A layer of buttery chocolate chip shortbread, smooth caramel, and deep chocolate come together to make these Vegan Millionaire Shortbread cookies. With a little bit of multi-tasking, these come together quickly and are ready to enjoy after a short cooling time. The texture of the crumbly cookie with the smooth caramel and snappy chocolate is so delicious.
This is a vegan version of a classic shortbread cookie. Softened butter is combined with a little bit of sugar and vanilla extract and creamed. The powdered sugar and flour are added until a crumbly dough forms. The mini chocolate chips are folded into the dough. The dough is pressed into a parchment lined 8×8 pan. The cookie layer is baked in a 350 degree oven for 18-20 minutes until just beginning to turn toasty brown around the edges. While the cookie layer is baking, begin to make the caramel.
Combine the sweetened condensed coconut milk with the corn syrup and butter in a small saucepan. Place the saucepan over low-medium heat. Stir until the butter is melted and the mixture is well combined.
Keep the heat low to give you more control over the temperature of the caramel to make sure it doesn’t burn. Don’t stir it constantly when it’s first starting. If you’re like me, you won’t be able to resist scraping the sides and bottom every once in a while to ensure it’s not burning. When it begins to brown more rapidly, begin stirring constantly until it reaches 225 degrees and a deep peanut butter color.
It will take quite a bit of time, up to 20 minutes, to caramelize and reach the appropriate temperature but the wait is worth it. Pour the caramel over the baked cookie layer and spread evenly.
Simply combine the remaining chocolate chips with 1 tablespoon of coconut oil in a small saucepan or microwave safe bowl. If you’re using the stove, turn the heat to low and stir chocolate until it’s completely melted. If you’re using the microwave, heat chocolate mixture in 20 second increments, stirring in between, until chocolate is completely melted and smooth. Pour the chocolate over the caramel and spread evenly.
Allow Vegan Millionaire Shortbread bars to cool completely, about 1 hour, prior to cutting and serving. You can store them on the counter for 3 days or in the fridge for up to a week.
Looking for more vegan chocolate caramel goodness? Try my Vegan Chocolate Caramel Sandwich Cookies!Print