Millionaire Shortbread Bars
Makes 8 squares | 7 hours
Directions:
- Preheat the oven to 350°F. Line a 9.5″ x 5″ loaf pan with parchment paper, allowing some paper to overhang the sides.
- Prepare the shortbread. Use hand beaters or a stand mixer to mix the butter, flours, sugar and vanilla together.
- Use the back of a spoon or measuring cup to press the shortbread dough evenly into the loaf pan. Bake 10 minutes until golden. Let cool completely.
- Prepare the caramel. Add the coconut cream and maple syrup to a medium saucepan and bring to a boil over medium-high heat, stirring frequently. Cook 10–15 minutes until the mixture has significantly thickened. If the mixture starts to boil over, reduce the heat to medium or medium-low. Remove from the heat and carefully whisk in the cashew cream and vanilla. Allow to cool slightly, then spread evenly over the shortbread. Let set in the fridge 4–6 hours.
- Prepare the chocolate layer. Add the chocolate and coconut oil to a microwave-safe bowl. Heat in the microwave in 20 second increments and stir between each until the chocolate has melted.
- Remove the bars from the fridge and evenly pour the chocolate over the caramel. Top with a sprinkle of sea salt to taste. Place in the freezer for about 20 minutes or until the chocolate solidifies.
- To serve, use the ends of the parchment paper to lift the bars out of the pan. Heat a large knife under hot water, wipe the wetness off with a towel and slice into squares. Serve immediately. Store leftovers in an airtight container in the freezer.
Robin is the creator of the blog Greens, Eggs, and Yams. Her passion is creating vegan and gluten free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy! https://www.greenseggsandyams.com/ IG: @greeneggsandyams
