Short description

These decadent chocolate caramel shortbread bars, also known as millionaire squares, are the perfect balance of sweet, salty, and rich flavors. With a buttery almond flour shortbread crust, a creamy peanut butter caramel layer, and a silky dark chocolate topping, these bars are sure to satisfy your sweet tooth.

Why You’ll Love This Recipe

Irresistibly rich: Each layer — from the almond flour crust to the smooth caramel and glossy chocolate — creates the ultimate treat.
Naturally sweetened: Made with maple syrup and peanut butter for a healthier version of the classic millionaire shortbread.
No-bake: The recipe requires minimal cooking, with only a few minutes of stove-top time to melt the chocolate, making it a quick and easy dessert.
Gluten-free and dairy-free: Perfect for those with dietary restrictions but just as delicious for everyone.
Satisfies multiple cravings: Sweet, salty, crunchy, and creamy all in one bar!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Almond Flour Shortbread Crust

1 1/2 cups fine almond flour, blanched
3 tbsp melted coconut oil
2 tbsp maple syrup

For Caramel Layer

1/3 cup maple syrup
3 tbsp melted coconut oil
1/2 cup peanut butter
1 tsp vanilla extract

For Chocolate Layer

1 dark chocolate bar
1 tbsp melted coconut oil

directions

Making the Shortbread Crust:

Line a bread loaf pan with parchment paper for easy removal of the bars later.
In a large bowl, mix the almond flour, melted coconut oil, and maple syrup together. Start with a spatula, then knead the dough with your hands. The dough will be soft and slightly wet at first, but it will become firmer as you knead.
Press the dough into the bottom of the loaf pan, making sure it’s evenly spread. Use a spatula or the back of a spoon to smooth the top.
Freeze the crust for 10 minutes while preparing the caramel layer.

Making the Caramel Layer:

In a small bowl, combine the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Stir until smooth and creamy.
Pour the caramel mixture over the shortbread crust, spreading it evenly.
Freeze for 10-12 minutes or until the caramel layer is firm.

Making the Chocolate Layer:

Melt the dark chocolate and coconut oil together. You can either use a small saucepan over medium heat or melt them in the microwave in 30-second intervals, stirring well after each.
Once melted, pour the chocolate over the caramel layer, spreading it evenly.
Freeze the bars for 2-5 minutes to set the chocolate layer. If desired, sprinkle a pinch of sea salt over the top for a salted caramel finish.

Serving:

Once the layers have set, remove the bars from the freezer.
Cut into 8 squares and enjoy the delicious layers of chocolate, caramel, and shortbread!

Servings and timing

Serves 8 (or more depending on portion size)
Prep time: ~10 minutes
Chill time: 30-35 minutes (includes time for freezing each layer)

Variations

Nut-free option: Replace the peanut butter with almond butter or sunbutter for a different nutty flavor.
Vegan version: Use dairy-free chocolate and a plant-based sweetener like agave or maple syrup to make these bars fully vegan.
Add-ins: Add chopped nuts like almonds or cashews to the caramel layer for extra crunch and texture.
Chocolate varieties: Try using milk chocolate or a blend of dark and milk chocolate for a different flavor profile.

Storage/Reheating

Refrigeration: Store the bars in an airtight container in the refrigerator for up to 1 week.
Freezing: These bars freeze well! Store them in an airtight container in the freezer for up to 1 month. Let them thaw for a few minutes before serving.
Reheating: These bars are best served chilled. If you prefer them slightly softer, let them sit at room temperature for 5-10 minutes before enjoying.

FAQs

1. Can I use regular flour instead of almond flour for the crust?

No, almond flour is key to the gluten-free nature of this recipe. Regular flour will change the texture and consistency of the crust.

2. Can I use a different nut butter instead of peanut butter?

Yes! You can use almond butter, cashew butter, or sunflower seed butter for a different flavor.

3. How do I make sure the chocolate layer is smooth?

Stir the chocolate and coconut oil constantly while melting to ensure it’s smooth. If it’s too thick, add a little more coconut oil to achieve the right consistency.

4. Can I make these bars ahead of time?

Yes, these bars are great for making ahead. They can be stored in the fridge for up to a week or frozen for longer storage.

5. How do I cut these bars neatly?

To make cutting easier, let the bars chill completely before slicing. You can also warm your knife under hot water and dry it before cutting to get clean edges.

6. Can I use a different sweetener instead of maple syrup?

Yes, you can use honey, agave, or a sugar substitute, but keep in mind that the flavor and texture may change slightly.

7. Can I add a caramel drizzle on top?

Yes! You can drizzle extra caramel sauce or melted peanut butter over the top for a finishing touch.

8. Is this recipe vegan?

If you use dairy-free chocolate and substitute the coconut oil and peanut butter with vegan-friendly options, this recipe can easily be made vegan.

9. How can I make these bars more crunchy?

Add chopped nuts like almonds, hazelnuts, or pecans into the caramel layer to increase the texture and crunch.

10. Can I use chocolate chips instead of a chocolate bar?

Yes, you can substitute chocolate chips for the chocolate bar. Just make sure to melt them properly with the coconut oil to get a smooth layer.

Conclusion

These chocolate caramel shortbread bars are a heavenly combination of creamy caramel, crunchy shortbread, and rich chocolate, perfect for satisfying your sweet cravings. Whether you’re making them for a party, as a homemade gift, or for a treat to enjoy at home, these millionaire squares are sure to impress. With simple ingredients and a no-bake approach, they are a must-try dessert for anyone with a sweet tooth!

Chocolate Caramel Shortbread Bars (Millionaire Squares)

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Author: Ezabella
Total Time: 30-35 minutes (includes freezing time)
Yield: 8 squares

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Description

Instructions

Making the Shortbread Crust: Line a bread loaf pan with parchment paper for easy removal of the bars later.
In a large bowl, mix the almond flour, melted coconut oil, and maple syrup together. Start with a spatula, then knead the dough with your hands. The dough will be soft and slightly wet at first, but it will become firmer as you knead.
Press the dough into the bottom of the loaf pan, making sure it’s evenly spread. Use a spatula or the back of a spoon to smooth the top.
Freeze the crust for 10 minutes while preparing the caramel layer.
Making the Caramel Layer: In a small bowl, combine the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Stir until smooth and creamy.
Pour the caramel mixture over the shortbread crust, spreading it evenly.
Freeze for 10-12 minutes or until the caramel layer is firm.
Making the Chocolate Layer: Melt the dark chocolate and coconut oil together. You can either use a small saucepan over medium heat or melt them in the microwave in 30-second intervals, stirring well after each.
Once melted, pour the chocolate over the caramel layer, spreading it evenly.
Freeze the bars for 2-5 minutes to set the chocolate layer. If desired, sprinkle a pinch of sea salt over the top for a salted caramel finish.
Serving: Once the layers have set, remove the bars from the freezer.
Cut into 8 squares and enjoy the delicious layers of chocolate, caramel, and shortbread!

Notes

Nut-free option: Replace the peanut butter with almond butter or sunbutter for a different nutty flavor.
Vegan version: Use dairy-free chocolate and a plant-based sweetener like agave or maple syrup to make these bars fully vegan.
Add-ins: Add chopped nuts like almonds or cashews to the caramel layer for extra crunch and texture.
Chocolate varieties: Try using milk chocolate or a blend of dark and milk chocolate for a different flavor profile.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American