Erin’s Recipe Rundown
Texture: Crisp shortbread, chewy caramel, and smooth chocolate ganache.
Taste: Buttery shortbread with layers of rich caramel and dark chocolate, topped with flake sea salt!
Ease: I’d say this recipe is intermediate. Each layer is actually pretty simple to make, but it does take a little more time than the average recipe.
Top Tips: Use a candy thermometer to cook caramel to the exact temperature for the perfect texture, and let it cool completely before adding the chocolate layer.
Recommended Flour: I recommend King Arthur Flour Gluten-Free Measure-for-Measure Flour for this recipe. Bob’s Red Mill will also work.
Would I make these again? Definitely! I absolutely love millionaire’s shortbread and I’m thrilled to have finally perfected this recipe.
xoxo erin
Calling all Twix bar lovers! This gluten-free millionaire’s shortbread recipe is like the upgraded, homemade version of your favorite candy bar.
Layers of buttery shortbread, chewy, thick caramel, and smooth dark chocolate ganache make for one indulgently delicious treat!
These bars make a delicious sweet treat all year long but we especially love them during the holidays.
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-free Millionaire’s Shortbread
- Storage/Freezing Instructions
- Can this recipe be made dairy-free?
- Can you use milk chocolate instead of dark chocolate for the ganache?
- Can you make this recipe without a candy thermometer?
- More Gluten-Free Holiday Recipes
- Gluten-Free Millionaire’s Shortbread Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make gluten-free millionaire’s shortbread. See the recipe card below for exact measurements.
- Gluten-free flour: I recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum as a binder. This will prevent the shortbread from being too crumbly and ensure the right texture. This is my favorite brand.
- Egg yolk: I only use 1 egg yolk (not the whole egg!) for this shortbread so it keeps its shape. One large egg yolk adds richness and helps bind the dough together without causing the shortbread to puff up too much while it bakes.
- Butter: For best results, use a high-quality, grass-fed butter for this recipe. I prefer using salted butter for richer flavor. This will make all the difference in a delicious, buttery shortbread!
- Dark chocolate: I love how dark chocolate adds a slightly bitter contrast to the ultra-sweet caramel in this shortbread recipe. I highly recommend sticking with dark chocolate, but you could also use semi-sweet or milk chocolate, if you prefer.
How to Make Gluten-free Millionaire’s Shortbread
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the Shortbread Crust
- Cream butter and sugar: Beat butter until well creamed. Add sugar and mix until light and fluffy.
- Add egg yolk: Add egg yolk, vanilla, and salt. Mix until well combined.
- Add gluten-free flour: Slowly add gluten-free flour and mix until just combined.
- Bake: Press dough into a prepared pan. Bake for 25-27 minutes, until golden brown.
Make the Caramel
- Combine caramel ingredients: Add all caramel ingredients except vanilla to a medium saucepan. Whisk over medium heat.
- Bring to a boil: Whisk constantly until mixture starts to boil. Don’t rush by increasing the heat. Once it reaches a boil, reduce heat to a simmer and stir for 10-15 minutes, until it reaches 225F. Remove from heat and stir in vanilla.
- Pour over shortbread: Pour caramel over the shortbread crust. Smooth evenly and allow to cool to room temperature.
If you like making candy, you also might like these recipes for peanut brittle, English toffee, marshmallow cream fudge, homemade caramels, pecan log and this nougat recipe.
Make the Ganache
- Pour chocolate over caramel: Microwave heavy cream until simmering. Pour heavy cream over chocolate and mix until smooth. Pour over the caramel and smooth into an even layer. Chill for at least one hour before slicing. Top with flaky salt once chocolate has set.
Storage/Freezing Instructions
- To Store: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- To Freeze: Store shortbread in an airtight container in the freezer for up to 3 months.
Can this recipe be made dairy-free?
Yes, you can adapt this recipe to be dairy-free with a few substitutions. Use a dairy-free butter alternative (such as vegan butter or coconut oil) for the shortbread and caramel layers. Replace the sweetened condensed milk with a dairy-free version. For the ganache, use dairy-free dark chocolate and a plant-based milk (like coconut or almond milk) instead of heavy cream. Keep in mind that these changes may slightly alter the flavor and texture.
Can you use milk chocolate instead of dark chocolate for the ganache?
Yes, you can substitute milk chocolate or semi-sweet chocolate, but the ganache will be sweeter. I prefer the contrast of the dark chocolate against the very sweet caramel.
Can you make this recipe without a candy thermometer?
I highly recommend using a candy thermometer to ensure the caramel reaches the right consistency. However, you can make do without one. If you’re making caramel without a candy thermometer, watch for visual cues: golden color, thick consistency, and the caramel pulling away from the pan. Stir continuously to avoid burning.
More Gluten-Free Holiday Recipes
- Gluten-Free Mint Brownies
- Gluten-Free Little Debbie Christmas Trees
- Gluten-Free Thumbprint Cookies
- Gluten-Free Snowball Cookies
- Gluten-Free Gingerbread Cookies
- Gluten-Free Sugar Cookies
- Gluten-Free Starbucks Bliss Bars
Gluten-Free Millionaire’s Shortbread
Ingredients
Shortbread Crust
- 1 cup (226g) butter, preferably high-quality grass-fed butter
- 1/3 cup (66g) granulated sugar
- 1/3 cup (71g) brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups (300g) gluten-free measure-for-measure flour
Caramel
- 1 cup (226g) butter
- 1 cup (213g) brown sugar
- 2 12-ounce cans sweetened condensed milk
- 1/2 cup corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 12 ounces dark chocolate chopped
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray. Line with parchment paper if desired.
- Make the shortbread crust: In the bowl of a stand mixer, or using a hand mixer, beat the butter until well creamed, about 2 minutes. Add the granulated sugar and brown sugar until mix light and fluffy, about 2-3 minutes.
- Add the egg yolk, vanilla extract and salt. Mix until well-combined, scraping down the bottom and sides of the bowl halfway through.
- With the mixer running on low, slowly add the gluten-free flour. Mix until just combined.
- Press the dough into an even layer into the prepared pan. Bake for 25-27 minutes until golden brown.
- Let the shortbread cool completely before topping it with the caramel.
- Make the caramel: In a medium saucepan, combine butter, brown sugar, sweetened condensed milk, corn syrup and salt over medium heat.
- Whisk constantly until the butter is melted and everything is well-combined. Continue whisking constantly until the mixture starts to boil—this might take a few minutes, but don’t rush by increasing the heat.
- Once the mixture reaches a boil, reduce the heat to a simmer and keep stirring. Continue cooking and stirring for about 10-15 minutes, until the caramel turns a rich golden color and thickens. It should start to pull away from the sides of the pan as you stir. If using a candy thermometer, the temperature should reach about 225°F.
- Remove from heat and stir in vanilla extract.
- Pour the caramel over the shortbread crust, using a knife or spatula to spread it evenly if needed.
- Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.
- For the ganache: Place the semi-sweet chocolate in a bowl. Microwave the heavy cream until simmering, about 1 minute. Pour the hot heavy cream over the chocolate and let sit for 30 seconds. Mix until smooth. If the chocolate still isn’t melted, microwave the ganache for 20-second increments at 50% power, stirring after each increment until completely melted and smooth. Pour the chocolate over the caramel and smooth into an even layer.
- Chill for at least 1 hour before slicing. Top with flaky salt once the chocolate has set.
Notes
- To Store: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- To Freeze: Store shortbread in an airtight container in the freezer for up to 3 months.
- To Make Dairy-Free: Use a dairy-free butter alternative (such as vegan butter or coconut oil) for the shortbread and caramel layers. Replace the sweetened condensed milk with a dairy-free version. For the ganache, use dairy-free dark chocolate and a plant-based milk (like coconut or almond milk) instead of heavy cream. Keep in mind that these changes may slightly alter the flavor and texture,.
Hi! I haven’t tried these, yet; but I plan on it! Question–we are only 2 people. Would it work if I halved the recipe? If so, should I use a 9×9 pan or 8×8 pan? I made the Mint Brownies a few months ago, and had to say good-bye to some of the lusciousness! (Only so much room in my freezer). So….. I’m hoping your answer regarding the millionaire shortbread would, also, work for the brownies.
Hi Marcy, yes, these should work well in an 8×8 pan if you want to halve the recipe!
This looks so good and is love to try, unfortunately I’m one of the unlucky ones with an egg allergy to go with my CD. What do you recommend for that egg yolk as a swap? Maybe flax?
Hi Melissa, we haven’t tried this with an egg substitute, but flax should work! Would love to hear how they turn out for you!
I made these for a potluck for work and everyone loved them. One co worker offered to pay me to make more because she only got one and wanted more. They are amazing. Thank you for sharing such delicious recipes. Merry Christmas!
Hi Beth, love hearing that you and your co-workers enjoyed these so much! Sounds like the perfect dessert for a potluck. Thanks for your review!
These cookies are fantastic. My only problem is that when I cut them into bars, I go to pick them up, the top lifts off the cookie. I am left with a chocolate, caramel and a light dusting of shortbread and the rest of the cookie stays behind. Any ides as to why this is happening?
Hi Don, we’re sorry it separated. We’re glad you still loved the flavor though! That separation can happen for a few reasons: overbaking the shortbread or mismeasuring the ingredients in the shortbread causing that layer to be too dry, overcooking the caramel to where it becomes too firm to bond, etc. If the textures all seemed perfect, you could also try lining the pan with enough parchment paper to where it hangs over the sides, making it possible to lift the whole slab out for easier cutting. We hope these ideas help and the next batch goes much better!
Thanks for the feedback and your thoughts. I did cook the caramel to 225 degrees, however my shortbread was very golden on top. So I my have baked it too long, even though it was in for 24 min. I will definitely makes these again as they are so delicious.
Amazing recipe! People couldn’t believe it was gluten free! I substituted the corn syrup for brown rice syrup and it still turned out great!
Hi Addisyn, we’re so happy to hear the recipe was such a hit! Thank you for sharing with us. It’s good to know the brown rice syrup worked well for you too! Happy baking!
Karen,
We made this tonight, and I was able to eat a quarter of one square! It was delicious, but VERY rich. Our family agreed this can easily be 36-72 squares!
This was so good! Everyone here loved it! I might add a little more chocolate next time thought because I really like chocolate.
We’re so glad you enjoyed the recipe, Meg! Thank you for sharing your experience with us. Happy baking!
Made these for the first time and they’re great! I thought the caramel was going to be overwhelmingly sweet but I used 70% dark chocolate and they balance each other out perfectly.
Yay! We’re so glad you enjoyed the recipe! Thank you for taking the time to share your positive experience with us. Happy baking!
I follow you in instagram. These millionaire’s shortbread bars look amazing. Do you have a swap out for the corn syrup? I don’t want to consume that stuff in anything. Many thanks.
Hi Betsy, we haven’t tried a substitute for the corn syrup since it works so well in this recipe. You could try another syrup (maple, agave, etc)., but we aren’t sure how it will impact taste/texture. If you decide to give it a try, we’d love to hear how it goes!
Which gluten free flour did you use?
Hi Lisette, we recommend King Arthur Flour Gluten-Free Measure-for-Measure Flour for this recipe. We hope you enjoy! Happy baking!
How many squares will this recipe make? I’m making a cookie exchange and need 3 doz. I want to know if I should double it.
Hi Karen, we typically cut this recipe into 12 squares. You can cut them smaller for more portions or make extra batches to get 3 dozen. We hope they’re a hit at the cookie exchange! Happy baking!