Gluten-free millionaire's shortbread is made from a buttery gluten-free shortbread base, silky smooth caramel, and rich and creamy chocolate ganache. Plus, there is no corn syrup in this recipe.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I hope you like my gluten-free recipes!
This gluten-free millionaire's shortbread recipe is great for a special dessert, bake sale, or family celebration. This is a special-occasion bar that will knock anyone's socks off!
This recipe was inspired by my amazing strawberry pie bars and my no-bake peanut butter bars.
Jump to:
- What is Millionaire's Shortbread
- Tips for Making No Corn Syrup Gluten Free Millionaire Shortbread
- Ingredients
- Instructions
- Substitutions
- Variations
- How to cut millionaire's shortbread without it cracking
- Equipment
- Storage
- Storage Freezing Instructions
- Top tip
- The BEST Gluten-Free Millionaire's Shortbread
- FAQ
What is Millionaire's Shortbread
Millionaire Shortbread is a dessert bar made by layering buttery shortbread, caramel, and chocolate ganache together. The dessert comes from Scotland, and it's called millionaire because the layers of caramel and ganache upgrade the traditional shortbread, thus making it "millionaire's shortbread." Interestingly, billionaire's shortbread is made the exact same way, except using salted caramel instead of regular caramel.
Tips for Making No Corn Syrup Gluten Free Millionaire Shortbread
- Let the caramel set completely on top of the shortbread before pouring the chocolate ganache over it. If you don't let it set, the chocolate ganache will seep into the caramel and the bars won't be layered.
- Use a measuring cup or glass to press the shortbread into the 8x8 baking pan. This will even out the surface and make the shortbread look cleaner after cutting.
- Warm a sharp knife under the sink and dry before cutting the bars. The warmth will soften the chocolate and make the bars easier to cut.
- Whisk the caramel vigorously after adding the butter, sweetened condensed milk, salt, and heavy cream. This caramel turns out perfectly even without light corn syrup!
Ingredients
- Chocolate: I use bittersweet chocolate chips.
- Heavy cream: used to make the ganache and caramel.
- Sweetened condensed milk: used in the caramel
- Almond flour
- Gluten-free flour: I use King Arthur's gluten-free flour in this recipe. This flour already contains xanthan gum so you don't have to worry about adding it yourself. It's a great gluten-free plain flour. Bob's Red Mill and Cup4Cup are also great gluten-free flour options.
- Powdered sugar
- Butter: unsalted, softened
- Granulated sugar: used to make the caramel
- Salt
See recipe card for quantities.
Instructions
Make the gluten-free shortbread
Preheat the oven to 325 and line an 8x8 square baking dish with parchment paper. Set aside.
Combine softened butter, almond flour, gluten-free flour, and powdered sugar in a large bowl using your hands or a food processor. Work the mixture for about 5 minutes.
Press the shortbread into the bottom of the baking dish evenly. Bake in the oven for 25 minutes. Let cool.
Make the caramel
Heat the granulated sugar in a large saucepan over medium heat. The sugar will start to caramelize and turn brown. Do not stir.
Once the sugar is mostly caramelized and brown, add the butter, heavy cream, salt, and condensed milk. Stir constantly using a whisk for 10-15 minutes. The caramel will be hot and boiling.
Pour the caramel over the shortbread and chill in the refrigerator for at least 3 hours.
Make the ganache
Combine chocolate, butter, and cream in a double boiler. Stir constantly until the chocolate is smooth and glossy.
Pour over the shortbread caramel layers. Let set in the refrigerator for another 3 hours.
Hint: if the butter starts to separate from the caramel, don't worry. Simply remove the caramel from the heat and let it gently cool. When the caramel is cool, whisk vigorously and slowly heat to high heat again.
Substitutions
- Heavy cream - instead of heavy cream, you can use whole milk.
- Almond flour - use gluten-free flour instead of almond flour.
- Granulated sugar - use light brown sugar instead of granulated sugar in the caramel.
- Semi-sweet chocolate chips - you can use milk chocolate chips instead.
Variations
- Vegan - use vegan butter in the shortbread and caramel. Use full-fat coconut milk instead of condensed milk in the caramel. Use almond milk and vegan butter or coconut oil in the chocolate ganache. These changes will make the shortbread bars dairy-free.
- Salt - add flakey salt to the top of the millionaire bars and the caramel for salted caramel millionaire bars or "billionaire's bars."
Check out some of my other bar recipes on my website!
How to cut millionaire's shortbread without it cracking
- Use a warm knife to cut the bars. Warm the knife under hot water and dry with a towel before cutting.
- Let the bars sit at room temperature for 15 minutes before cutting them.
Equipment
Storage
Store the bars in the refrigerator or at room temperature in an airtight container. Store in the fridge for up to five days and at room temperature for up to three days.
Storage Freezing Instructions
Wrap the bars in plastic wrap and store them in a freezer-safe airtight container or a freezer-safe ziplock bag. Store in the freezer for up to three months.
To defrost, let the bars come to room temperature overnight.
Top tip
Let the bars sit at room temperature for 15 minutes before cutting and serving. This allows the caramel to soften.
The BEST Gluten-Free Millionaire's Shortbread
Equipment
- Large saucepan
Ingredients
Shortbread
- 1 cup gluten-free flour I use King Arthur's Gluten Free Flour
- 1 cup almond flour
- 2 sticks of unsalted butter softened
- ½ cup powdered sugar
- ¼ teaspoon salt
Caramel
- 1 cup granulated sugar
- ¼ cup heavy cream
- 1 cup condensed milk
- ½ teaspoon salt
- 6 tablespoons unsalted butter
Ganache
- 2 cups semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
Make the gluten-free shortbread
- Preheat the oven to 325 and line an 8x8 square baking dish with parchment paper. Set aside.
- Combine softened butter, almond flour, gluten-free flour, and powdered sugar in a large bowl using your hands or a food processor. Work the mixture for about 5 minutes.
- Press the shortbread into the bottom of the baking dish evenly. Bake in the oven for 25 minutes. Let cool.
Make the caramel
- Heat the granulated sugar in a large saucepan over medium heat. The sugar will start to caramelize and turn brown. Do not stir.
- Once the sugar is mostly caramelized and brown, add the butter, heavy cream, salt, and condensed milk. Stir constantly using a whisk for 10-15 minutes. The caramel will be hot and boiling.
- Pour the caramel over the shortbread and chill in the refrigerator for at least 3 hours.
Make the ganache
- Combine chocolate, butter, and cream in a double boiler. Stir constantly until the chocolate is smooth and glossy.
- Pour over the shortbread caramel layers. Let set in the refrigerator for another 3 hours.
Notes
FAQ
Millionaire shortbread is made with buttery shortbread, classic caramel sauce, and chocolate ganache. Billionaire shortbread is made with the same ingredients except the caramel is salted.
Twix is basically the same as millionaire shortbread! Except twix candy is not gluten-free.
You can make gluten-free shortbread by using King Arthur's gluten-free flour. Combine gluten-free flour, almond flour, and butter together before pressing into an 8x8 square baking pan.
Yes, King Arthur's gluten-free flour works in a basic shortbread recipe.
Warm a knife under the sink in hot water and dry before cutting the bars. This will prevent cracking. Let the bars sit at room temperature for 15 minutes before cutting.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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