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Vegan Millionaire's Shortbread
Print Recipe
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Set Time
1
hour
hr
30
minutes
mins
Course
Dessert
Servings
18
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 9x13-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.