Vegan Millionaires Shortbread, also called caramel slice, combines a shortbread crust, soft chewy caramel layer and chocolate ganache topping. It is a delicious combination of textures and flavors that pleases any crowd!
Sometimes you need to make a dessert that you know will be a hit. And there few desserts that are as crowd-pleasing as a batch of Vegan Chocolate Chip Cookies or a slice of Vegan Chocolate Cake.
But, this Vegan Millionaires Shortbread- also called Caramel Slice- is the ticket! The combination of a crisp shortbread crust, soft and chewy caramel and decadent chocolate ganache is truly perfection. This recipe has everything you want from a dessert and more!
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- The caramel can be tricky for beginner bakers, but I have included detailed, step-by-step instructions and photos for you to reference.
- Vegan Millionaires Shortbread is dairy-free and vegan, so anyone can enjoy it!
- The combination of vegan shortbread, caramel and chocolate tastes just like a vegan Twix bar!
- And most importantly, it's absolutely delicious.
Ingredients
Vegan Butter: This recipe uses a lot of vegan butter. My favorite is Country Crock Plant Butter Sticks.
Coconut Cream: Be sure to get coconut cream, not coconut milk. Coconut cream has a higher fat content which is especially important for making the chewy caramel layer of the vegan millionaires shortbread.
Granulated Sugar: Many vegan caramel slice recipes use sweetened condensed milk and brown sugar for the caramel layer, but vegan condensed milk is hard to find. So, I went with a more traditional caramel layer that uses granulated sugar and coconut cream.
Agave Nectar: Agave nectar helps to inhibit recrystallization of the sugar. You can also use light corn syrup.
Chocolate Chips: I used semi-sweet chocolate chips, but use vegan milk chocolate chips if you prefer!
Special Equipment
Sometimes you can make caramel without a thermometer, like my Vegan Salted Caramel Sauce.
This is not one of those times! The temperatures need to be precise for the caramel layer in this Vegan Millionaires Shortbread to set properly.
Use a thermometer that can handle very hot temperatures like this one.
Instructions
Step 1. To make the Vegan Millionaires Shortbread, first, make the shortbread crust by creaming together vegan butter and powdered sugar. Then, add vanilla and coconut cream and mix.
Finally, add the flour and mix until combined.
Step 2. Pour the shortbread mixture into a lined 8x8-inch square baking pan.
Use oiled hands to press the mixture evenly to the edges and into corners.
Step 3. Bake in a 350* F oven for 26-28 minutes, or until the edges of the shortbread are lightly browned.
You don't need to allow the shortbread to cool before pouring the caramel layer onto it!
Step 4. Next make the caramel layer. Add the coconut cream and vegan butter to a small pot over low heat. Stir occasionally until the vegan butter is melted, then remove from heat.
Into a 2-quart pot over medium-high heat, add sugar, water and agave nectar.
Step 5. Cook until the mixture registers 325* F on a thermometer. Then, turn the heat to medium-low.
Next, add the warm butter and coconut cream mixture slowly, in 4 additions. Stir with a heat-proof utensil after each addition. Be careful! The mixture will bubble and steam.
Step 6. Turn the heat to medium and cook the caramel, stirring occasionally until it registers 245* F on a thermometer.
Step 7. Carefully pour the caramel onto the shortbread. Allow the caramel to cool for at least 2 hours before topping with ganache.
Step 8. Combine chocolate chips and coconut cream in a small pot over low heat. Cook, stirring frequently until the chocolate chips are completely melted.
Pour the ganache over the caramel layer and use a spatula to spread it out evenly.
Place in the refrigerator for at least 2 hours before slicing and serving the Vegan Millionaires Shortbread.
Recipe FAQs
Keep it in the refrigerator for up to 5 days. If you leave it at room temperature, the caramel will soften too much.
Yes! You can freeze the shortbread for up to a month.
The caramel needs to cook to a specific temperature to thicken. In this recipe, it is crucial for the caramel to reach 245* F after the cream and butter are added or it will not set properly.
Expert Recipe Tips
To cut the Vegan Millionaires Shortbread, run a chef's knife under hot water, then dry it with a kitchen towel. The hot knife will slice through the caramel and chocolate layers much more easily. Repeat as needed.
Be sure to line the pan on all sides with parchment paper or aluminum foil or you will not be able to remove the finished shortbread from the pan!
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📖 Recipe
Vegan Millionaires Shortbread
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer
- 2 Saucepans 1-Quart and 2-Quart
- 1 Thermometer
- 1 8x8 inch Square Baking Pan
- Parchment Paper
Ingredients
For the Shortbread Crust
- 14 tablespoon Vegan Butter, room temperature
- ⅔ Cup Powdered sugar, sifted
- 2 tablespoon Coconut Cream
- 1 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
For the Caramel Layer
- 12 tablespoon Vegan Butter
- ¾ Cup Coconut Cream
- 1 ⅔ Cups Granulated Sugar
- ⅓ Cup Water
- ¼ Cup Agave Nectar
For the Chocolate Layer
- 1 ½ Cup Semi-Sweet Chocolate Chips
- ⅓ Cup Coconut Cream
- Flaky Sea Salt
Instructions
Make the Shortbread Crust
- Preheat oven to 350* F. Grease an 8x8-inch square pan with pan spray, then line it with parchment paper or aluminum foil. Make sure to cover all sides of the pan!
- In a large bowl using a hand mixer, cream vegan butter and powdered sugar until light and fluffy. Add the coconut cream and vanilla and mix well to combine.14 tablespoon Vegan Butter, room temperature, ⅔ Cup Powdered sugar, sifted, 1 teaspoon Vanilla Extract, 2 tablespoon Coconut Cream
- Add flour and mix until combined. Transfer the shortbread dough into the lined baking pan. Use oiled hands to evenly press the crust out all the way into the corners. You want a nice, even crust.2 Cups All-Purpose Flour
- Bake the crust in a 350* F oven for 26-28 minutes, stopping to turn the pan halfway through baking. The crust should be golden at the edges. Allow to cool while you make the caramel.
Make the Caramel
- Add the vegan butter and coconut cream into a 1-quart saucepan. Place the pan over low heat until the butter is melted. Then, remove from heat.12 tablespoon Vegan Butter, ¾ Cup Coconut Cream
- Meanwhile, in a 2-quart saucepan, combine sugar, water and agave. Cook over medium-high heat until the mixture registers 325* F on a candy thermometer. Then, reduce the heat to medium-low and slowly add the warm coconut cream mixture in four additions, carefully stirring with a heat proof utensil after each addition.1 ⅔ Cups Granulated Sugar, ⅓ Cup Water, ¼ Cup Agave Nectar
- Continue cooking the caramel mixture, stirring occasionally, until the thermometer registers 245 * F. Then, remove from heat and carefully pour the caramel over the shortbread crust.
- Allow the caramel layer to cool for at least 2 hours before topping with the chocolate layer.
Make the Chocolate Layer
- In a small saucepan over low heat, combine the chocolate chips and coconut cream. Cook, stirring frequently, until the chocolate melts.1 ½ Cup Semi-Sweet Chocolate Chips, ⅓ Cup Coconut Cream
- Then, pour the chocolate on top of the caramel layer and use a spatula to evenly spread it out. Top with a sprinkle of flaky sea salt if desired.Flaky Sea Salt
- Place the shortbread in the refrigerator for at least 2 hour before slicing and serving.
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