The BEST Gluten-Free Millionaire's Shortbread
Gluten-free millionaire shortbread is made from buttery gluten-free shortbread base, silky smooth caramel, and rich and creamy chocolate ganache. Plus, there is no corn syrup in this recipe.
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
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.
Tried this recipe?Let us know how it was!