Gluten-free millionaire shortbread is every bit as rich and indulgent as it sounds, and I can’t get enough of it. For me, it’s like creating a homemade Twix bar—only better. I love the way the buttery gluten-free shortbread melts in my mouth, the caramel adds a deep sweetness, and the chocolate ganache ties it all together. Making these is just as satisfying as eating them, and trust me, I never stop at just one.
Buttery and crumbly desserts are my favorite, and classic Twix bars were my go-to treat before transitioning to a gluten-free lifestyle. Gluten-free shortbread cookies are a regular in my kitchen, so I knew I could recreate my old favorite with some adjustments.
A rich, buttery shortbread layer provides the perfect base, topped with a thick and smooth caramel for just the right amount of sweetness. The finishing touch is a glossy layer of dark chocolate ganache, making this gluten-free millionaire shortbread a luxurious dessert that truly lives up to its namesake.
Gluten-Free Millionaire Shortbread
Equipment
- 1 8×8 or 9×9 baking dish
Ingredients
Shortbread Base
- 2 cups gluten-free all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
Caramel Layer
- 1 14 oz can sweetened condensed milk
- 1/2 cup unsalted butter, chopped into pieces
- 1 cup dark brown sugar, packed
- 1/4 cup golden syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Chocolate Layer
- 7 oz dark chocolate chips, 65-75%
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper.
- Mix gluten-free flour, sugar, and salt in a bowl. Add butter and mix until a dough forms.
- Press evenly into the prepared pan and bake for 20–25 minutes until lightly golden. Cool completely.
- Combine condensed milk, butter, brown sugar, and golden syrup in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 8–10 minutes.
- Remove from heat and stir in vanilla extract and salt. Pour over the cooled shortbread base and spread evenly. Refrigerate until set, about 30 minutes.
- Melt chocolate chips and butter together in a microwave-safe bowl or over a double boiler, stirring until smooth.
- Pour the melted chocolate over the caramel layer and spread evenly. Chill until set, about 1 hour.
Notes
- I use Pillsbury gluten-free flour for all my baking.
- Measure flour with the spoon and sweep method. Scoop flour into a measuring cup and sweep off excess with a knife. Don’t scoop the flour with your measuring cup. This will lead to compacted flour, which will result in dense shortbread.
- Use a sharp knife warmed in hot water, then dry it before cutting. Press down gently to avoid cracking.
- Cook caramel until thickened and golden, stirring constantly to avoid burning. I like to use a thermometer for my caramel. Once it reaches 225°F, it’s done. If the caramel is grainy, it hasn’t cooked long enough.
- Sprinkle flaky sea salt, crushed nuts, or coconut flakes on top of the chocolate layer before it sets.
- Keep leftovers fresh by storing them in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze in an airtight container for up to two months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Millionaire Shortbread Step-by-Step
Gather all your ingredients together.
Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper. Using a hand mixer or by hand with a spatula, mix together 2 cups of gluten-free flour, ⅓ cup sugar, and ½ tsp salt.
Add in 1 cup melted unsalted butter and mix until the dough forms.
Press the dough evenly into the lined pan.
Place in the oven and bake for 20-25 minutes. The shortbread should be lightly golden. Place to the side to cool completely.
In a saucepan, combine 1 14 oz can of sweetened condensed milk, ½ cup chopped unsalted butter, 1 cup dark brown sugar, and ¼ cup golden syrup. Cook over medium heat while stirring constantly. Use a thermometer to check the caramel. The temperature should reach 225°F. If you don’t have a thermometer, stir constantly until the mixture thickens in about 8-10 minutes and turns golden brown. The sugar should be melted, and the caramel should be smooth.
Remove the caramel from the heat and stir in 1 tsp vanilla extract and 1 tsp salt. Pour the caramel evenly over the cooled shortbread base into the pan. Place the pan in the refrigerator to set for 30 minutes.
Using a microwave-safe bowl or double boiler, melt 7 oz dark chocolate chips. Stir the melted chocolate until no clumps remain and the ganache is smooth.
Grab the chilled pan from the refrigerator and pour the melted chocolate evenly over the caramel layer. Place the pan back into the refrigerator for 1 hour to allow the chocolate to set.
Once set, remove the pan from the refrigerator. Run a large, sharp knife under hot water for a few seconds to heat up the blade. Dry excess water off the blade and cut the millionaire shortbread into your desired-sized squares.
If you want, finish the squares with flaky sea salt. Enjoy!
Storage Instructions
Keep leftovers fresh by storing them in an airtight container in the refrigerator for up to one week.
For longer storage, freeze in an airtight container for up to two months.
Hi! My hubby is new to gluten-free and I’m excited to try this dessert for him. Would it be possible to get this recipe edited toadd weight measurements instead of cups/tspoons? I know this is a more accurate way of measuring things but I’m not good with math to figure it out myself? Thank you for all these great recipes!!
Hi Vickie,
Here you go:
2 cups gluten-free all-purpose flour = 240 g
1/3 cup sugar = 67 g
1/2 teaspoon salt =. 3 g
1 cup dark brown sugar = 213 g
Delicious! I used honey in place of golden syrup and sprinkled chopped almonds on top.
So good!
I made these for our family this past Valentine’s Day weekend. They were incredible! Since we’re in the States, I checked for options that would exchange well for golden syrup (molasses, honey, maple syrup, light karo), and used light karo without any issues. These bars are delicious! Our whole family loves them. Definitely recommend!
These look fantastic… and I have 2 questions. Can you make this sweetened condensed coconut milk for dairy allergy? And what is golden syrup? Thank you!
Hi Kelly, yes, you can use sweetened condensed coconut milk. Golden syrup is an invert-sugar syrup. The most common brand is Lyle’s. Honey, maple syrup, or corn syrup are all good alternatives if you have trouble finding it.