Gluten Free Millionaire’s Shortbread with Honey Caramel
These Gluten-Free Millionaire’s Shortbread with Honey Caramel feature layers of buttery grain-free shortbread, homemade honey caramel, and smooth dark chocolate for an irresistible sweet treat. Made with almond flour and naturally sweetened honey, they’re a decadent gluten-free dessert bar that’s perfect for holidays, special occasions, or whenever you want to make something a little extra special.
What You’ll Love About Gluten Free Millionaire’s Shortbread with Honey Caramel
If these Gluten-Free Millionaire’s Shortbread with Honey Caramel aren’t a showstopper, I honestly don’t know what is! From start to finish, these gluten-free, grain-free bars turned out absolutely amazing—I couldn’t be happier with the result.
I really wanted to give the classic caramel layer a unique twist, and that’s where the honey comes in. It makes a perfect natural substitute, adding a subtle floral sweetness that sets these bars apart. Yes, making caramel can be a little tricky, but the effort pays off in every gooey, golden bite.
The honey caramel paired with a buttery gluten-free shortcrust and a smooth layer of rich chocolate is just perfect. It creates a bar that is truly irresistible. To take them to the next level, I highly recommend adding a sprinkle of flakey sea salt on top. It’s a simple touch that adds a pop of contrast and makes the flavours shine even more.
These bars are also incredibly convenient. Keep them in the fridge, and you’ll always have the perfect sweet treat ready when a craving hits. Just a heads-up, though—they disappear fast!
What you will need to make Gluten Free Millionaire’s Shortbread
A few things to keep in mind:
- Almond flour – Almond flour is always my go-to baking flour because it is naturally gluten-free, grain-free and lower in carbs. It makes a delicious crust for these bars. Do not use almond meal for this recipe.
- Honey – This recipe is unique in that it calls for honey instead of granulated sugar to make the caramel. I love the honey caramel; simply delicious.
- Chocolate – I like to use dark chocolate to add a bit of bitterness and balance out the sweetness but semi-sweet chocolate works as well.
- Coconut oil – You just need a tinge of coconut oil to soften the chocolate so that when you cut the bars, the chocolate doesn’t crack and break.
- Finishing salt – if you like sweet and salty flavour, you will appreciate a sprinkle of flakey sea salt on top. I sure do! Totally optional though.
TIP:
It’s important to keep these in the refrigerator. If they are left out too long, the caramel will start to melt and droop. So, if you’re serving them to guests for dessert, wait to bring them out until everyone is ready. Otherwise, keep them in the fridge.
Gluten Free Millionaire’s Shortbread with Honey Caramel
Equipment
- 1 8" x 8" Square Pan
- 1 Candy Thermometer
Ingredients
For the shortbread crust:
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons organic sugar
- 1/8 teaspoon sea salt
For the honey caramel:
- 1 cup honey
- 3/4 cup heavy whipping cream
- 2 tablespoons salted butter
- 1 1/2 teaspoons pure vanilla extract
For the chocolate layer:
- 1 1/4 cups chopped semi-sweet or dark chocolate
- 2 teaspoons coconut oil
- flakey finishing salt for garnishing, optional
Instructions
For the shortbread crust:
- Preheat the oven to 350F and line an 8"x8" pan with parchment paper.
- In a medium-sized bowl or food processor, mix together all of the crust ingredients until a moist crumb forms.
- Add the mixture to the parchment-lined pan and press into the bottom and all of the corners with your hands.
- Bake in the preheated oven for 10 minutes. Set aside to cool.
For the honey caramel:
- Add the honey and heavy whipping cream to a medium-sized pot and heat on medium heat until it starts to bubble. Check the temperature every couple minutes and stir every minute or so until the bubbles shrink to a smaller size and you have reached 260 degrees Fahrenheit. Remove from the heat.
- Immediately stir in the butter and vanilla until it is fully incorporated and then let it sit at room temperature for 10-15 minutes before pouring over the crust.
- Pour the caramel over the crust, spreading it in an even layer and transfer to the fridge for at least an hour to set up.
For the chocolate layer:
- After one hour, add the chocolate and coconut oil to a glass bowl and heat in the microwave in 30 second increments, stirring in between until fully melted.
- Remove the pan from the fridge and pour the chocolate over the caramel spreading it in an even layer.
- Sprinkle with flakey sea salt and then put it back into the fridge for another hour to set before cutting into bars.
- Cut into 12 bars and serve immediately or store in the fridge for later. Enjoy!