This Gluten Free Millionaire's Shortbread is a triple-layer dessert bar. Rich in name and in flavor. This recipe is made of three easy to make layers. A buttery shortbread crust, chewy salted caramel, and glossy chocolate ganache stack up into one seriously satisfying treat.

Squares of chocolate and caramel layered bars topped with flaky sea salt are arranged on a parchment-lined wooden board.

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Skill Level: Intermediate (but approachable!)

Shortcut Central: Melt candy caramels and

Flavor Remix: Swap dark chocolate for milk or white chocolate, or sprinkle toasted nuts over the ganache before it sets.

Allergy Watch: Egg Free, Nut Free

Think of it as a cross between a Twix bar and favorite your bakesale treat. -but baked at home in your own kitchen.

The caramel layer is made with sweetened condensed milk, which means no finicky sugar crystallization. Just a smooth, chewy caramel that sets beautifully every time. And don't skip the salt-it reins in the sweetness and makes the chocolate pop.

These bars are especially popular around the holidays, but honestly, they're welcome year-round. I tested multiple caramel methods, and the condensed milk version always came out smooth and chewy, while traditional sugar caramel was fussier and sometimes grainy. The layers slice cleanly, stack well, and hold up beautifully on a dessert platter.

Ingredient Notes

Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
Vanilla Extract: Or use vanilla paste.
Sweetened Condensed Milk:
Light Corn Syrup: Just a touch prevents graininess and helps the caramel stay chewy instead of brittle.
Kosher Salt: You can double the salt in the caramel layer for a true salted caramel layer.
Chocolate: Use semi-sweet chocolate chips or chopped dark chocolate.
Heavy Cream: Do not use whole milk or half and half. The chocolate won't properly set.

Assorted baking ingredients including heavy cream, salt, dark chocolate chips, two types of sugar, condensed milk, butter, vanilla extract, corn syrup, and gluten-free flour-perfect for making decadent gluten free millionaire shortbread.

How to Make Gluten-Free Millionaire Shortbread

A step-by-step visual guide for making gluten-free millionaire shortbread. You can skip to the recipe for the full written instructions.

A square baking pan lined with parchment paper and filled with an uneven layer of crumbly dough.

Prepare the Crust

The trick is not overmixing-this dough should look crumbly, not like typical cookie dough. Use a small glass to press it into the pan.

Split image showing an unbaked and baked gluten free millionaire shortbread crust in a parchment-lined square baking pan on a light surface.

Bake and Cool

When pressed into the pan, the shortbread will bake into a crisp, buttery foundation that won't crumble when topped. Cool slightly before adding the caramel.

A saucepan containing brown sugar, butter, cream, vanilla extract, and salt on a light surface, ingredients appear unmixed.

Make the Caramel

Start the condensed milk over low heat, slowly increase to medium-low as you add the ingredients. You can gauge the doneness by color but a candy thermometer will be most exact.

A square baking pan lined with parchment paper is filled with smooth, light brown batter, ready to be baked.

Set the Caramel

It will take at least 10 to 15 minutes for the thick caramel layer to cool and set. You can make the chocolate layer while it cools.

A glass bowl containing a mixture of cream and chocolate chips, ready to be stirred, viewed from above on a light surface.

Prepare the Ganache

Heat the cream on its own, either in the microwave or on the stovetop. Pour over the chocolate. Let it sit to melt the chocolate before you begin to whisk.

A hand uses a spatula to spread chocolate batter evenly in a parchment-lined square baking pan.

Smooth the Chocolate

Smooth out the chocolate, making swirls or create a decoration with a fork.

A square pan lined with parchment paper holds chocolate brownies topped with coarse sea salt. Chocolate chips and a small dish of salt are nearby on a white surface.

Refrigerate

Chill for 10 minutes. Use a warm knife to cut through the slices easily.

Recipe Tips

Use parchment paper with overhangs so you can lift the bars out cleanly.
Let the caramel cool before adding the ganache, or the chocolate may sink.
Dip your knife in hot water and wipe dry for neat, bakery-style cuts.
Don't Rush the caramel. If it looks too runny, keep whisking; it will thicken as it cools.
Use the full ½ teaspoon up to a whole teaspoon of salt in the caramel-it makes all the difference.

More Gluten Free Dessert Bars

Squares of chocolate and caramel layered bars with a sprinkling of sea salt on top, arranged on parchment paper.

Make Ahead and Storing

Make Ahead: Caramel can be prepared up to 2 days in advance and stored in the fridge.

Storing: Keep bars in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.