With a buttery shortbread layer, a thick caramel layer made with condensed milk, and a smooth salted chocolate topping, these dessert bars are decadent.
It's essentially the same as a vegan caramel slice, as it's known in some parts of the world.
This recipe is a spin on my butterscotch millionaire shortbread which has a more set, almost toffee-like buttery caramel filling.
If you love caramel slices, check out my banoffee millionaires, peanut butter millionaires, and toffee apple millionaire shortbread recipes!
🧾 Ingredients
Here's everything you need to make vegan millionaire bars from scratch:
Ingredient Notes
These vegan millionaire shortbread bars are made using just 6 core ingredients, with a few optional additions.
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Sweetened Condensed Coconut Milk: You can also use sweetened condensed oat milk for the caramel layer. I use Natures Charm, or homemade vegan condensed milk.
- Vegan Butter: This is a key ingredient for millionaire shortbread, so make sure you use vegan block butter (buttery sticks) and not spreadable margarine. It creates a ”buttery” shortbread crust and helps to flavor and set the caramel.
- Sugar: I use a mix of granulated and brown sugar. Granulated sugar gives the caramel structure whereas soft brown sugar adds lovely molasses notes. Due to its slight acidity, brown sugar is also great to help prevent crystallization in caramel.
- Ground Almonds: Used in place of flour to make these millionaire bars gluten-free. Ground almonds add a lovely flavor and soft consistency to the shortbread base. I've included an option to make them with regular flour too!
- Vegan Dark Chocolate: You'll want good quality dark chocolate, I use one that's 70%. If you prefer milk chocolate you could try this homemade vegan milk chocolate. Alternatively, you can top the bars with rich chocolate ganache for a super soft topping.
🥣 Instructions
Here are step-by-step images showing how to make millionaire shortbread vegan. Please refer to the detailed printable recipe card at the bottom of this post for full measurements and written instructions:
Step 1: Pulse the crust ingredients in a food processor until they stick together. Then press the shortbread dough in an even layer into the base of a pan lined with parchment paper.
Step 2: Use a fork to prick the shortbread base with several holes and bake until golden brown.
Step 3: Cook the condensed milk, vegan butter, sugar, and sea salt in a saucepan and slowly bring the temperature to 120°C (248°F). Stir in the vanilla bean paste or vanilla extract if using.
Step 4: Pour the caramel on top of the shortbread crust and chill for at least 2 hours, or until set.
Step 5: Pour melted chocolate on top and sprinkle with flaky sea salt.
💭 Expert Tips
To get an even shortbread base layer, place a sheet of parchment on top of the crust and use a flat-bottomed glass to smooth the surface. Then peel away the parchment.
If the shortbread is slightly puffed up after baking. Don't worry, just use a flat-bottomed glass to compact it down when it's straight from the oven.
Heat the caramel sauce slowly and steadily. If you fire up the temperature too much the caramel will not have enough time to reduce and thicken properly.
Do not overmix the caramel. A lot of caramel recipes use a liquid sweetener such as golden syrup which helps prevent crystallization. Stir the caramel every so often using a spatula to ensure it does not burn to the pan, however, do not whisk or constantly stir the mixture.
Use a very sharp knife to slice the millionaires (I recommend this with all brownies and slices).
Melt a little vegan butter with your chocolate to prevent it from setting too hard. This makes it easier to sink your teeth in and also makes it easier to slice.
💬 FAQs
You can make this recipe using either an 8-inch square baking tin or a 9-inch rectangular pan.
No, you'll need a candy thermometer. Otherwise, there is a risk you won't get the perfect caramel consistency.
Yes, if you don't require gluten-free millionaires shortbread, you can make the base with a vegan classic shortbread crust using plain flour instead of almond flour.
The ratios of vegan butter to flour are a little different due to the lower fat content in plain flour vs. almond flour. I've included the variations in the notes of the printable recipe card at the end of this post.
Vegan millionaire slices can be kept in a sealed container in the fridge for up to a week.
To freeze, wrap them well in plastic wrap and place them in an airtight container. Then simply defrost them in the refrigerator the night/day before serving.
🍯 More Vegan Caramel Slices
📖 Recipe
Description
Equipment
Ingredients
Shortbread Crust
- 400 g (3 ⅘ cups) ground almonds, or 300g plain flour
- 125 g (½ cup) vegan butter, or 200g if using plain flour
- 60 g (¼ cup) soft brown sugar
- ¼ teaspoon sea salt, optional
Caramel
- 320 g (1 ⅖ cups) sweetened condensed coconut milk, or 400g for gooey caramel *see notes
- 180 g (⅘ cups) vegan butter
- 90 g (⅖ cups) soft brown sugar
- 90 g (⅖ cups) granulated sugar
- ½ tsp sea salt, optional
- 1 tsp vanilla extract, optional
Chocolate Coating
- 180 g (6.35 oz) vegan dark chocolate
- 30 g (2 tbsp) vegan butter
- flaky sea salt, for garnish
Instructions
Crust
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan or rectangular 9" pan with some oil or vegan butter, then line it with parchment paper.
- Make the crust: In your food processor, combine all of the crust ingredients until they stick together to form a dough. Evenly press the dough into the base of the pan.Place a sheet of parchment paper on top of the crust and compact it down by smoothing it out with a flat-bottomed glass. Peel off the parchment, and use a fork to prick the dough several times.
- Bake: Bake for 14-15 minutes until slightly browned, then allow it to cool to room temperature. If using plain flour, the bake time will be 15-18 minutes.
- Make the caramel: Add the condensed milk, white and brown sugar, and butter to a saucepan and melt over medium heat. Continue to heat whilst stirring.Place your candy thermometer in the caramel and heat until it reaches 120°C (248°F).Remove from the heat and stir in the sea salt and vanilla if using. Allow the caramel to cool slightly for 5 minutes.
- Assemble: Pour the caramel over the shortbread base and allow it to reach room temperature before transferring it to the fridge for at least 3 hours (or overnight).
- Make the coating: Melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Sprinkle sea salt on top.
- Serving: Allow the slice to set at room temperature for at least 15 minutes before slicing it into servings. Cut slowly, applying pressure to the chocolate until you can see that the knife has made its way through it, then press down to cut through the caramel and biscuit layers.
- Storage: Place in an air-tight container and refrigerate for up to a week.Alternatively, you can freeze them in a sealed container and defrost them for an hour or two before serving.
Notes
- For a gooey caramel layer, use 400g of vegan condensed milk instead of 320g.
- Heat the caramel sauce slowly and steadily, it should take around 15 minutes to reach the correct temperature.
- Do not overmix the caramel sauce, as this can cause crystallization.
- Stir the caramel every so often using a spatula to ensure it does not burn to the pan, however, do not whisk or constantly stir the mixture.
Nutrition
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*This recipe was originally published in December 2021. The recipe has since been improved and updated to simplify the instructions.
