Easiest Gluten-Free Millionaire Bars (No Fail!)
These rich, layered gluten-free bars combine a buttery shortbread base, caramel filling, and chocolate topping for a decadent treat that's easy to make and sure to impress.
Ingredients
Dough
- 1 ⅓ cups gluten free all purpose flour (I use and recommend Cup4Cup gluten-free flour)
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 8 tablespoons unsalted butter (softened and cut into 8 pieces)
- 1 egg yolk egg yolk
- 14 ounce sweetened condensed milk
- ¼ cup light brown sugar
- 2 tablespoons light corn syrup
- 4 tablespoons unsalted butter (cut in 4 pieces)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 10 ounces dark or semi-sweet chocolate chips
- ⅓ cup heavy cream
Sea Salt
- to taste flaky sea salt (for sprinkling on top)
Instructions
- Preheat oven to 350ºF. Line an 8x8-inch pan with parchment and set aside.
- Mix flour, sugar, and salt. Add butter until dough forms soft clumps. Mix in egg yolk until combined. Press into pan and bake for 25 minutes.
- Combine condensed milk, brown sugar, corn syrup, butter, and salt in a saucepan. Cook over medium-low heat until 220-225°F, whisking constantly. Remove from heat and stir in vanilla.
- Pour caramel over cooled shortbread and refrigerate until set, about 20 minutes.
- Heat chocolate and cream until smooth. Pour over caramel layer, spread evenly, and sprinkle with sea salt. Chill for 30 minutes before slicing.
Notes
Refrigerate to keep fresh. Use parchment for easy removal.