Gluten-Free Millionaire Shortbread
Indulge in the luxurious layers of this **Gluten-Free Millionaire Shortbread**, a decadent dessert that’s perfect for anyone avoiding gluten without sacrificing flavor. Featuring a buttery shortbread base made with gluten-free all-purpose flour, this recipe is topped with a velvety caramel layer crafted from golden syrup and condensed milk, followed by a rich dark chocolate glaze infused with coconut oil for a silky finish. Each bite is a harmonious balance of sweetness and texture, making it an irresistible treat for special occasions or everyday dessert cravings. With just **30 minutes of prep time** and straightforward instructions, you can create these delightful squares that are as visually stunning as they are delicious. Perfect for sharing with family or impressing guests, these gluten-free caramel chocolate bars are bound to become your new favorite dessert.
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 100 grams Unsalted butter
- 50 grams Caster sugar
- 0.25 teaspoon Salt
- 400 grams Condensed milk
- 100 grams Light brown sugar
- 3 tablespoons Golden syrup
- 100 grams Additional unsalted butter for caramel
- 200 grams Dark chocolate
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 160°C (320°F) and line an 8x8 inch square baking tin with parchment paper.
In a medium bowl, mix 150g gluten-free all-purpose flour, 50g caster sugar, and 0.25 teaspoon salt.
Add 100g unsalted butter (softened) and rub it into the dry ingredients using your fingers until you have a crumbly dough.
Press the dough into the prepared baking tin, flattening it with the back of a spoon for an even base.
Bake the shortbread in the preheated oven for 20 minutes or until lightly golden. Set aside to cool completely.
In a medium saucepan, combine 100g unsalted butter, 100g light brown sugar, 400g condensed milk, and 3 tablespoons golden syrup.
Heat over medium, stirring constantly until the mixture begins to bubble. Continue cooking and stirring for about 10 minutes until thick and fudgy.
Pour the hot caramel over the cooled shortbread base and spread evenly. Allow it to cool and set completely, at least 1 hour.
Melt 200g dark chocolate with 1 tablespoon coconut oil in a heatproof bowl over a saucepan of simmering water, stirring until smooth.
Pour the melted chocolate over the set caramel layer, spreading it evenly with a spatula or knife.
Allow the chocolate to set at room temperature or in the fridge for a faster set. Once firm, slice into 16 squares using a sharp knife.
Serve and enjoy your Gluten-Free Millionaire Shortbread!
Nutrition Facts
Calories |
5247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.8 g | 360% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 670.7 g | 244% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 517.9 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1384 mg | 106% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3094 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
