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5 from 6 votes

Vegan Millionaire Shortbread

These vegan millionaire shortbread bars are rich and decadent and insanely delicious! Made with a buttery shortbread crust, vegan caramel filling and a chocolate topping.
Prep Time15 minutes
Cook Time45 minutes
Cooling/Setting2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 16
Calories: 327kcal

Ingredients

Shortbread Crust:

  • ½ cup Vegan Butter (112g) Melted
  • 1 cup All Purpose Flour (125g)
  • ½ cup White Granulated Sugar (100g)
  • ½ cup Dessicated Coconut (40g) Finely Shredded Coconut

Caramel:

Chocolate Topping:

Instructions

Shortbread Crust:

  • Preheat the oven to 350°F (180°C) and spray an 8x8 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side.
  • Add vegan butter to a microwave safe bowl and melt it in the microwave in 30-second intervals until melted.
  • Add all purpose flour, white granulated sugar and dessicated coconut to the melted vegan butter and mix together.
  • Transfer to your prepared 8x8 square dish and press it down into the pan with your fingers.
  • Bake for 15 minutes until the top is lightly golden.
  • Set aside while you prepare the filling, but leave the oven on.

Caramel:

  • Add vegan butter, light brown sugar and vanilla extract to a thick bottomed saucepan or pot.
  • Heat over medium low heat and stir until it has melted together. Then just leave it until it comes to a simmer. If the oil from the vegan butter appears to separate don't worry about it.
  • When it comes to a simmer with bubbles all over the top, add in the vegan condensed milk.
  • Stir constantly (use a hand whisk if you need to bring it together, as sometimes the mix separates a bit) until it boils.
  • When it boils with bubbles all over the top, set a timer for 10 minutes and keep stirring while it boils for the full 10 minutes. The caramel will thicken and will be boiling rapidly so be careful with it.
  • After 10 minutes of boiling take it off the heat and pour it over the shortbread base. Tilt the dish to spread it out evenly.
  • Place into the oven and bake at 350°F (180°C) for 12 minutes.
  • Let it cool on the countertop for 30 minutes and then place into the fridge for 30 minutes. The caramel should be firm to the touch before you add the chocolate topping. If it needs more time in the fridge that's fine too.

Chocolate Topping:

  • When the caramel layer has set, it's time to prepare your chocolate topping.
  • Add vegan chocolate chips and canola oil to a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
  • Pour the melted chocolate over the caramel and tilt the dish to spread it out evenly, or use a spatula or the back of a spoon.
  • Place it into the fridge for 1 hour to set.
  • When set, use the parchment paper overhang to lift it out of the dish.
  • Let it sit on the counter for 5 minutes (for the chocolate to soften a bit more) and then cut into squares and serve.

Notes

  1. Dessicated coconut - is finely shredded coconut, not large flakes. 
  2. Vegan condensed milk - we tested this recipe with condensed coconut milk, condensed oat milk and our homemade vegan condensed milk. All worked beautifully. The standard size can for the condensed coconut milk and condensed oat milk is an 11.25 ounce (320g) can, so you can just go ahead and use one full can. If you make our homemade vegan condensed milk, you can just use the full batch (it makes around 1 ½ cups (360ml)). If you happen to get a can of vegan condensed milk that is 14 ounces/400g then you can also just use the whole can - there is no need to remove some of it first.
  3. Canola oil - prevents the chocolate from setting too firmly, so it doesn't crack when you cut them into squares.
  4. The filling is prepared on the stovetop AND baked. We bake the filling as an extra step to make SURE that it sets. This is how we get this recipe to be foolproof. The added step of baking the filling is totally worthwhile for a guaranteed perfect result. You still need to boil it for long enough on the stovetop though, but if you follow the directions AND bake it you get a perfect set caramel.
  5. Make them gluten-free: We haven't tested these bars as gluten free, but my best guess is that switching the regular flour for a gluten free all purpose blend would likely work.
  6. Make them coconut free: If you'd like to make the shortbread crust without coconut then follow the proportions of our recipe for vegan shortbread cookies. Everything else stays the same. Your base will be slightly thinner, but it will still work perfectly here.
  7. Storing: Keep your vegan millionaire shortbread stored in the fridge in a covered container and enjoy within a week.
  8. Freezing: They are freezer friendly for up to 3 months. Thaw in the fridge and enjoy!

Nutrition

Serving: 1Serve | Calories: 327kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 127mg | Potassium: 132mg | Fiber: 1g | Sugar: 32g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg