Vegan Millionaires Shortbread
Vegan Millionaires Shortbread with vegan shortbread base, vegan caramel topping and vegan chocolate on top!
For the shortbread:
- 1/2 cup vegan butter
- 1 cup of flour
- 1/4 cup sugar (white works best)
For the caramel:
- 3 tablespoon of water
- 1/8 teaspoon cream of tartar
- 3 tablespoons of vegetable milk
- 1/4 cup refined coconut oil
- 3/4 teaspoon salt (optional for salted caramel)
- 1 cup of sugar (white works best)
For the chocolate:
- 3 tablespoons of vegan butter
- 1 1/2 cup vegan chocolate chips
- 1 pinch of coarse salt (optional)
Prepare the layer of shortbread:
First, preheat the oven to 350 F.
Then, mix 1 cup of flour, 1/2 cup of softened vegan butter and 1/4 cup of sugar until you have a thick and smooth paste.
Press shortbread dough evenly onto bottom of 8 'X 8' 'baking dish lined with parchment paper.
Bake the shortbread layer for 30 minutes at 350 F. Then remove from the oven and let cool to room temperature.
Make the caramel layer: (or make easy peanut butter caramel)
Measure 1/4 cup of coconut oil, 3 tablespoons of herbal milk and 3/4 teaspoon of salt in separate containers. Make them wait by the stove.
Start with a very clean saucepan and pour in 1 cup of sugar, 3 tablespoons of water and 1/8 teaspoon of cream of tartar.
Turn the heat on to medium and let it boil. (Do not stir, rotate it a bit if necessary).
Let the sauce boil for about 5 minutes, then start watching it very closely.
After about 6-7 minutes, the bubbles will get smaller and they will start to take on a darker color and smell slightly of caramel.
When it starts to caramelize, remove it from the burner and immediately pour in 1/4 cup of coconut oil. (At this point you can shake it with a long-handled whisk).
Pour in the 3 tablespoons of vegetable milk and continue to stir with the whisk for about 30 seconds. (It will bubble and splash when you add the milk, then turn to caramel after a few seconds of stirring).
Once the boiling of the milk has subsided, add the 3/4 teaspoons of salt and stir for a few seconds. (or leave out the salt for the regular caramel).
Pour the hot caramel over the shortbread layer and smooth it out if necessary. Put in the refrigerator to cool.
Prepare the chocolate layer:
Melt 1 1/2 cups dairy free chocolate chips with 3 tablespoons of vegan butter in the microwave or double boiler. (You cannot melt chocolate chips directly on the stove). (I find 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, then pour it over your caramel layer and smooth it out with a spatula.
Cut into bars:
Refrigerate your vegan millionaire shortbread cookies for 2 hours until the caramel and chocolate are firm, then remove them from the pan holding the parchment paper and cut them into bars. (You can sprinkle the top with coarse salt if you want.)
Make sure you get the shortbread layer as smooth and even as possible. If you have areas where the shortbread is thicker or thinner, your caramel won't have a uniform thickness.
Make sure you follow the steps for the caramel exactly. Caramel is an exact science of candy making. Slight changes to the recipe will cause your caramel to fail. (Even the differences in humidity will make the caramel slightly different each time you make it.)
Don't overheat the chocolate chips! Heat them until they start to melt. The process of stirring them will cause them to melt the rest of the time.
Use a large, sharp knife to cut them into squares and press down firmly to get a clean cut.
For perfect squares, first cut 1/4 inch from each side to get perfect edges. Then cut the large square in half in both directions. Cut these squares in half in either direction and you should have almost perfect squares.