Gluten-Free Millionaire Shortbread Bites
Indulge in the ultimate sweet treat with these gluten-free millionaire shortbread bites, a delightful twist on the classic dessert. Featuring a buttery, crumbly shortbread base made with gluten-free flour, a luscious layer of rich, golden caramel, and a glossy topping of velvety dark chocolate, these bite-sized squares are a decadent, crowd-pleasing favorite. Perfectly balanced with sweetness and a subtle hint of salt, these treats are ideal for parties, afternoon tea, or a luxurious snack. Made from simple, high-quality ingredients like sweetened condensed milk, golden syrup, and dark chocolate, this gluten-free recipe is easy to follow and delivers indulgent results every time. Ready in just over an hour, these millionaire shortbread bites are the perfect guilt-free way to satisfy your dessert cravings.
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Recipe Information
Ingredients
- 180 g Gluten-free all-purpose flour
- 115 g Unsalted butter (softened)
- 50 g Caster sugar
- 0.5 tsp Salt
- 400 ml Sweetened condensed milk
- 100 g Unsalted butter (for caramel)
- 100 g Golden syrup
- 200 g Dark chocolate
- 1 tbsp Coconut oil
Instructions
Preheat your oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper, allowing the ends to hang over the sides for easy removal.
In a medium bowl, cream together 115g softened unsalted butter and 50g caster sugar using a hand mixer until light and fluffy. Gradually add 180g of gluten-free all-purpose flour and 0.5 tsp salt, mixing until a crumbly dough forms.
Press the shortbread dough evenly into the prepared baking pan. Prick the base all over with a fork and bake for 20 minutes, or until golden brown. Allow it to cool completely in the pan.
In a small saucepan over low heat, combine 400ml sweetened condensed milk, 100g butter, and 100g golden syrup. Stir continuously until the butter melts and the mixture is smooth.
Increase the heat to medium and bring to a boil, stirring constantly. Reduce the heat to simmer, and continue to stir for about 8-10 minutes, or until the caramel thickens and turns a light golden brown.
Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula. Allow to cool and set at room temperature, or refrigerate for faster setting.
In a heatproof bowl over simmering water (or in a microwave in short bursts), melt 200g of dark chocolate with 1 tbsp of coconut oil, stirring until smooth.
Pour the melted chocolate over the set caramel layer, tilting the pan as needed to cover evenly. Tap the pan gently on the countertop to remove air bubbles.
Refrigerate until the chocolate is firm, about 20 minutes.
Once fully set, use the parchment overhang to lift the shortbread out of the pan. With a sharp knife, cut into 24 bite-sized squares. Serve and enjoy!
Nutrition Facts
Calories |
5565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.7 g | 383% | |
| Saturated Fat | 185.8 g | 929% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 693.2 g | 252% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 514.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1651 mg | 127% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3414 mg | 73% | |
*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.
