Name: Vegan Millionaire Bars
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: ½ cup vegan butter, softened; ¼ cup brown sugar; 2 teaspoons vanilla extract; 2 tablespoons powdered sugar; 1 cup all purpose flour⅓ cup vegan mini chocolate chips; 14 oz. can of sweetened condensed coconut milk; 2 tablespoons corn syrup; ¼ cup vegan butter; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 ¾ cup of vegan chocolate chips (remainder of 12 oz. bag); 1 tablespoon coconut oil

Description

A layer of buttery chocolate chip shortbread, smooth caramel, and deep chocolate come together to make these Vegan Millionaire Shortbread cookies.

Ingredients

Scale

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