutes, or until its pulling apart from the sides of the pan and is dark in color. (see pictures in post above)
    • Pour the caramel over the shortbread layer and place in the freezer for 10 minutes, or until slightly set.

    Chocolate Ganache

    • Add chocolate chips and milk to a pan over medium heat and stir until melted and smooth. Pour the chocolate over the caramel layer, sprinkle sea salt on top (if desired), and place the pan back in the freezer for 10 minutes or until set.
    • Slice the bars with a clean, sharp knife when chilled.

    Video

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    MEASURING FLOUR: It is crucial to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
    NO-BAKE OPTION: This recipe can also be made as a no-bake dessert. I recommend heat treating your flour  if using this option. To do this, place 2 cups flour in a bowl and microwave for 90-120 seconds or pour it on a baking tray and bake at 350°F for 5 minutes. Make the shortbread as instructed above, but place in freezer for 15 minutes instead of baking it. Shortbread will crumble a little bit as it isn't baked but it's so delicious!
    COCONUT CREAM: You can use the thick white coconut cream from a can of coconut milk or just coconut cream, but the coconut water on its own won't work. Be sure to use the thick white parts. Note that this caramel create a thinner layer than pictured.
    CARAMEL: Both caramels will get very soft at room temperature. Slicing when the bars are chilled is recommended.
    Be sure to let the caramel layer set in the freezer so that it is slightly firm to the touch before pouring the chocolate ganache over top.
    NUT FREE CARAMEL: The nut free caramel sets in the fridge and will be quite hard if you eat the bars cold. I recommend letting the bars soften at room temperature before eating.
    Doubling Instructions:Double all ingredients and use a 9x13 pan.
    Storage: Store for up to a week tightly covered in the fridge. I recommend bringing them to room temperature to soften before eating, since the chocolate and caramel firm up in the fridge, but you can also enjoy them cold.

    Nutrition

    Calories: 300kcalCarbohydrates: 41gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgSodium: 131mgPotassium: 243mgFiber: 2gSugar: 26gVitamin A: 412IUVitamin C: 1mgCalcium: 35mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « White Chocolate and Raspberry Cookies
    Vegan Peanut Butter Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Andrea

      December 13, 2021 at 12:42 pm

      I made these for the holidays and everyone was OBSESSED. It came out perfectly after following the recipe and extra tips. I opted for the nut butter caramel option and chose sunflower butter since I’m not a peanut fan. Shortbread was melt in your mouth soft, the caramel gooey and the chocolate added a nice hard texture to balance everything out.

      Reply
      • Gabby

        December 13, 2021 at 2:22 pm

        Hi Andrea! I am so happy to hear that you loved the recipe and that it was a hit! The sunflower butter option sounds amazing as well! Thanks so much for sharing and for taking the time to come back and leave a review 🙂

        Reply
    2. Tay

      July 18, 2021 at 5:06 pm

      5 stars
      they're even better than they look in the photos! 10/10 would recommend

      Reply
      • Gabby

        July 18, 2021 at 5:13 pm

        Hi Tay! Thanks so much for the review, I'm so happy that you loved the recipe 🙂

        Reply

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