Gluten-Free Millionaire’s Shortbread Bars

The ultimate sweet & salty gluten-free dessert! Decadent but not overly sweet, it's a buttery shortbread + a thick layer of homemade date caramel + a chocolate topping. An irresistible treat!

Gluten-Free Millionaire's shortbread bars easy dessert recipe
Gluten-Free Millionaire’s Shortbread Bars

Easy recipe for irresistible Gluten-Free Millionaire Shortbread Bars!

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So excited for you to try this Gluten-Free Millionaire’s Shortbread Bars!

They are the ultimate sweet-salty treat, decadent but not overly sweet and a hit with all our taste testers!

Like an elevated Twix Bar, they truly do taste like a million bucks!

A buttery shortbread + a thick layer of homemade date caramel + a chocolate topping. Sprinkle with some coarse sea salt and it is over the top!

Each layer is delicious by itself… together they are magical!

Gluten-Free Millionaire's shortbread bars easy dessert recipe

They differ from our Mini Twix Bars, in that they have a shortbread base rather than one with almond flour or oats, and the caramel layer is a bit more decadent in the Millionaire’s Shortbread.

But to keep the bars a bit on the “healthier side”, these Gluten-Free Millionaire Shortbread Bars are made with a a maple date caramel layer, rather than using heavy cream or condensed milk and sugar in classic caramel; and the chocolate layer is purely chocolate rather than a chocolate ganache as is more classic.

How to Make with Gluten-Free Millionaire’s Shortbread Bars

They’re made with just 11 ingredients:

gluten-free all purpose flour (we use GF Jules, affiliate link)

granulated sugar

salt

butter or dairy-free butter

dates

maple syrup

sea salt (not in photo)

almond butter

vanilla extract

chocolate chips

coconut oil

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Millionaire’s Shortbread Bars…

Gluten-Free Millionaire's shortbread bars easy dessert recipe

They come together in 3 steps:

  1. Make the shortbread layer
  2. Top with maple date caramel layer
  3. Top with melted chocolate.

The Shortbread Layer

The shortbread is simply mix of gluten-free all purpose flour, a small amount of granulate sugar, salt and butter.

If comes together in one bowl using a stand mixer or hand mixer.

Pro tips: Make sure the butter is room temperature and quite soft, and run the mixer on medium high for 2-3 minutes once the batter is combined. It will continue to form a batter and pull away from the sides of the bowl.

Press into a pan and bake for 15 minutes. Then after cooling, chill in the freezer for 30 minutes.

Gluten-Free Millionaire's shortbread bars easy dessert recipe

The Date Caramel Layer

The caramel layer is made with 5 ingredients: dates, maple syrup, almond butter, sea salt and vanilla extract.

The ingredients are simply pulsed together in a food processor until smooth, then you have a wonderful soft and chewy, salted caramel!

Spread over the chilled shortbread, then chill again in the freezer for 30 minutes.

The caramel can be made ahead and stored in an air tight container.

The Chocolate Layer

The chocolate layer is simply melted chocolate chips + coconut oil.

You can use semi-sweet or dark chocolate chips.  We used semi sweet.

Pour on the caramel layer and let freeze for 1-2 hours, or longer.

easy recipe gluten-free www.healthygfffamily.com

Tips for Slicing + Storing Gluten-Free Millionaire’s Shortbread Bars

When ready to slice, take the bars out of the freezer and let them sit at room temperature for a 5-10 minutes before slicing to reduce cracking of the chocolate layer when slicing into pieces. (You can see below that I didn’t follow my recommendation and there were a few cracks)

Then lift the parchment paper and the bars out of the pan and place on a cutting board and slice!

A few more pro tips:

  • To reduce cracking in the chocolate layer, use a serrated knife, and heat the knife under hot water, then dry well before slicing.
  • If you get cracking in the chocolate, you can cover any imperfections with a hefty sprinkle of coarse sea salt or a drizzle of chocolate … simply melt a small amount of chocolate and drizzle over the cut pieces.

Gluten-Free Millionaire's shortbread bars easy dessert recipe

 

You can serve them either as squares or slices which can be nice if you want into cut into more bite size servings.

Hope you love them as much as we do!

For more No Bake Snacks and Treats, click here.

Have you tried our…

Chocolate Peanut Butter No Bake Bars

Mini Chocolate Peanut Butter Cups

No Bake Chocolate Truffles

PIN it!

Gluten-Free Millionaire's shortbread bars easy dessert recipe

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Recipe

 

Gluten-Free Millionaire's shortbread bars easy dessert recipe
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Gluten-Free Millionaire's Shortbread Bars

The ultimate sweet & salty gluten-free dessert! Decadent but not overly sweet, it's a buttery shortbread + a thick layer of homemade date caramel + a chocolate topping. An irresistible treat!
Slice into squares as I do here, or slices or bite size pieces.
Prep Time20 minutes
Cook Time16 minutes
Chill Time3 hours
Total Time3 hours 36 minutes
Course: Bar Cookies, Dessert, Cookies
Cuisine: Egg-Free, Nut-Free optional, Gluten-Free, Dairy-Free Optional
Keyword: gluten-free millionaire's shortbread, gluten-free homemade candy, gluten-free millionaire's shortbread recipe, easy gluten-free dessert, gluten-free millionaire's bars
Servings: 16 squares
Author: Healthy Gluten-free Family

Equipment

  • 8x8 baking pan

Ingredients

Shortbread Layer

  • cups gluten-free flour with xanthan gum (we used GF Jules, affiliate link)
  • cup granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons tablespoons butter or dairy free butter softened, cut into tablespoons

Date Caramel Layer

  • 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

Chocolate Layer

  • 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)

    Instructions

    Shortbread Layer

    • 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.

    Chocolate Layer

    • 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.
    Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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