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By Alyssa

Gluten Free Millionaire Bars

Name: Gluten Free Millionaire Bars
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 2 Cups Bob's Red Mill Gluten Free 1:1 Baking Flour; 1 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1/2 cup powdered sugar; 1/2 teaspoon fine sea salt; 3 tablespoons brown sugar; 1 cup granulated sugar; 1/3 cup unsalted butter cut into cubes; ½ cup heavy cream; ½ teaspoon coarse salt; 1/4 cup chocolate chips; 2 tbsp Coconut Oil

18 steps

Prep:1h 15minCook:45min

Looking for a delicious gluten-free dessert that's sure to impress your guests? Look no further than these gluten-free millionaire bars! With a buttery shortbread crust, gooey caramel filling, and rich chocolate topping, these bars are the ultimate indulgence. Best of all, they're easy to make and completely gluten-free, so everyone can enjoy them. Whether you're hosting a dinner party or just looking for a sweet treat to enjoy at home, these gluten-free millionaire bars are sure to hit the spot. Follow this recipe for a complete guide on how to make them.

Updated at: Thu, 17 Aug 2023 09:03:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories336.5 kcal (17%)

Total Fat20.2 g (29%)

Carbs39.2 g (15%)

Sugars26.2 g (29%)

Protein1 g (2%)

Sodium175.1 mg (9%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

Instructions

Step 1

Preheat your oven to 325°F (165°C) and line an 9x9-inch baking dish with parchment paper.

Shortbread Crust/Crumble

Step 2

To make the shortbread crust, add your butter, sugars, and salt to your stand mixer bowl. Using the paddle attachment, mix everything together until smooth and creamy. Scrape down the sides of the bowl as needed.

unsalted butter1 cup

powdered sugar½ cup

fine sea salt½ teaspoon

granulated sugar½ cup

Step 3

Add in the flour and mix until fully combined. Once combined, transfer 3/4 of the dough to the prepared pan and press it down evenly. I placed a sheet of parchment paper over the dough to easily spread it flat (removing the parchment after it’s flattened). Place the remaining dough in the fridge for later.

gluten free baking flour2 cups

Step 4

Bake the crust layer in the oven for about 20-25 minutes. The crust is ready when the edges are beginning to brown.

Step 5

Remove from the oven and cool for 20-30 minutes. This step is important so the caramel doesn't melt through the crust. Leave your oven on, we'll need it again in a bit! While the crust is cooling, prepare the caramel layer.

Caramel Filling

Step 6

To make the caramel filling, start by adding your sugar to a medium saucepan and place it on medium heat.

granulated sugar1 cup

Step 7

Melt the sugar, stirring occasionally, until it becomes golden amber in colour and has no lumps.

Step 8

Once the sugar has melted, add in the cubes of butter. Be sure to do this slowly and carefully as the mixture is going to bubble up. Continue stirring until the butter is completely melted and incorporated.

unsalted butter⅓ cup

Step 9

Once the butter is combined, turn down your heat to low and add in the cream. Whisk until fully incorporated.

heavy cream½ cup

Step 10

Once you have a smooth mixture, remove your caramel from the heat and add in the salt.

coarse salt½ teaspoon

Step 11

Set the caramel aside to cool completely.

Shortbread Bars Continued

Step 12

Once the crust and the caramel have cooled completely, pour the caramel over the crust base. Spread the caramel evenly.

Step 13

Mix the brown sugar into the remaining shortbread dough. Once mixed, crumble it over the top of the caramel layer.

brown sugar3 tablespoons

Step 14

Bake in the oven for another 25-30 minutes (at 325°F/165°C). The crumble on top will begin to look golden and the caramel should be slightly bubbling.

Step 15

Remove from the oven and cool for a minimum of 3 hours. The caramel in this recipe is a gooey consistency so these bars must be cooled before cutting to avoid a gooey mess!

Step 16

Once cooled, lift the bars out of the pan. Prepare your chocolate drizzle by melting the chocolate chips in the microwave with the coconut oil for 30-45 increments. Stirring each interval until melted.

chocolate chips¼ cup

coconut oil2 Tbsp

Step 17

Pour the chocolate into a ziploc bag to drizzle overtop (I use the freezer bags as they are more sturdy) or pour the chocolate right on the bars and spread evenly.

Step 18

Let the chocolate set or go right in and cut the bars using a sharp knife. Serve and enjoy!