Gluten-Free Millionaire's Shortbread

Meaningful Eats

Gluten-Free Millionaire's Shortbread

This gluten-free millionaire's shortbread is a crowd-pleaser during the holidays or anytime of year!

Layers of buttery shortbread, chewy, thick caramel, and smooth dark chocolate ganache make for a delicious treat. I hope you love this perfected recipe!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 35

Cook Time 25

Chill Time 2

Author Erin Collins

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,.

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