Looking for an easy peasy gluten-free dessert bar that tastes like absolute success? These no-fail gluten-free millionaire bars have a tender, buttery press-in shortbread crust, gloriously soft caramel filling, and a thick salted chocolate topping. If you’ve struggled with a crumbly crust, getting the caramel to set perfectly, or a long list of complicated ingredients, this simple recipe has your name written all over it!
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Perfected Gluten-Free Millionaire Bars Recipe
If you love Twix candy bars or are a sucker for a chocolate caramel mash-up, then what are you waiting for? I’m not sure how millionaire bars got their name, but you will definitely feel like you hit the jackpot with these gloriously easy gluten free chocolate caramel slices.
If the picture hasn’t already sold you on what you could and should be experiencing, let me just lay all the deliciousness out there. The first step of making a sweet treat front-runner in my gluten-free dessert bar recipe collection, is shortbread that doesn’t crumbly and holds up to slicing.
I turned to these classic gluten-free pecan pie bars because I knew the bottom buttery cookie layer was well-tested, while being quick and easy to make. For the GF millionaire shortbread version, I added an egg yolk to help with binding and hold up to slightly heavier top layers.
To make a soft caramel that sets predictably, I use a mixture of sweetened condensed milk, brown sugar, a little corn syrup and butter. When researching the homemade caramel, I found there was a lot of variance with butter amounts, some recipes calling for a full stick.
I hesitate to use that much butter because the results can be unpredictable, especially with home bakers who haven’t made caramel before. If the mixture is accidentally overheated or stirred too vigorously, the butter may separate, leaving you with an oily mess and wasted ingredients.
Less butter still enhances the flavor, but builds in some insurance with as far as temperature and timing. Don’t worry, though, I’ll walk you through all the steps, complete with picture clues to make some legendary millionaire bars.
It will be right up there with buckeye gluten-free peanut butter bars. Be prepared to make on repeat, but no worries because they both are a breeze!
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy gluten-free shortbread layer
In a large bowl mixing bowl combine the dry ingredients – gluten-free flour, sugar, and salt. Add in the softened butter, about a tablespoon at a time, and mix together until the mixture comes together into a sandy mixture.
Keep mixing until it looks like the second image below 👇. The butter will eventually incorporate with the dry ingredients more and clump together. Finally add in the egg yolk and combine until it is a soft dough.
Press and bake
Pour into a 8X8 baking pan lined with parchment. This makes it easier to lift the bars out and slice. I’ve also found using metal pan works better for making a crispier bottom crust, similar to Twix bars.
Press the dough evenly across the bottom. If you’d like you can use a small measuring to make it nice and even. Bake in a 350℉ oven for 25 minutes, or until it’s lightly browned. Cool while you make the caramel.
Homemade caramel made easy
Over medium-low heat, combine the sweetened condensed milk, brown sugar, corn syrup, and butter. Whisk until the butter melts.
Continue to whisk until the mixture reaches a temperature of 220-225°F on an instant-read thermometer or candy thermometer, which takes about 7-10 minutes. Make to cook over medium-low heat. Higher heat risks the mixture separating.
Remove from the heat, stir in the vanilla. Pour over the baked shortbread and smooth evenly. I like to use an offset spatula to do this. Cool in the fridge until it’s set, about 20 minutes.
Chocolate topping
I also put a lot of thought into what the chocolate layer should be like. Using only melted chocolate chips has a tendency to crack when slicing. Therefore I went with a slightly softer set, using a bit of heated heavy cream, like ganache. It sets into a thick, solid layer, but still soft enough to slice.
I also highly recommend a sprinkle of flaky sea salt on top before the chocolate hardens. It’s the perfect chef’s kiss for this millionaire bars recipe!
These are the perfect make-ahead GF dessert bar, ideal for Christmas cookie trays, a potluck dessert, or gifting. Be prepared for the cooling time. The shortbread needs to cool after baking, then the caramel layer, and the chocolate needs to set. They can be stored in the fridge until you are ready to slice and serve.
Give Me The Highlights Pro Tips
- To make caramel bars a success remember three things – whisk continuously, but not super vigorously, keep it at medium-low heat, and pull from heat at 225°F.
- A metal baking pan makes a crispier GF shortbread.
- If you like a darker colored caramel, use dark brown sugar and / or dark corn syrup.
- These can be refrigerated until ready to serve or kept at room temp.
- Nothing is hard about this recipe, but they do take some time for cooling between layers.
- For perfect slices, take the bars out of the fridge for about 20 minutes before slicing. Run a sharp knife under hot water, wipe dry, and slice. Repeat as necessary.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easiest Gluten-Free Millionaire Bars (No Fail!)
Ingredients
Shortbread Crust
- 1 ⅓ cups (192 g) gluten free all purpose flour , I use and recommend Cup4Cup gluten-free flour
- ⅓ cup (67 g) granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (113 g) unsalted butter , softened and cut into 8 pieces
- 1 egg yolk
Caramel
- 14 ounce can sweetened condensed milk
- ¼ cup packed light brown sugar
- 2 tablespoons light corn syrup
- 4 tablespoons unsalted butter, cut in 4 pieces
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate
- 10 ounces (1 ½ cups) dark or semi-sweet chocolate chips
- ⅓ cup heavy cream
- flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350ºF. Grease a 8X8-inch baking pan (metal preferred for crisper crust). Line with a piece of parchment, pressed firmly to the bottom and up the sides with enough overhang to lift the bars out after baking. Set aside.
- In a large mixing bowl, mix together the gluten-free flour, sugar, and salt. Add the butter, 1 tablespoon at a time, mixing between each addition. The dough will be dry and sandy at first, but as it mixes the butter will incorporate and clump up. Continue to mix until the butter is well incorporated and the dough clumps into soft balls. Add the egg yolk and beat until the dough comes together like cookie dough.1 ⅓ cups gluten free all purpose flour , ⅓ cup granulated sugar, 8 tablespoons unsalted butter , 1 egg yolk, ¼ teaspoon salt
- Pour into the prepared baking pan and press evenly across the bottom. You can use a small measuring cup bottom to press out evenly. Bake for on the middle rack for 25 minutes, or until lightly browned. Cool while the caramel is prepared.
- In a medium saucepan over medium-low heat, combine the sweetened condensed milk, brown sugar, corn syrup, butter, and salt. Whisk until the butter melts, then continue to whisk until the mixture reaches 220-225°F on an instant-read thermometer, which takes about 7-10 minutes. Be sure to keep cook over medium-low heat. Turning up the heat risks having the mixture separating.14 ounce can sweetened condensed milk, ¼ cup packed light brown sugar, 2 tablespoons light corn syrup, 4 tablespoons unsalted butter, ½ teaspoon salt
- Remove from the heat and stir in the vanilla. Pour the caramel on top of the cooled shortbread, using an offset spatula to smooth in an even layer. Refrigerate until set, about 20 minutes.1 teaspoon vanilla extract
- Place the chocolate and heavy cream in a microwave safe bowl. Heat in 20 second increments, stirring between, until smooth and fully melted. Pour over the chilled caramel layer and spread evenly. Sprinkle with flaky sea salt.10 ounces (1 ½ cups) dark or semi-sweet chocolate chips , ⅓ cup heavy cream, flaky sea salt
- Return to the fridge for 30 minutes before slicing and serving. See recipe notes for slicing and storing tips.
Notes
Slicing and Storing
Refrigerate until ready to serve or keep at room temperature, both up to 5 days. For longer storage the bars may be frozen. For perfect slices, take the bars out of the fridge for about 20 minutes before slicing. Run a sharp knife under hot water, wipe dry, and slice. Repeat as necessary.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
These tasted delicious, but not sure what I did wrong. I had them in the refrigerator and they looked great! Took them out to cut and all the caramel layer started softening and instantly started oozing out! It was a mess, but we still ate them in a bowl. Ha Ha!
Hi Kathy,
Wow, what a turn of events! The caramel was thick enough to spread on, but then in the fridge it thinned out? I’ll have to do some research on this, but I do love your improvisation.
Best,
Melissa
Thanks Melissa I made the ginger cookie recipe and had the best result I made so many that I gave a small boxful to my friend who is coeliac. The rest I’m taking a the community cafe I bake for every week. My husband so loves them I will have to make more as my sister and her husband are coming to stay for a few days. Xxx 💋🙏 love Dee
Lovely to hear, Dee. It sounds like you have found the perfect way to spread kindness – goodies baked with love!
Best,
Melissa
These were delicious but took longer than anticipated. The caramel step was at least 30 minutes but was quoted as 7-10. I was so afraid to turn up the heat because the directions said that it could break. But besides that they were very good!
Hi Kyla,
Thanks for writing. I love feedback on my recipes! I’m wondering if the type of pan matters with how long the caramel takes to heat. I have 5-ply stainless steel pans. If it was a less dense pan, I’m thinking that would affect heat retention. Regardless, I’d love to hear others thoughts on how long the caramel took to heat.
Also, the 7-10 minutes is the process after the butter melts, which is the part I timed, but I can’t imagine the butter melting takes more then a few minutes? Anyway, I’m still happy you were pleased with the bars, despite the time!
Best,
Melissa
I have been baking for more than five decades. This is honestly the most delicious thing I have ever made. Other versions of this recipe result in caramel that is too chewy or a chocolate layer that is too skimpy. This millionaire shortbread is pure perfection! I only made one substitution: didn’t have corn syrup, so I used pure maple syrup. Plus I did add some espresso powder to the ganache, just to deepen the chocolate flavor. Thank you, Melissa! I can’t wait to try some more of your GF recipes.
Yay! I’m framing this and putting it in my kitchen 🙂 Love the idea of the espresso powder, Tracy, and I’m glad to hear the maple syrup works as a sub for corn syrup. Thanks for taking the time to write.
Best,
Melissa