Gluten-Free Millionaire's Shortbread Bars
- 8x8 baking pan
- 1½ cups gluten-free flour with xanthan gum (we used GF Jules, affiliate link)
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 8 tablespoons tablespoons butter or dairy free butter softened, cut into tablespoons
Date Caramel Layer
- 1½ cups pitted dates
- ½ cup almond butter sub your favorite nut/ seed butter as necessary for allergies
- 3-4 tablespoons maple syrup to taste
- ½-¾ teaspoon sea salt start with 1/2 teaspoon, taste and add more; don't be afraid to add the salt!
- 1 teaspoon vanilla extract
- 1 cup chocolate chips of choice (we use semi sweet, dark chocolate would be great too!)
- 1 tablespoon coconut oil
Coarse Sea Salt for topping (optional)
- Preheat oven to 375 degrees F and line an 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done. Set aside.
- Using a stand mixer or hand mixer, add flour, sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
- Add butter, 1 piece at a time and continue mixing, increasing speed to medium high once all the butter is combined, until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
- Using your hands, press the dough into an even layer in the prepared baking pan.
- Bake 16 minutes or until set, edges may start to brown.
- Let cool 15 minutes, then chill in the freezer for 30 minutes.
Date Caramel Layer
- Add the dates to a food processor and process until smooth. Add remaining ingredients and process until very well combined. It will pull away from the sides and mostly form into one mixture.
- Spread evenly over baked and chilled shortbread layer.
- Chill in the freezer for 30 minutes.
- In a small saucepan, heat chocolate chips and coconut oil on low heat, stirring frequently until melted and well combined.
- Remove from heat, then pour chocolate evenly over chilled bars. (rock pan gently from side to side to make sure even).
- Chill in the freezer for 2 hours or more.
Slice and store.
- After frozen, remove the pan from the freezer for 5-10 minutes before slicing to reduce cracking. Lift parchment a paper out of the pan and onto a cutting board, and cut into bars, or slices.
- Tip: if chocolate cracks while cutting, try cutting with a serrated knife.
- Top with coarse sea salt or even an extra with chocolate drizzle --it's a great way to cover any small cracks!
- Store at room temperature for several days, in the refrigerator for up to a week, or in the freezer for up to 3 months.