Gluten Free Caramel Shortbread Bars (Vegan)

Indulge in rich, gluten free caramel shortbread bars topped with rich dark chocolate and a hint of sea salt. An easy, decadent treat everyone will love!

Let’s get one thing straight: when it comes to desserts, I don’t mess around. 

If I’m going to indulge, it better be worth every single bite, and these Gluten-Free Caramel Shortbread Bars? Oh, they’re more than worth it.

We’re talking three irresistible layers that make your taste buds want to throw a party. First up, we have a rich, buttery almond flour shortbread crust that’s so good it could practically stand alone (but why would we stop there?). 

Next, we layer on some velvety, peanut-buttery caramel that’s so smooth it’ll make you question every other caramel you’ve ever tasted. 

And to top it all off? A thick, luscious coating of melted dark chocolate that ties everything together in a bow of pure dessert bliss.

If you’re thinking, “This sounds complicated,” let me stop you right there. These bars are shockingly easy to make, and the hardest part is waiting for each layer to chill in the freezer. 

Seriously, you’ll spend more time resisting the urge to lick the bowl than you will actually making these. Plus, they’re gluten-free, which means everyone can get in on the fun—no one has to miss out on this magical experience. 

Whether you’re making these for a special occasion, sharing them with friends (if you’re feeling generous), or just treating yourself because, well, you deserve it—these bars are here to be your new go-to sweet treat.

So grab your mixing bowl, roll up those sleeves, and let’s get to work on these perfect gluten free caramel squares.

If you like these healthy millionaire bars you may also enjoy my Healthy Starbucks Cranberry Bliss Bars or my Gluten-Free Twix Bars.

WHAT ARE TRADITIONAL BUTTERY SHORTBREAD BARS?

Alright, let’s talk about traditional buttery shortbread bars—because honey, these aren’t your average cookies! 

These gems are the queens of simplicity, made from just three humble ingredients: butter, sugar, and flour. But don’t be fooled—there’s nothing basic about them. 

Thanks to an almost scandalous amount of butter, these bars melt in your mouth like a dream, leaving you wondering how something so simple can taste so ridiculously good.

Shortbread bars are like that friend who looks effortlessly chic in jeans and a T-shirt but can also dress up and slay any fancy event. 

Want to keep it classic? Enjoy them plain and revel in the buttery glory. 

Feeling extra? Top them with gooey caramel, a drizzle of decadent chocolate, or a sprinkle of festive sprinkles for a holiday vibe. 

Whether you’re devouring them at a holiday gathering, sneaking them as a midnight snack, or impressing your guests with a timeless dessert, shortbread bars are always a good idea. 

They’re the perfect treat for anyone who appreciates that rich, buttery flavor that makes you close your eyes and say, “Yup, life is good.”

WHY YOU’LL LOVE THESE MILLIONAIRE SHORTBREAD BARS

• Three Layers of Bliss: Who can say no to a decadent trifecta of shortbread, caramel, and chocolate? Not me.
• Easy-Peasy: These bars are ridiculously simple to whip up, and the hardest part is waiting for the layers to set in the freezer.
• Gluten-Free Goodness: Almond flour brings the nutty, rich flavor while keeping things light on the gut. Everyone wins!

SIMPLE INGREDIENTS YOU NEED FOR THE EASY GLUTEN-FREE CARAMEL SHORTBREAD BARS

You will need the following ingredients listed below to make the vegan millionaire shortbread (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

• Blanched almond flour – this is used for the layer of shortbread. I do not recommend swapping out this flour. I recommend Bob’s Red Mill.
• Coconut oil – can use butter if desired or vegan butter.
• Pure maple syrup
• Creamy peanut butter – can also use cashew butter or almond butter.
• Vanilla extract
• Dark chocolate chips or chocolate bar – can also use milk chocolate, semi-sweet chocolate or bittersweet chocolate.
• Optional – flaky sea salt, brown sugar, soft caramels, coconut sugar, unsalted butter, coconut milk, pinch of salt, white chocolate, oat flour, etc.

HOW TO MAKE THE MILLIONAIRES SHORTBREAD

1. Line a bread loaf pan with parchment paper and set aside.
2. In a large bowl, add the almond flour, coconut oil and maple syrup. Combine with a spatula at first, then knead the dough with your hands. The dough is soft and wet at first, and will absorb moisture as you knead.
3. Press the ball with your fingers to evenly cover the bottom of the dish. You can smooth the top of the shortbread crust using a spatula or back of a spoon to make an even layer.
4. Freeze for 10 minutes while you are making the soft caramel layer.
5. In a small bowl, add peanut butter, melted coconut, maple syrup and vanilla extract. Pour homemade caramel sauce over the shortbread layer and return back to the freezer for 10-12 minutes or until firm.
6. Meanwhile, make the chocolate layer by melting the chocolate and coconut oil in a small saucepan over medium heat. You can also simply melt the chocolate layer in a microwave-safe bowl in the microwave.
7. Pour the melted chocolate on top of the caramel layer and put back in freezer for 2-5 minutes for chocolate to set. You can add a sprinkle of sea salt to the top if desired.
8. Cut into 8 squares and enjoy.

STORING LEFTOVER VEGAN MILLIONAIRE BARS

Storing leftover vegan millionaire bars is a breeze! Simply place them in an airtight container and keep them in the refrigerator for up to one week. 

If you’d like to store them for longer, you can freeze the bars for up to three months—just be sure to layer parchment paper between each bar to prevent them from sticking together. 

When you’re ready to enjoy, let them thaw at room temperature for a few minutes to get that perfect, chewy caramel layer.

TIPS AND TRICKS FOR BEST RESULTS

• Chill Each Layer: Be patient and let each layer cool completely before adding the next one. This prevents the layers from blending together and ensures clean, beautiful layers.
• Use Parchment Paper: Line your square tin or baking dish with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bars out when they’re done, saving you from any sticky disasters.
• Choose the Right Chocolate: Use good-quality chocolate for the ganache layer. Melt it gently using a double boiler or in the microwave in 30-second intervals to avoid scorching. A splash of coconut oil can make the chocolate smoother and shinier.
• Perfect Shortbread Texture: For a tender and crumbly shortbread base, use blanched almond flour and make sure to press the dough evenly into the prepared pan. Don’t overwork the dough—less is more!
• Cutting Tips: To get those picture-perfect slices, let the bars set completely in the fridge or freezer. Use a sharp knife dipped in hot water (then dried) to make clean cuts. Wipe the knife clean between each cut.
• Speed Up the Setting Time: If you’re in a hurry, pop the gluten free caramel shortbread bars in the freezer between layers to speed up the setting process. Just be careful not to leave them in too long, or they’ll become too hard to slice.

FAQS

CAN I USE STORE-BOUGHT CARAMEL INSTEAD OF MAKING MY OWN PEANUT BUTTER CARAMEL?

Yes, you can use store-bought caramel sauce to save time. Simply warm the caramel sauce slightly before spreading it over the shortbread base.

CAN I ADD NUTS TO THESE FABULOUS BARS?

Absolutely! Chopped nuts, such as pecans or almonds, can be added to the caramel layer or sprinkled on top for extra texture and flavor.

CAN I MAKE THESE VEGAN CARAMEL CHOCOLATE SHORTBREAD BARS IN ADVANCE?

Yes, these gluten free caramel shortbread bars are great for making ahead. Prepare and refrigerate them a day or two before your event to ensure they’re ready to be served.

WHAT OCCASIONS ARE THESE CARAMEL BARS SUITABLE FOR?

Chocolate Caramel Shortbread Bars are perfect for parties, potlucks, holiday gatherings, and any occasion where you want to impress with a decadent dessert.

Other Gluten-Free Holiday Desserts You May Want To Try!

• Chocolate Peppermint Truffles
• Christmas Sugar Cookie Fudge Recipe
• Gluten Free Vegan Peanut Butter Cookies
• Chewy Double Chocolate Peppermint Cookies
• Soft And Chewy Ginger Molasses Cookies
• Gluten Free Chocolate Fudge Crinkle Cookies
• Chocolate Covered Pretzel Wreaths
• Santa Rice Krispie Treats
• Easy Reindeer Cake Pops
• Peppermint Layered Christmas Chocolate Fudge
• Gluten-Free Oreo Cake Balls
• Easy Christmas Crack Recipe
• Salty Christmas White Trash
• Cinnamon Sugar Puff Pastry Christmas Tree
• Biscoff Truffles Recipe

Continue to Content

Yield: 8 pieces

Chocolate Caramel Shortbread Bars (Millionaire Squares)

Print

Indulge in layers of decadence with our Chocolate Caramel Shortbread Bars. A buttery shortbread base, chewy caramel center, and rich chocolate topping create an irresistible symphony of flavors and textures in every bite.

Prep Time 15 minutes

Chill Time 15 minutes

Total Time 30 minutes

Ingredients

For Almond Flour Shortbread Crust

• 1 1/2 cups fine almond flour, blanched
• 3 tbsp melted coconut oil
• 2 tbsp maple syrup

Caramel layer

• 1/3 cup maple syrup
• 3 tbsp melted coconut oil
• 1/2 cup peanut butter
• 1 tsp vanilla extract

Chocolate layer

• 1 dark chocolate bar
• 1 tbsp melted coconut oil

Instructions

1. Line a bread loaf pan with parchment paper and set aside.
2. In a large bowl, add the almond flour, coconut oil and maple syrup. Combine with a spatula at first, then knead the dough with your hands. The dough is soft and wet at first, and will absorb moisture as you knead.
3. Press the ball with your fingers to evenly cover the bottom of the dish. You can smooth the top of the shortbread crust using a spatula or back of a spoon to make an even layer.
4. Freeze for 10 minutes while you are making the soft caramel layer.
5. In a small bowl, add peanut butter, melted coconut, maple syrup and vanilla extract. Pour homemade caramel sauce over the shortbread layer and return back to the freezer for 10-12 minutes or until firm.
6. Meanwhile, make the chocolate layer by melting the chocolate and coconut oil in a small saucepan over medium heat. You can also simply melt the chocolate layer in a microwave-safe bowl in the microwave.
7. Pour the melted chocolate on top of the caramel layer and put back in freezer for 2-5 minutes for chocolate to set. You can add a sprinkle of sea salt to the top if desired.
8. Cut into 8 squares and enjoy.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 482Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 2mgSodium: 84mgCarbohydrates: 33gFiber: 5gSugar: 23gProtein: 9g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Did you make this recipe?

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