You’ll love this refined sugar free Millionaire Shortbread recipe! Made with less than 10 easy-to-find ingredients, this small-batch recipe makes the best cookie bars. These bars are supremely gooey, sweet, rich, and buttery. Perfect for anytime you need to satisfy your sweet tooth but don’t want a ton of leftovers!
A gooey refined sugar free Millionaire Shortbread recipe
I’ve been testing this recipe for quite some time and I’m finally thrilled to be sharing it with you. This is my healthier, refined sugar free take on classic Millionaire Shortbread bars!
If you’ve never had one of these cookie bars before, you are missing out on one delicious treat! The rich and buttery shortbread base supports a thick layer of gooey caramel, which is topped off with a layer of smooth dark chocolate and a sprinkle of sea salt. They’re simply heaven!
But they’re also very sweet. Which is why I love that this is a small-batch recipe (just 5 slices!) and is made with natural sweeteners to reduce the cloying factor. You’ll love ‘em!
Ingredients in this recipe
Just 9 whole food ingredients are required to make this Millionaire Shortbread recipe, and I know you’re going to have most of them to hand. Here’s what you need:
- Unsalted Butter: Butter provides the crumbly texture of these cookie bars and makes them melt in your mouth.
- Honey: Our natural sweetener of choice for the shortbread base.
- Plain flour: Provides structure to our shortbread bar.
- Coconut sugar: The base of the caramel. It has a natural caramel taste so it’s perfect for creating that deep, rich flavour.
- Coconut cream: We’re using coconut cream to create the creaminess of the caramel sauce.
- Vanilla extract: For a little sweetness and seasoning in the caramel sauce.
- Sea salt: A little salt is necessary to season the shortbread dough and the caramel sauce.
- Dark chocolate: A good quality chocolate is necessary here; 70% cocoa solids or higher!
- Coconut oil: A tiny bit of coconut oil just helps loosen the chocolate a tad and makes it easier to spread.
How to make Millionaire Shortbread
Millionaire’s Shortbread might take a little love and time to make, but I promise each step is very easy to do. The hardest part is waiting for the bars to set (and possibly slicing them)! Here’s how to make them:
- Make the shortbread base:
a. Beat together the butter and honey until fluffy
b. Mix in the dry ingredients
- Make the caramel:
a. Heat the sugar and cream in a saucepan until thickened
b. Whisk in the vanilla and salt
- Assemble the bars:
a. Pour the caramel over the cooled shortbread base. Allow to set.
b. Melt the chocolate.
c. Pour the chocolate over the set caramel layer.
d. Allow to set overnight.
Full details are in the recipe card at the end of this post.
Millionaire Shortbread Q & A
What’s the difference between millionaire and billionaire shortbread?
The main difference between the two is generally billionaire bars have a fourth layer of toppings on top of the chocolate. This could be anything you desire, such as pretzels, nuts, or dried fruit.
Should you keep millionaires shortbread in the fridge?
Yes. Even traditional millionaire shortbread bars need to be refrigerated because they contain dairy products.
This is especially important for these refined sugar free bars, because the caramel is very drippy at room temperature.
Can you freeze millionaire shortbread?
Yes! Once the bars are sliced, you can freeze them in an airtight container separated by bits of non-stick parchment. Defrost in the fridge.
Why is my caramel too runny?
There are a couple of reasons why your caramel might be too runny in these Millionaire Shortbread bars:
- Did you simmer the caramel sauce long enough? It needs a good 5 minutes for the sauce to thicken. It should heavily coat the back of a spoon.
- Did you use coconut milk instead of cream? Coconut milk is not thick enough for this caramel sauce recipe. The cream creates a much thicker sauce that will set in the freezer and slice well.
- Did you leave the bars out at room temperature too long? These bars need to be refrigerated when you’re not enjoying them to retain their structure. The caramel will become quite drippy at room temperature.
How do you cut millionaire shortbread?
The easiest way to cut millionaire shortbread is to run a chef’s knife under very hot water, wipe the water away with a paper towel, and then carefully slice through. The heat makes it easy to melt through the chocolate in a clean slice.
For clean slices, be sure to wipe the excess chocolate off the knife between cuts.
How long does homemade shortbread last?
Homemade shortbread will last for about 1 week.
Tips for making this recipe perfectly
- For the fastest prep time: I like to make the caramel first and refrigerate it while I prepare and bake the shortbread layer. Then I’ll make the chocolate layer while the caramel is setting in the freezer.
- You need to use coconut cream for the caramel. Be sure to use the thick cream or the caramel won’t set enough and it will drip everywhere.
- Use a neutral flavoured honey for that classic shortbread flavour.
- It’s best to keep the bars refrigerated or frozen once cut. Because the caramel is quite drippy, it needs to be refrigerated to keep set. Bring them into room temperature for about 5-10 minutes before eating to remove the chill.
- Feeding a crowd? You can easily double this recipe and bake it in a 20cm (8 inch) square tin!
Looking for more refined sugar free tray bakes?
Chocolate Orange Shortbread Bars
Mint Chocolate Brownies
Peanut Butter Flapjacks
Salted Caramel Pecan Brownies
Crispy Chocolate Peanut Butter Bars
Chocolate Raspberry Bars
Honey and Lemon Shortbread Bars
Irish Coffee Blondies
Blackberry Cheesecake Bars
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Millionaire Shortbread recipe by leaving a comment and rating below!
This refined sugar free Millionaire Shortbread recipe is supremely gooey, sweet, and buttery. A small-batch dessert with just 9 ingredients.
- 50 g unsalted butter, room temperature
- 40 g unpasteurised honey
- ¼ tsp fine sea salt
- 60 g plain flour
- 75 g coconut sugar
- 125 ml coconut cream
- ½ tsp pure vanilla extract
- ¼ tsp fine sea salt
- 100 g dark chocolate, roughly chopped
- ½ tsp coconut oil
- Preheat the oven to 170ºC (340ºF) and grease and line a 450g (1 lb) loaf tin with non-stick parchment. Leave a slight overhang of parchment for easy removal.
- Add the butter, honey, and salt to a mixing bowl and beat with a hand mixer until pale and fluffy. Add the flour and mix gently until the mixture comes together into a thick batter.
- Scrape the batter into the prepared tin and level the top. Bake for 15-18 minutes, or until the edges and top are golden and the shortbread begins to pull away from the edges of the pan. Place the pan on a wire rack to cool.
- Add the coconut sugar and coconut cream to a small saucepan and place it over a medium heat. Whisking frequently, bring the sauce to a boil and then reduce to a simmer for 5-7 minutes or until thickened.
- Remove the caramel from the heat and whisk in the vanilla and salt. Pour into a heatproof bowl and place in the fridge to chill and thicken.
- Prepare a double boiler by placing a heatproof bowl over a pan of simmering water. Ensure the water doesn’t touch the bottom of the bowl.
- Place the chopped chocolate and coconut oil in the bowl and stir with a spatula until melted together. Remove the bowl from the heat.
- Once the shortbread layer has come to room temperature and the caramel is chilled, pour the caramel on top of the shortbread layer. Spread the caramel evenly over the top of the shortbread. Place the bar in the freezer for 1 hour to solidify.
- After the hour, pour the melted chocolate over the caramel layer. Quickly spread the chocolate layer evenly to the edges of the bar. Place the bar back in the freezer (or refrigerator) until the chocolate and caramel are firm, ideally overnight.
- Once the bar has set, remove it from the tin and cut into 5 equal slices.
- For the fastest prep time, I like to make the caramel first and refrigerate it while I make the shortbread layer. Then I’ll make the chocolate layer while the caramel is setting in the freezer.
- You can also make the caramel up to 48 hours in advance and keep it in the fridge until you’re ready to make the bars.
- This bar will keep sealed in an airtight container in the fridge for 4 days. It can be frozen for up to 3 months.