If you’ve ever had millionaire shortbread, you know how good it is. That buttery shortbread base, the thick caramel layer, and the chocolate on top – it’s one of those treats that’s hard to beat.

The problem is, most recipes use regular flour. So if you’re eating gluten free, you’d normally have to skip it. Not anymore.

This gluten free millionaire shortbread bars recipe tastes just as good as the original. Honestly, no one will be able to tell the difference. The shortbread is crumbly and buttery, the caramel is rich and chewy, and the chocolate sets everything off perfectly.

The recipe is pretty simple too. You make each layer one at a time, let it all set in the fridge, and then slice it up. No fancy equipment or techniques needed.

These bars are great for parties, holidays, or just when you want something sweet to have with your coffee. Let me show you how to make them.

Why You’ll Love This Recipe

Three Irresistible Layers – These bars combine a buttery shortbread base, a rich gooey caramel middle, and a smooth chocolate top. Every bite gives you all three layers at once, and that combo is honestly hard to beat.

You Won’t Believe They’re Gluten Free – Millionaire shortbread is one of those classic treats that people assume you can’t make without regular flour. This version uses gluten free all-purpose flour and tastes just as incredible as the original, so nobody will ever know the difference.

Homemade Caramel That’s Worth Every Minute – The caramel layer is made from scratch with condensed milk, butter, brown sugar, and corn syrup. It turns out thick, golden, and perfectly chewy, and it’s so much better than anything you could buy at the store.

Simple Ingredients You Can Actually Find – There’s nothing exotic or hard to track down on this ingredient list. Everything from the butter to the chocolate chips is available at pretty much any grocery store.

Ingredients

For the Shortbread

1/2 cup Unsalted Butter Softened
1/4 cup Granulated Sugar
1 1/4 cups Gluten Free All-Purpose Flour

For the Caramel

14 oz Sweetened Condensed Milk
1/2 cup Unsalted Butter
1/2 cup Light Brown Sugar
2 tbsp Corn Syrup

For the Chocolate

1 1/2 cups Semi-Sweet Chocolate Chips
1 tbsp Coconut Oil

How to Make

Step 1

Preheat oven to 350F and line an 8×8 inch pan with parchment paper.

Step 2

Beat the butter and sugar together until creamy. Add the gluten free flour and mix until crumbly. Press firmly into the bottom of the pan and bake for 15-18 minutes until lightly golden. Let cool.

Step 3

For the caramel, combine the condensed milk, butter, brown sugar, and corn syrup in a medium saucepan over medium heat.

Step 4

Bring to a gentle boil, stirring constantly. Continue to boil and stir for about 5-7 minutes until the mixture turns a deep caramel color and thickens slightly. Pour over the cooled shortbread crust and let it set in the fridge for 1 hour.

Step 5

Melt the chocolate chips and coconut oil together in the microwave in 30-second increments, stirring until completely smooth.

Step 6

Pour the melted chocolate evenly over the chilled caramel layer. Return to the fridge for 30 minutes until the chocolate sets, then slice into bars with a sharp, warm blade.

Helpful Tips

Press the Shortbread Down Really Firmly

When you put the crumbly shortbread mixture into the pan, use the flat bottom of a measuring cup or a glass to press it down hard and evenly. You want it packed tight with no loose or thin spots, especially in the corners.

If you don’t press it firmly enough, the shortbread will crumble apart when you try to slice the bars later. A loose base can’t hold up the weight of the caramel and chocolate layers on top.

Take your time with this step. Push down, then go over it again to make sure everything is flat and compact. It only takes an extra minute and it makes a big difference.

Pick the Right Gluten Free Flour

Not all gluten free all-purpose flours work the same way. For this shortbread, you want one that contains xanthan gum in the blend, like Bob’s Red Mill 1-to-1 Baking Flour. That helps bind the dough together so it doesn’t fall apart after baking.

If your flour blend doesn’t have xanthan gum, add about 1/2 teaspoon on your own. Without it, the shortbread base will be way too crumbly and won’t hold its shape when you cut the bars.

Don’t Stop Stirring the Caramel

Once the caramel mixture starts to boil, you really cannot walk away or stop stirring. It will burn on the bottom of the pan fast, and burnt caramel tastes bitter and can ruin the whole batch.

Use a wooden spoon or silicone spatula and keep scraping the bottom and sides of the saucepan the entire time. Keep the heat at medium, not high. You want a gentle rolling boil, not an aggressive one.

The 5-7 minutes will feel long, but stick with it. You’ll notice the color slowly shift from light to a richer golden-brown, and that’s how you know it’s getting close to being done.

Frequently Asked Questions

What gluten free flour works best for the shortbread layer?

A good gluten free all-purpose flour blend that contains xanthan gum works best here. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are great choices because they mimic the texture of regular flour really well.

If your blend doesn’t already include xanthan gum, add about 1/2 teaspoon to help bind the shortbread and keep it from crumbling apart when you cut the bars.