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+ servings
vegan millionaire bars showing the layers inside

Vegan Millionaires Shortbread

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!
Course Dessert
Cuisine Scottish
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 18 pieces
Calories 300kcal
Author Gabby


Shortbread Crust

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

Chocolate Ganache



  • 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.



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.


Calories: 300kcal | Carbohydrates: 41g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 131mg | Potassium: 243mg | Fiber: 2g | Sugar: 26g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg