Vegan millionaire shortbread consists of buttery vegan shortbread, gooey vegan caramel, and topped with a layer of dairy-free chocolate!  It’s essentially a homemade vegan Twix bar that will blow your mind!

Three vegan millionaire shortbread bars stacked on top of each other.

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Millionaire shortbread takes a little more time than traditional cookies since there are 3 layers, but the time and effort are well worth it when you taste your first bite!

The bottom layer is simply my vegan shortbread cookie recipe made with only 3 simple ingredients and pressed to the bottom of a baking dish and baked to form a cookie bottom.

The middle layer uses my authentic tasting salted vegan caramel recipe (you can leave out the salt if you would like).  The caramel sauce uses traditional caramel-making methods, so it can be a little tricky.  If you want an easier alternative you can make peanut butter caramel instead.

🧾 Ingredients and Substitutions

For the shortbread

  • Flour – white flour works best.  Gluten-free flour mixes also work well for this recipe, however, I don’t recommend almond flour.
  • Vegan Butter – any vegan margarine will work.  I like to use the stick version of my homemade vegan butter.
  • Sugar – a white or light-colored sugar will make the whites shortbread.

For the caramel

  • Sugar – white or light-colored sugar works best.
  • Plant-Based Milk – any type of soy, almond, oat, or cashew milk will work.
  • Oil – I like to use refined coconut oil, but any neutral-flavored oil will work well.  The coconut oil will also help your caramel set up firmer so it doesn’t run out of your bars.
  • Cream of Tartar – to make your caramel extra smooth. (optional)
  • Salt – optional

For the chocolate

  • Chocolate Chips – any type that you want, just be sure that they are vegan.
  • Vegan Butter – or refined coconut oil.
  • Coarse Salt – optional for sprinkling on top.
Vegan millionaire shortbread bars scattered around white parchment paper.

🥄 Make the shortbread layer

  1. Preheat the oven to 350 F.
  2. Mix together 1 cup of flour, 1/2 cup softened vegan butter, and 1/4 cup sugar until you have a thick smooth dough.
  3. Press the shortbread dough evenly on the bottom of a parchment-lined 8′ X8″ baking dish.
  4. Bake the shortbread layer for 30 minutes at 350 F.  Then take out of the oven and let it cool at room temperature.

🥄 Make the caramel layer

  1. Measure out your coconut oil, plant-based milk, and salt. Have them waiting near the stove.
  2. Start with a very clean pan and pour in sugar, water, and cream of tartar.
  3. Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
  4. Allow the sauce to boil for about 5 minutes and then start watching it very closely.
  5. After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
  6. When it starts to caramelize, remove it from the burner, and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
  7. Pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
  8. Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the salt for regular caramel).
  9. Pour the hot caramel onto the shortbread layer and smooth it out if needed.  Put in the fridge to cool.

Note: You can make this easier by using my peanut butter caramel instead. Check out this post if you want more detailed instructions on how to make the homemade vegan caramel sauce.

Vegan caramel being poured onto cooked shortbread to make millionaire bars.

🥄 Make the chocolate layer

  1. Melt 1 1/2 cups of dairy-free chocolate chips with 3 tbsp of vegan butter in the microwave or in a double boiler.  (You can not melt chocolate chips directly on the stovetop).  (I find that the easiest way is in a pyrex measuring container and putting it in the microwave for 1 minute 15 seconds.)
  2. Stir the melted chocolate and butter with a fork until they are completely melted and blended together then pour it over your caramel layer and smooth it out with a spatula.
Vegan chocolate being spread over layers of shortbread and caramel to make vegan millionaire shortbread bars.

🔪 Cut into bars

  1. Refrigerate your vegan millionaire shortbread for 2 hours until the caramel and chocolate are firm, then pull them out of the pan holding the parchment paper and cut them into bars.  (You can sprinkle the tops with coarse salt if you wish.)
A large knife cutting millionaire shortbread into squares.

👩🏻‍🍳 Pro Tips

  • Make sure to get the shortbread layer as smooth and even as possible.  If you have areas where the shortbread is thicker or thinner, your caramel will not be a uniform thickness.
  • Be sure to follow the steps for the caramel exactly.  Caramel is a candy-making process which is an exact science.  Slight changes to the recipe will cause your caramel to fail.  (Even differences in humidity will make the caramel come out slightly different each time you make it.)  If you want more detailed help with the caramel recipe, be sure to check out my vegan salted caramel recipe.
  • Don’t overheat the chocolate chips!  Heat them until they just start to melt.  The process of stirring them will cause them to melt the rest of the way.
  • Use a large sharp knife to cut them into squares and push down firmly to get a clean cut.
  • For perfect squares first cut 1/4 inch off of each side to make perfect edges.  Then cut the large square in half in both directions.  Cut those squares in half in both directions too and you should have near-perfect squares.

📖 Twix bar variation

  1. Follow the step for making the shortbread and caramel, then refrigerate for at least 2 hours.
  2. Cut into long bars the shape and size of a Twix bar and put in the freezer while preparing the chocolate.
  3. Follow the steps for the melted chocolate and dip the cold cookie and caramel bars into the melted chocolate.
  4. Place on a parchment-lined tray and keep in the fridge for at least another hour or until ready to serve.

🥡 Storing and Freezing

Keep the millionaire bars in the fridge in a sealed container for up to 5 days.

These bars will freeze well if you first seal them in an air-tight container.  They will stay good in the freezer for up to 3 months.  If you are stacking them inside a container, be sure to put a layer of parchment paper between the layers.

A top view of vegan millionaire shortbread bars made with shortbread, caramel, and chocolate with coarse salt sprinkled on top.

🌟 More delicious vegan desserts

📌 Be sure to follow me on Pinterest for new vegan recipes!

Three vegan millionaire shortbread bars stacked on top of each other.
4.50 from 2 rating

Vegan Millionaire Shortbread

Yield: 20
Prep: 15 minutes
Cook: 30 minutes
Cooling Time: 2 hours
Total: 2 hours 45 minutes
Author: Monica Davis
Layers of vegan shortbread, caramel, and chocolate cut into squares and topped with coarse salt! A homemade vegan Twix bar.
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Ingredients

For the shortbread:

For the caramel:

  • 1/4 cup refined coconut oil
  • 3 tablespoon plant-based milk
  • 3/4 teaspoon salt, (optional for salted caramel)
  • 1 cup sugar, (white works best)
  • 3 tablespoon water
  • 1/8 teaspoon cream of tartar

For the chocolate:

Instructions
 

Make the shortbread layer:

  • Preheat the oven to 350 F.
  • Mix together 1 cup of flour, 1/2 cup softened vegan butter, and 1/4 cup sugar until you have a thick smooth dough.
  • Press the shortbread dough evenly on the bottom of a parchment-lined 8′ X8″ baking dish.
  • Bake the shortbread layer for 30 minutes at 350 F.  Then take out of the oven and let it cool at room temperature.

Make the caramel layer: (or make easy peanut butter caramel)

  • Measure out 1/4 cup coconut oil, 3 tbsp plant-based milk, and 3/4 tsp salt into separate containers. Have them waiting near the stove.
  • Start with a very clean pan and pour in 1 cup sugar, 3 tbsp water, and 1/8 tsp cream of tartar.
  • Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
  • Allow the sauce to boil for about 5 minutes and then start watching it very closely.
  • After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
  • When it starts to caramelize, remove it from the burner, and immediately pour in the 1/4 cup coconut oil. (At this point you can give it a stir with a long-handled whisk).
  • Pour in the 3 tbsp plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
  • Once the bubbling from the milk calms down, add the 3/4 tsp salt and stir for a few more seconds. (or leave out the salt for regular caramel).
  • Pour the hot caramel onto the shortbread layer and smooth it out if needed.  Put in the fridge to cool.

Make the chocolate layer:

  • Melt 1 1/2 cups of dairy-free chocolate chips with 3 tbsp of vegan butter in the microwave or in a double boiler.  (You can not melt chocolate chips directly on the stovetop).  (I find that the easiest way is in a pyrex measuring container and putting it in the microwave for 1 minute 15 seconds.)
  • Stir the melted chocolate and butter with a fork until they are completely melted and blended together then pour it over your caramel layer and smooth it out with a spatula.

Cut into bars:

  • Refrigerate your vegan millionaire shortbread for 2 hours until the caramel and chocolate are firm, then pull them out of the pan holding the parchment paper and cut them into bars.  (You can sprinkle the tops with coarse salt if you wish.)

Notes

  • Make sure to get the shortbread layer as smooth and even as possible.  If you have areas where the shortbread is thicker or thinner, your caramel will not be a uniform thickness.
  • Be sure to follow the steps for the caramel exactly.  Caramel is a candy-making process which is an exact science.  Slight changes to the recipe will cause your caramel to fail.  (Even differences in humidity will make the caramel come out slightly different each time you make it.)  If you want more detailed help with the caramel recipe, be sure to check out my vegan salted caramel recipe.
  • Don’t overheat the chocolate chips!  Heat them until they just start to melt.  The process of stirring them will cause them to melt the rest of the way.
  • Use a large sharp knife to cut them into squares and push down firmly to get a clean cut.
  • For perfect squares first cut 1/4 inch off of each side to make perfect edges.  Then cut the large square in half in both directions.  Cut those squares in half in both directions too and you should have near-perfect squares. 
Serving: 1bar, Calories: 222kcal, Carbohydrates: 27g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Sodium: 239mg, Potassium: 24mg, Fiber: 1g, Sugar: 19g, Vitamin A: 305IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg
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