Go Back
Print

Vegan Millionaire's Shortbread

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Set Time 1 hour 30 minutes
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.