Vegan Millionaire Shortbread Bars
Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @pastrybysaloni
If you’re looking for take your sweet game up a notch, you need to make these Vegan Millionaire Shortbread Bars!
Imagine biting into 3 layers of perfection: a dreamy shortbread base, luscious homemade caramel layer, and a decadent chocolate finish!
They’re perfectly sweet, indulgent, and easy to make with Let’s Do Organic Sweetened Condensed Coconut Milk, making them completely vegan, egg-free and dairy-free!
Grab the recipe below!
Ingredients:
Shortbread Base:
- 1 cup + 1 tbsp (140g) all-purpose flour
- 1/.2 cup + 1 tbsp (75g) cane sugar
- 1 1/4 tsp (4g) corn starch
- 1/2 tsp (3g) salt
- 1/2 cup or 1 stick (110g) vegan butter (cubed)
Caramel Layer:
- 1/4 cup (50g) cane sugar
- 1/2 cup (110g) vegan butter
- 2 cans (400g) Let’s Do Organic Sweetened Condensed Coconut Milk
- 2 tbsp (30ml) vanilla extract
- 2 tbsp maple syrup or corn syrup
- 2 tsp salt
Chocolate Layer:
- 3/4 cup (125g) vegan dark chocolate chips
- 1/3 cup (80g) coconut cream or peanut butter
Instructions:
- Prepare an 8-inch square baking pan by greasing and lining it with overhanging baking paper.
- In a bowl, mix flour, cane sugar, corn starch, and salt. Add cubed vegan butter. Mix until the dough comes together.
- Press the dough into the pan, chill, then bake at 350°F for 12-15 minutes until edges are golden. Cool in the pan.
- In a pot, combine cane sugar, vegan butter, vegan condensed milk, and corn syrup. Simmer for 15-17 minutes until thickened. Add vanilla and salt. Pour over the baked shortbread and chill for 3-4 hours.
- For the chocolate layer, melt chocolate and vegan cream together. Pour over the caramel layer and spread evenly. Let it set for 1 hour.
- Slice into squares using a knife dipped in hot water for clean cuts. Sprinkle sea salt and enjoy!