Easiest Gluten-Free Millionaire Bars (No Fail!)

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!

Prep Time 10

Cook Time 40

Chilling 50

Total Time 1 40

Servings Bars

Author Melissa Erdelac

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.

Nutrition