Millionaire's Shortbread
This recipe was an entry into Sun Flour Mills' Baking Contest. One layer classic GF and vegan shortbread cookie. One layer GF and vegan caramel. One layer GF and vegan chocolate. Three layers of GF and vegan goodness! You won't believe those taste buds of yours!
Ingredients
Shortbread
- 1 cup Sun Flour Mills Pastry Flour
- ¼ cup granulated sugar
- 1 tsp salt
- ½ cup vegan butter melted
- 1 tsp vanilla extract
Caramel
- ¼ cup vegan butter
- 7 oz. sweetened condensed coconut milk
- ½ cup brown sugar
- ¼ cup corn syrup
- ¼ cup canned coconut milk
- ½ tsp salt
Chocolate
- 4 oz vegan chocolate
Instructions
Shortbread:
- MAKE SHORTBREAD: Whisk together sugar, melted vegan butter, vanilla extract, and salt. Fold in Pastry Flour until combined. The dough should hold its shape when pressed together but still be crumbly and not sticky.
- COOK SHORTBREAD: Line an 8x8 square cake pan with foil and grease. Press the dough into the pan and spread evenly. Using a fork, poke holes all over the dough. Bake in a 350°F oven for 18-25 minutes. Edges should been golden and the center should feel firm. Remove from oven and let cool in pan on wire rack for at least 30 minutes (but fully cooled is preferred).
Caramel
- MAKE CARAMEL: Add vegan butter, sweetened condensed coconut milk, brown sugar, corn syrup, coconut milk, and salt to a saucepan. Whisk ingredients together over medium heat. Bring to a simmer, whisking occasionally, until reaching a temperature between 235 and 240 degrees (about 15 to 20 minutes).
- POUR caramel over the cooled shortbread, making sure the caramel is spread out even and reaches all four corners of the pan. 5. Let caramel mixture cool completely (90 minutes to 2 hours+).
Chocolate:
- CHOP chocolate finely and melt in microwave at 50% power and stir every 15 seconds until just melted. If you want, feel free to temper the chocolate.
- SPREAD the melted chocolate over the cooled caramel layer. Make sure the chocolate is spread out even and reaches all four corners of the pan. Lightly tap the pan on the counter to pop any air bubbles.
- REFRIGERATE until the chocolate is set (around 10 minutes).
- Using the aluminum foil that is lining the pan, carefully lift the Millionaire's Shortbread out of the pan and carefully peel off the foil.
- Cut into bars the size of your liking and enjoy! (Cutting tip: start by gently slicing into the chocolate, then push your way through. This will help you not break the chocolate layer into a bunch of pieces).