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Gluten Free Millionaire Shortbread

Gluten Free Millionaire Shortbread is made with layers of crisp shortbread crust, smooth caramel, and chocolate ganache for an irresistable dessert.

a stack of 3 Gluten Free Millionaire Shortbread Bars on a small wire rack lined with wax paper

This post is sponsored by King Arthur Baking Company and may contain affiliate links for products and ingredients I use and love. You can read my full disclosure hereThank you for supporting the brands that support What The Fork Food Blog. All opinions are my own ♥

I never knew what the fuss was about Millionaire Shortbread until I tried it for myself.

All I can say is WOW. While shortbread itself is great, and I love a good shortbread crust in other desserts but nothing can rival this combination.

I made these fabulous bars with King Arthur Gluten-Free Measure for Measure Flour in the shortbread crust – it’s been my go-to flour blend lately because it saves me a little time when I don’t have to mix up my own blend. And I don’t know about you, but right now, I can use all of the extra time I can get!

Gluten Free Millionaire Shortbread bars on a wire rack with a bag of King Arthur Gluten Free Measure for Measure Flour in the background

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


What You Need To Know About This Millionaire Shortbread Recipe

Shortbread, traditionally, has a crumbly texture. When prepared as a shortbread cookie, it works wonderfully.

But as the base of a bar cookie, you want the shortbread to be a bit more sturdy. To achieve that in this recipe, an egg yolk is added to the shortbread dough as a binder.

However, if you need to follow an egg-free diet, the egg yolk can be left out.

straight on shot of a Gluten Free Millionaire Shortbread bar on a small wire rack lined with wax paper

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Millionaire Shortbread Bar Ingredients

overhead shot of ingredients to make Gluten Free Millionaire Shortbread


Equipment Needed to Make Millionaire Shortbread Bars

a stack of 3 Gluten Free Millionaire Shortbread bars on a small wire rack


How to Make Millionaire Shortbread

Step 1. Preheat oven to 350 degrees. Spray a 9×9 square baking pan with non-stick spray and line with parchment paper, leaving an overhang to use as a sling to pull the bars out of the pan.

Step 2. Add the unsalted butter, the powdered sugar, and teaspoon fine sea salt to the bowl of a stand mixer fitted with the paddle attachment. Beat until the butter is smooth and creamy, scraping down the bowl as needed.

Step 3. Add the gluten free flour and mix until completely incorporated. Transfer the shortbread dough to the prepared pan and press evenly into the pan.

Step 4. Bake the crust for about 20 minutes, or until the edges start to turn golden.

Step 5. While the crust bakes, prepare the caramel. Add all the caramel ingredients to a medium saucepan. Heat over medium heat and whisk constantly.

Step 6. Cook the caramel, still whisking constantly, until it reaches 225 degrees F. As soon as it reaches 225F, pour directly onto the baked shortbread crust. Cool the caramel to room temperature before making the ganache.

Step 7. To make the chocolate ganache, add the chocolate chips, heavy cream, and 2 tablespoons butter to a medium microwave-safe bowl. Heat in the microwave at 50% power for 1 minute. Stir well to combine. Continue to heat at 50% power for 20 second intervals, stirring after each time, until the chocolate is completely melted.

Step 8. Pour the ganache over the cooled caramel layer and refrigerate for at least 1 hour before slicing and serving.

a stack of Gluten Free Millionaire Shortbread bars on a wire rack with a bite taken out of the top bar


Tips for Making Gluten Free Millionaire Shortbread

  • Measure your dry ingredients carefully. You don’t want to over-measure your flour. Use the Spoon + Sweep method.
  • Whisk the caramel constantly as it reaches close to 225 degrees and quickly pour it directly onto the shortbread crust as soon as it reaches 225 degrees. If you stop whisking, the caramel will start to burn on the bottom of the pan.
  • Score the chocolate 20 minutes after the chocolate has set in the fridge. It will help prevent the chocolate from cracking when you slice the bars.
  • I find these caramel shortbread bars to be fairly rich and cutting them into 32 pieces is the perfect serving size (for me!). Feel free to cut these as large or as small as you like!

a Gluten Free Millionaire Shortbread bar on a wax paper lined wire rack with a bite taken out


Other Gluten Free Bar Cookie Recipes To Try


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a stack of 3 Gluten Free Millionaire Shortbread Bars on a small wire rack lined with wax paper

Gluten Free Millionaire Shortbread

Yield: 16 Bars
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes

Gluten Free Millionaire Shortbread is made with layers of crisp shortbread crust, smooth caramel, and chocolate ganache.

Ingredients

For the Crust

  • 2 cups King Arthur Gluten Free Measure for Measure Flour
  • 1 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon fine sea salt

For the Caramel

  • 1 14 oz. can sweetened condensed milk
  • 8 tablespoons butter, cubed and room temperature
  • 1/4 cup corn syrup (see notes)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup light brown sugar, packed

For the Ganache

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x9 square baking pan with non-stick spray and line with parchment paper, leaving an overhang to use as a sling to pull the bars out of the pan.
  2. Add 1 cup unsalted butter, the powdered sugar, and 1/2 teaspoon fine sea salt to the bowl of a stand mixer fitted with the paddle attachment. Beat until the butter is smooth and creamy, scraping down the bowl as needed.
  3. Add the gluten free flour and mix until completely incorporated. Transfer the shortbread dough to the prepared pan and press evenly into the pan.
  4. Bake the crust for about 20 minutes, or until the edges start to turn golden.
  5. While the crust bakes, prepare the caramel. Add the sweetened condensed milk, 1/2 cup (8 tablespoons) cubed butter, corn syrup, 1/2 teaspoon fine sea salt, vanilla extract, and light brown sugar to a medium saucepan. Heat over medium heat and whisk constantly.
  6. Cook the caramel, still whisking constantly, until it reaches 225 degrees F. As soon as it reaches 225F, pour directly onto the baked shortbread crust. Cool the caramel to room temperature before making the ganache.
  7. To make the ganache, add the chocolate chips, heavy cream, and 2 tablespoons butter to a medium microwave-safe bowl. Heat in the microwave at 50% power for 1 minute. Stir well to combine. Continue to heat at 50% power for 20 second intervals, stirring after each time, until the chocolate is completely melted.
  8. Pour the ganache over the cooled caramel layer and refrigerate for at least 1 hour before slicing and serving.

Notes

  1. Read the post for helpfult tips on making these bars.
  2. Prep time and cook time does not include chilling time.
  3. Light corn syrup, dark corn syrup, or golden syrup can be used. Darker corn syrup will yield a darker caramel.
  4. Serve Millionaire Shortbread cold or at room temperature. Personally, I enjoy these chilled!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

close up shot of a stack of 3 Gluten Free Millionaire Shortbread bars on a wire rack with the top one with a bite taken out

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