Gluten-Free Millionaire Bars

Hi Bakers,

If you love caramel and chocolate these are for you! Twix lovers? These bars have the same appeal as the candy but with better-tasting layers… and you get an entire pan to enjoy! No judgment here about how many pieces you had to “taste”… I modified this recipe for gluten-free by reducing the amount of butter in the shortbread and adding some different flours to give the bars the right texture. I hope you love these decadent treats as much as I did. Treat yourself to something special and curl up with one of these and your favorite hot drink-Carolyn

Gluten-Free Millionaire Bars

Modified for gluten-free from Sugar Spun Run’s recipe for Millionaire Bars

makes one 8”x8” pan

Shortbread

Wet Ingredients

12 tablespoons butter, softened

1/4 cup granulated sugar

1/3 cup brown sugar, lightly packed

1 large egg yolk

1 teaspoon vanilla extract

Dry Ingredients

2 cups Cup4Cup Gluten-Free flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

Spread evenly into the bottom of a greased or lined 8”x8” pan. Bake for about 25-30 minutes or until shortbread is golden brown all over and cooked in the center. Let cool completely. Once the bars are cool, start making the caramel layer.

Caramel

1-14 ounce can of sweetened condensed milk

8 tablespoons butter

1/2 cup brown sugar

2 tablespoons corn syrup

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Add all the caramel ingredients to a medium-sized saucepan and heat on medium until the butter melts. Stir constantly and cook for about 5-10 minutes or until caramel thickens, deepens in color, and pulls away from the edge of the pan when stirred. The temperature should reach about 230-235F. Pour over the cooled bar cookie layer and spread evenly. Let cool completely. Once the caramel has set and is cooled, prepare the chocolate layer.

Chocolate Ganache

3 cups semi-sweet chocolate

1/2 cup heavy cream

Heat cream in a  medium-sized microwave-safe bowl until warm but not boiling. Add chocolate and stir. If the chocolate is not completely melted, heat the mixture in 5-10 second intervals in the microwave. Stir until just smooth. Spread over the cooled caramel layer. Let the chocolate layer completely cool. Brush the top of the chocolate with some gold leaf if desired to make the bars even fancier. Cut into squares and enjoy!

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