Vegan Millionaires Shortbread

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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!

Prep Time40

Cook Time30

Cooling Time2

Total Time3 10

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 463kcal

Author: Megan Calipari

Cost: $5

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.

Notes

A thermometer is required for this recipe! Do not try to make it without one.

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!

To cut the 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.

Nutrition