An easy millionaire shortbread made with a wholesome caramel filling, on a buttery shortbread cookie base all topped with melted chocolate ganache. Each layer is simple to put together and under 4 ingredients. The whole bar comes together in under an hour. A healthier, no bake, dairy free, and gluten free dessert.
Open a chilled can of full fat coconut milk, set that can in a pot of boiling water. Don't allow water inside the can, stir until the solid portion has melted and you have creamy milk. Measure out ½ cup for the caramel layer, and ¼ cup for the chocolate top.*
Make Shortbread
Combine all shortbread ingredients in a small bowl until you have a sticky dough.
1 cup almond flour, 3 tablespoon maple syrup, 2 tablespoon coconut oil, melted, 1 teaspoon vanilla, pinch salt
Press into the pan and flatten.
Decide now whether you want the crust to be no bake or baked.
No baked. If you want to make it no bake, chill this crust while you make the caramel filling.
Baked. If you want to bake it, put the crust in the oven and bake at 350 F for 15 minutes. Press down the baked top while hot to level any bubbles and let it cool while you make the filling.
Make Center Caramel Filling
Microwave peanut butter, coconut cream and maple syrup for 15 seconds until it stirs smoothly. You can repeat 1 or 2 more times.
¾ cup peanut butter, ½ cup coconut milk, 2 tablespoon maple syrup, pinch salt
Spread on chilled shortbread layer. Hold back a few tablespoons to drizzle on final recipe.
Add Chocolate Topping
Melt the chocolate chips in the microwave, add coconut milk and peanut butter.
1 cup chocolate chips, ¼ cup coconut milk, 2 tablespoon peanut butter
Stir up melted chocolate topping. Microwave at 15 second intervals if it needs more melting.
Pour on to caramel filling.
Drizzle with a bit more caramel filling and sprinkle salt.
Refrigerate, Slice & Store
Refrigerate for 10 minutes to harden topping.
Slice with a knife dipped in hot water and dried.
Video
Notes
Yield: 8 bars*Save any remaining coconut milk for smoothies in the refrigerator for 2 days or freeze in ice cube trays.Storage. Millionaire shortbread bars can be stored at room temperature in a sealed container for about two days. After that, refrigerate for up to a week. Freeze each bar individually in plastic wrap, put them in a sealed container and freeze them for 3 months.Use a quality vanilla in the shortbread. Make it nut free by using a sunflower seed butter instead of peanut butter, and oat flour instead of almond flour.Dim the peanut butter flavor by using a more neutral flavor nut butter such as almond butter or cashew butter.