Get ready for a heavenly treat with this Vegan Millionaire’s Shortbread! Imagine the perfect trio of buttery shortbread, luscious caramel, and rich chocolate. This dessert is not just delicious; it’s a decadent masterpiece!
Vegan Millionaire’s Shortbread
Ingredients
*Shortbread:*
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 cup 2 sticks + 2 tablespoons vegan butter (cold, diced)
- 1 teaspoon vanilla extract
*Caramel:*
- 2 cans 11.25 ounces each vegan condensed milk
- ½ cup vegan butter
- ⅔ cup brown sugar
- 1 ½ – 2 teaspoons vanilla extract
*Chocolate:*
- 10 ounces semisweet chocolate
- 2 tablespoons coconut oil
- Optional: 2 ounces vegan white chocolate
Instructions
- Preheat the oven to 300°F (150°C). Line a 9×13-inch pan with parchment paper.
*Shortbread:*
- In a large bowl, whisk together flour, sugar, cornstarch, and salt.
- Add diced vegan butter and vanilla, mixing with your hands until the dough comes together.
- Transfer the dough to the pan, pressing it into an even layer.
- Bake for 32-35 minutes; it’s done when still pale. Let it cool slightly.
*Caramel:*
- While the shortbread bakes, melt condensed milk, vegan butter, and brown sugar in a saucepan over medium heat.
- Attach a candy thermometer and heat to 240-245°F, whisking occasionally.
- Remove from heat, whisk in vanilla, and pour the caramel over the shortbread.
- Let it cool, then refrigerate for 30 minutes until set.
*Chocolate:*
- Melt chocolate and coconut oil in a heat-safe bowl.
- Pour over the caramel layer, spreading it evenly with a spatula.
- Optional: Create a feathered pattern with melted vegan white chocolate immediately after adding the chocolate layer.
- Refrigerate until the chocolate sets (about 30 minutes), then slice and serve.
Notes
- Ensure the caramel sets before adding chocolate; about an hour of chilling is ideal.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For a perfect shortbread, avoid overworking the dough and don’t over-bake. Trust the process!
- Use regular all-purpose flour for the shortbread or a gluten-free substitute for those with gluten restrictions.