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–+ servings
Squares of layered chocolate, caramel, and nougat with a sprinkle of sea salt are arranged on parchment paper on a wooden board.

Gluten Free Millionaire’s Shortbread

Gluten Free Millionaire’s Shortbread layers crisp shortbread, chewy salted caramel, and silky ganache into a bakery-worthy dessert. The foolproof caramel is made with condensed milk for a chewy, sliceable filling that never crystallizes.
Prep Time 20 minutes
Cook Time 30 minutes
Cool and Refrigerate 25 minutes
Total Time 1 hour 15 minutes
Servings 16

Ingredients

Shortbread Crust

Homemade Caramel

  • 1 14 oz can sweetened condensed milk
  • 1 cup light brown sugar
  • ¼ cup light corn syrup
  • 6 tablespoons unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Chocolate Ganache

  • 1 ½ cups dark chocolate chips
  • ½ cup heavy cream
  • ½ teaspoon kosher salt

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x9-inch metal baking pan, and line it with parchment paper. Set aside.
  • For the crust, place the butter, granulated sugar, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well mixed and just beginning to become fluffy, 2–3 minutes. Turn off the mixer and scrape down the sides of the bowl.
  • Add the flour and salt. Turn the mixer on low to incorporate the ingredients. The mixture will be crumbly, so it will NOT look like typical cookie dough.
  • Using your hands, sprinkle the mixture into the bottom of the prepared pan. Gently and evenly press it down until it forms a crust. Place the pan in the oven, and bake for 15–18 minutes, or until the crust is lightly golden brown. Remove from the oven, and let cool on a wire rack.
  • While the crust bakes, make the caramel filling. In a small saucepan over medium-low heat, whisk together the sweetened condensed milk, light brown sugar, and corn syrup until melted. Add the butter, vanilla extract, and salt. Continue to whisk as the mixture bubbles, darkens, and thickens. Use a candy thermometer to periodically check the temperature. Once it reaches 225°F, after about 6–8 minutes of whisking, remove from the heat.
  • Pour the caramel filling over the shortbread base, spreading evenly. While the caramel cools for 10–15 minutes, make the ganache layer.
  • For the ganache, place the dark chocolate chips in a medium glass bowl. Heat the heavy cream and salt in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes, then gently stir until melted and smooth.
  • Pour the ganache evenly over the caramel layer, gently spreading to create an even layer of chocolate. Place the pan in the refrigerator to allow the ganache to set for about 10 minutes.

Equipment

  • 9x9 inch metal baking pan
  • electric mixer or stand mixer
  • saucepan

Notes

  • If you want to top with salt, cool the chocolate for 10 minutes before sprinkling over the top.
  • For a salted caramel version, increase the salt in the caramel to ½ teaspoon.