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Close-up of a slice of gluten-free millionaire shortbread topped with glossy chocolate, a layer of caramel, and a shortbread base, sprinkled with flaky sea salt.
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4.67 from 3 votes

Gluten-Free Millionaire Shortbread

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.
Prep Time20 minutes
Cook Time25 minutes
Chill Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free millionaire shortbread
Servings: 9 bars
Author: Sabine Venier

Equipment

  • 1 8x8 or 9x9 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 9x9-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

Serving: 1bar | Calories: 795kcal | Carbohydrates: 96g | Protein: 9g | Fat: 44g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 482mg | Potassium: 358mg | Fiber: 4g | Sugar: 73g | Vitamin A: 1113IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 2mg