Vegan Salted Caramel Millionaire's Shortbread
Vegan Salted Caramel Millionaire's Shortbread

Vegan Salted Caramel Millionaires Shortbread

Time
Prep: 20 mins
Cook: 20 mins
Difficulty
Quite Easy
serves
Serves: 16

Using a sugar thermometer is the best way to know that the caramel layer is spot on.. they’re not as expensive as you might think!

These squares of crumbly shortbread topped with sweet and salted caramel with a smooth layer of dark vegan chocolate on top.  Coffee break anyone?

Vegan Salted Caramel Millionaire's Shortbread
Hadn't had millionaires shortbread in years!  What an absolute treat. Just cut it up and tasted it.. I have gone to heaven!
Lisa21 

For the shortbread:

Plain flour

175g

Icing sugar

50g

Vegan butter alternative (such as Stork baking block)

125g

For the caramel:

Vegan butter alternative

125g

Light brown soft sugar

125g

Vegan  soya cream

5tbsp

Cornflour

3tbsp

Pinch of sea salt

For the chocolate top:

Vegan dark chocolate

200g

You will also need:

20cm square cake tin, lined with an oversize sheet of parchment (overlapping the sides to make it easy to remove from the tin once finished).

Step 1 of 8

Watch our video on how to make our vegan millionaires shortbread!

Step 2 of 8

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Step 3 of 8

vegan shortbread dough in a bowl

Mix the flour and sugar in a mixing bowl with a tiny pinch of salt.  Rub in the vegan spread into the flour mixture in your fingertips.  Keep combining the mixture until it just comes together as a ball of dough.  Do not over knead it at this stage.

Step 4 of 8

Press the dough into the base of the tin and push it out to make one even layer – try a flat-bottomed glass or measuring cup dusted with a little flour to gently press it down if you have one.

Step 5 of 8

vegan shortbread dough pressed into a tin

Fork the dough all over then bake for 20 minutes until very lightly golden on top. Set aside to cool for 15 minutes.

Step 6 of 8

vegan caramel boiling in pan

Meanwhile make the caramel; place the butter, brown sugar, Carnation Vegan condensed milk alternative in a non-stick, heavy based saucepan. 

Put the cornflour in a small bowl and gradually add the soya cream, whisking until you have a smooth paste.  Add the paste to the pan and mix well. 

Turn up the heat fairly high and cook the caramel, stirring all the time until it boils rapidly – it will take about 4-5 minutes to reach the ideal temperature of 116°C – or soft ball stage on a sugar thermometer. Leave to cool for a few minutes to thicken.

We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.

If you're not sure if you've got your caramel hot enough and haven't got a sugar thermometer you can drop a little mixture into ice cold water it should form a firm non sticky ball in your fingers.  However we've found that if you're in doubt give it another minute or two of boiling.  

Step 7 of 8

vegan millionaire shortbread caramel being poured over shortbread

Pour the caramel over the shortbread and spread to the sides.  Cool and then set in the fridge or freezer if you are short on time. 

Step 8 of 8

Vegan Salted Caramel Millionaire's Shortbread in a tin

Finally melt the chocolate and spread over the top. Chill until set.  Using a knife briefly dipped into boiling water and then dried, cut the millionaires into squares and enjoy! Keep the millionaires in the fridge, they will keep for about a week (or less in the Carnation kitchen!).

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Vegan Salted Caramel Millionaires Shortbread is rated 4.0 out of 5 by 44.
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Rated 4 out of 5 by from Tasty and easy to make This was very straightforward and easy to follow. I did halve the amount of sugar in the caramel to 60g as the condensed "milk" is also laden with sugar, and it's so much better. I also divided into cupcakes as its difficult to cut as neatly as shown in the pics and video.
Date published: 2021-12-08
Rated 5 out of 5 by from THE BEST SHORTBREAD I HAVE EVER HAD Made this for me and my vegan boyfriend. I was dubious about it tasting remotely comparable to a dairy version. But when we both ate a bit, we looked at each other in disbelief. It is stunning.
Date published: 2021-11-17
Rated 4 out of 5 by from Yum Caramel center is lovely. I didn't add salt as I was using Nomo salted caramel chocolate on top. The base, whilst nice, I think would be better using a basic shortbread recipe (3 part flour, 2 part spread and 1 part caster sugar). Hence 4 stars instead of 5.
Date published: 2021-09-24
Rated 1 out of 5 by from The caramel tastes ghastly! I used this vegan condensed milk as a lactose-free alternative to the usual type, and followed the recipe exactly. Sadly, this makes a really poor substitute for the true caramel as it looks unattractive and tastes worse than it looks. Do not expect this to taste anything like a dairy caramel, or you will be very disappointed. In future, I will use only the lactose version and only eat a small amount of the traybake.
Date published: 2021-09-23
Rated 5 out of 5 by from Vegan salted caramel millionaires shortbread My daughter is vegan and it's so difficult to make a good dessert without having to use eggs, butter and milk etc. With Carnation vegan condensed milk, nothing could be easier to make an excellent dessert.
Date published: 2021-09-01
Rated 5 out of 5 by from CARAMEL MILLIONAIRES SHORTBEAD I MADE THIS AS MY HUSBAND IS GLUTEN FREE AND HE IS FUSSY WHEN IT COMES TO CAKES AND BISCUITS. SO THIS IS PERFECT AFTER THE FIRST BATCH I HAD TO MAKE A SECOND FOR MY SISTER AND HER PARTNER. THEN FOR MY WORK FANTASTIC
Date published: 2021-09-01
Rated 5 out of 5 by from Amazing recipe This is a great treat. Vegan condensed milk! Such a game changer. Love this as it’s dairy free but not gluten free. (Non dairy only). Was such a novelty being able to make caramel. Yummy. The whole family loved it abs could not tell!
Date published: 2021-08-31
Rated 4 out of 5 by from This was a pleasant surprise! I made the shortbread base and then read the reviews and wished I hadn’t begun the recipe! I thought I may as well carry on since I’d started so I followed the toffee recipe to the letter. I had low expectations, especially with 3 tbsp of cornflour in the toffee, but I have to say it’s turned out really well. I usually make Mary Berry’s recipe but have always wanted to try a vegan version so my daughter could eat it. It’s chewy and better than many dairy versions I’ve had in cafés. I would use castor sugar for the base if I made it again but overall, it’s 100 times better than I expected!
Date published: 2021-08-21
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