Gluten free millionaire bars are a treat sent straight down from heaven. Crispy shortbread base, with a thick and chewy caramel in the middle. Topped with a decadent chocolate layer, that tastes just like a candy bar.
Eating candy bars for dessert is about to make a comeback in your life.
After making these, it most certainly made a comeback in mine. I ate all of these except for about 4. And I am most certainly not mad about it.
I was mad when I ran out.
So why candy bars? Well because as you can imagine these gluten free millionaire bars taste just like a Twix. And Twix bars are amazing. Except for the fact they have 1 billion ingredients that aren't really real food.
Oh, and the fact they have gluten in them.
I am not saying this millionaire bar recipe is healthy, but I am saying having control of the ingredients that go into your shortbread bar is going to make them taste way better than a Twix. And help you avoid foods that are not real.
And help you avoid gluten.
Also, just in case you are wondering, you cannot tell these are gluten free. So that makes them the perfect dessert to have anytime, company time included.
Are these difficult to make?
I know what you might be thinking. That millionaire bars look a little fussy to make. But I promise these bars are the opposite of difficult to create!
There are three layers so some planning is required due to cooling time. But you have got this friends, and I promise they are sooo worth it.
Ingredients and Substitutions
Let's break this down by layer:
- gluten free flour
Caramel middle layer
- sweetened condensed coconut milk ( I love Natures Charm)
- refined coconut oil
- fresh lemon juice- do not leave this ingredient out it is used to keep the sugar from crystallizing.
Chocolate top layer
- semi-sweet chocolate chips
- coconut milk
My first attempt at making this was made with coconut sugar subbed in for the shortbread. I did not like the way it tasted. It was actually disgusting. For this reason, I would not recommend substituting the sugar.
For the caramel layer, it has not been tested swapping out regular sweetened condensed milk, if you try that sub. You could also swap the coconut oil for butter. I again tried coconut sugar in the caramel for the first recipe and did not like the taste.
If you do not have lemon juice you could use 3 tablespoons of corn syrup. The lemon juice is a necessary ingredient that keeps the sugar from crystallizing.
For the chocolate layer you could sub in any full fat milk you have or like. You could also use an allergy friendly chocolate chip and it will work perfect.
How to store
The bars can be stored in the fridge. Or if you need to make them ahead of time they freeze great. I would recommend you cut them before freezing to make your life easier.
With the freezer or the fridge you will need to let them soften at room temperature if you want them to be the easiest to eat. Me? I ate them pretty much frozen. No shame here.
If you make these bars don't forget that it is so helpful for you to head back and leave a review. If you have bloggers you love (I hope I am one, ahaha) this is one of the best ways you can support them!
I would also be so grateful for you to follow along with me on IG!
If you are ready to be a millionaire of desserts, let's get to baking!Print
This recipe was inspired by "The Baking Bible- Caramel Chocolate Bars"