Millionaire’s Shortbread recipe: Gooey No Bake Gluten-Free Bars

This gorgeous Millionare’s Shortbread recipe was conceived from an activity I don’t love: doing taxes. Last weekend our dining room table was full of folders, statements, laptops and piles of paper (mine mostly) as we wound our way section by section through this year’s tax return.

I have a habit of cleaning my car out on the spur of the moment by grabbing a shopping bag, throwing everything floating around the car in it, with great intent to clean it out later (never happens).

I pulled out one of these mystery bags when trying to find a receipt. As I pawed through it, taking the time to trash, recycle or really put away the contents I ran into this…..

My heart stopped. I did not count the zeros but the fact that there were multiple zeros filled me with great joy; like finding money in a jacket pocket the next winter.

Until I remembered it was a fake bill from a local toy store that had landed in the clean out bag.

Nonetheless it gave me the idea to make a Millionaire’s Shortbread recipe! Certainly a distraction from doing the taxes.

What is Millionaire’s Shortbread?

Layered bars with each layer adding more irresistble flavors than the last! Shortbread cookie crumbs form the bottom layer. Gooey caramel is layer number two. Rich chocolate forms the top layer sprinkled with Fleur de Sel Fleur de Sel, the fine sea salt from France.

This recipe is a no bake dessert recipe AND is gluten-free. The caramel layer is made from melted caramel candies, making it easy with no candy thermometer required!

No Bake Millionaire’s Shortbread Recipe Notes:

This no bake gluten-free dessert definitely could be made with a gluten cookie layer instead. The main thing I’ve learned in my years of converting gluten recipes to gluten-free though, is that the absorbency of ground gluten-free cookies is very different than gluten cookie crumbs.

How to make this Millionaire’s Shortbread Recipe with GLUTEN cookie crumbs instead:

Gluten-free cookies tend not to be able to absorb as much butter. So if you want to make this easy no bake chocolate bars recipe using gluten cookies, use the same amount of the crumbs but add additional melted butter as needed to reach a damp sand consistency of the crumb and butter mixture.

Getting the Caramel Layer Just Right!

I experimented with different thicknesses of each layer and settled on liking a thicker, gooey caramel layer the best. Due to that thicker caramel layer, the Millionaire’s Shortbread recipe does best removed from the refrigerator for about 5 minutes before cutting it into bars.

Storage TIP: After serving, store leftovers in the refrigerator to keep the caramel layer firm.

More No Bake Dessert Recipe Ideas You’ll Love:

• {No Bake} Vanilla Bean Pots de Creme with Fresh Cherry Sauce
• Fluffy No-Bake Strawberry ‘Cheesecake’ Dessert Lasagna
• Search no bake Pecan Rum Balls (a No Bake recipe)

If you’ve tried this Millionaire’s Shortbread recipe or any other recipe on BoulderLocavore.com, please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!

Also please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERST to see more delicious food, travel and what I’m up to!

How to Make No Bake Gluten-Free Millionaire’s Shortbread Bars – Step by Step:

No Bake Gluten-Free Millionaire's Shortbread recipe

Gooey Millionaire Bars are full of caramel, chocolate and a sweet crust. Simple tricks make them easy to make!

5 from 5 votes

Print Save Recipe Recipe Saved! Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour 45 minutes

Servings: 32 1-inch by 2-inch bars

Calories: 169kcal

Author: Toni Dash

Cook ModePrevent your screen from going dark

Ingredients

Shortbread layer:

• ▢ 2 cups gluten-free Shortbread Cookie crumbs (approximately 8 1/2 ounces of shortbread cookies processed through a food processor)
• ▢ 5 tablespoons Unsalted Butter , melted

Caramel layer:

• ▢ 15 ounces gluten-free Soft Caramels , unwrapped
• ▢ 3 tablespoons Heavy Whipping Cream

Chocolate layer:

• ▢ 2 cups (approximately 12 ounces) Semi-Sweet Chocolate Chips
• ▢ 1 tablespoon Unsalted Butter
• ▢ Fleur de Sel (Sea Salt)

Instructions

• Prepare an 8 by 8-inch square baking pan by lining it with foil, allowing the foil to extend over the pan sides for easy removal. Spray with non-stick cooking spray.
• Combine the cookie crumbs and melted butter in a mixing bowl; stir together until all the crumbs are moistened and the butter has absorbed into the crumbs (they should have the consistency of wet sand). Spoon them into the prepared pan and press down to form a firm, flat bottom layer. Tip: I used a heavy, flat meat tenderizer to evenly compress the crumb layer.
• Place in the refrigerator to cool fully; approximately 20 minutes.
• Place the unwrapped caramels and the cream in a small, heavy saucepan over medium low heat. Stir constantly to allow the caramels to fully melt.
• Using a heatproof silicon spatula, scrape the melted caramel onto the cookie crumb layer in the pan and smooth to an even thickness. Cover and place back into the refrigerator to fully cool; about 30 minutes. Note: this cooling cycle is important to ensure the caramel and chocolate layers do not mix together.
• Once the caramel layer has cooled, place the chocolate chips and tablespoon of butter in a small bowl. Follow the instructions on the chocolate chip package to melt the chocolate either in the microwave or in a double boiler on the stovetop. Stir briskly to fully mix the chocolate chips and butter to a smooth consistency. 
• Spread onto the caramel layer and smooth the top. Tap the pan multiple times on a firm surface to allow the chocolate to form a uniformly thick layer. Sprinkle lightly with Fleur de Sel and allow to sit at room temperature for 10 minutes before covering and placing in the refrigerator to fully cool and harden.
• Remove the pan from the refrigerator and using the overhanging foil, remove the bars from the pan. Allow them to sit at room temperature for 5-10 minutes to warm slightly. Cut into bars and store in the refrigerator.

Nutrition

Calories: 169kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.7mg

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!