Gluten-Free Millionaire Shortbread Bites
Indulge in the ultimate treat with Gluten-Free Millionaire Shortbread Bites—an irresistible fusion of crumbly shortbread, rich caramel, and luscious dark chocolate, all crafted to be completely gluten-free. Perfectly bite-sized, these decadent squares are a crowd-pleaser for parties, holidays, or an everyday sweet escape. Featuring a buttery gluten-free base, velvety homemade caramel, and a smooth chocolate layer infused with a hint of coconut oil for shine and flavor, this recipe is as indulgent as it is approachable. With just 30 minutes of prep, these layered delights offer a sumptuous balance of textures and flavors, making them a must-try for both gluten-free enthusiasts and dessert lovers alike.
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Ingredients
- 180 g Gluten-free all-purpose flour
- 115 g Unsalted butter (softened)
- 50 g Caster sugar
- 0.5 tsp Salt
- 400 ml Sweetened condensed milk
- 100 g Unsalted butter (for caramel)
- 100 g Golden syrup
- 200 g Dark chocolate
- 1 tbsp Coconut oil
Directions
Step 1
Preheat your oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper, allowing the ends to hang over the sides for easy removal.
Step 2
In a medium bowl, cream together 115g softened unsalted butter and 50g caster sugar using a hand mixer until light and fluffy. Gradually add 180g of gluten-free all-purpose flour and 0.5 tsp salt, mixing until a crumbly dough forms.
Step 3
Press the shortbread dough evenly into the prepared baking pan. Prick the base all over with a fork and bake for 20 minutes, or until golden brown. Allow it to cool completely in the pan.
Step 4
In a small saucepan over low heat, combine 400ml sweetened condensed milk, 100g butter, and 100g golden syrup. Stir continuously until the butter melts and the mixture is smooth.
Step 5
Increase the heat to medium and bring to a boil, stirring constantly. Reduce the heat to simmer, and continue to stir for about 8-10 minutes, or until the caramel thickens and turns a light golden brown.
Step 6
Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula. Allow to cool and set at room temperature, or refrigerate for faster setting.
Step 7
In a heatproof bowl over simmering water (or in a microwave in short bursts), melt 200g of dark chocolate with 1 tbsp of coconut oil, stirring until smooth.
Step 8
Pour the melted chocolate over the set caramel layer, tilting the pan as needed to cover evenly. Tap the pan gently on the countertop to remove air bubbles.
Step 9
Refrigerate until the chocolate is firm, about 20 minutes.
Step 10
Once fully set, use the parchment overhang to lift the shortbread out of the pan. With a sharp knife, cut into 24 bite-sized squares. Serve and enjoy!
Nutrition Facts
| Serving size | (1276.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5565.3 |
| Total Fat 298.7g | 0% |
| Saturated Fat 185.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 658.2mg | 0% |
| Sodium 1969.9mg | 0% |
| Total Carbohydrate 693.2g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 514.1g | |
| Protein 60.9g | 0% |
| Vitamin D 147.1IU | 0% |
| Calcium 1650.7mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 3414.2mg | 0% |
Source of Calories