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.
Shortbread:
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.
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.
Chocolate:
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
Vegan Millionaire Bars
- Total Time: 35 minutes
- Yield: 20 cookie bars 1x
- Diet: Vegan
Description
A layer of buttery chocolate chip shortbread, smooth caramel, and deep chocolate come together to make these Vegan Millionaire Shortbread cookies.
Ingredients
Shortbread:
- 1/2 cup vegan butter, softened
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons powdered sugar
- 1 cup all purpose flour1/3 cup vegan mini chocolate chips
Caramel:
- 14 oz. can of sweetened condensed coconut milk
- 2 tablespoons corn syrup
- 1/4 cup vegan butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate
- 1 3/4 cup of vegan chocolate chips (remainder of 12 oz. bag)
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350 and prepare a 8×8 square pan with parchment paper. Cream the softened butter, brown sugar, and vanilla in a stand mixer or with a hand mixer. Add powdered sugar and flour and mix until crumbly dough forms. Gently mix in chocolate chips. Press evenly into the pan. Bake for 18-20 minutes and then remove from the oven and set aside.
- While the shortbread is baking, make the caramel. Add condensed coconut milk, corn syrup, and butter in a small saucepan. Place over low-medium heat. Stir until butter is melted and ingredients are combined. Allow the caramel mixture to slowly cook over heat until it reaches 225 degrees and turns a light peanut butter color. Scrape the sides and bottom occasionally to keep from burning. Once caramel is cooked, immediately remove from heat and pour over the shortbread crust and spread evenly. If the caramel is ready before the shortbread, keep on very low heat stirring constantly until the shortbread is done. Set aside.
- Combine chocolate chips and coconut oil in a microwave safe bowl and heat for 15 seconds at a time, stirring in between, until completely melted. Pour over caramel and spread evenly. Allow to cool completely prior to slicing and serving.
Notes
Store on the counter for 3 days or in the refrigerator for up to a week.
- Prep Time: 5
- Cook Time: 30
- Category: Dessert, cookies
Keywords: vegan millionaire shortbread, millionaire shortbread cookies
Leave a Reply