It’s no secret that I have a super sweet tooth. Which is one of the reasons why I go a bit crazy for anything with caramel in it. Especially when you combine it with chocolate and peanut butter. That’s an award-winning trio right there.
So far, this has been one of the bakes that I worried the most about making it vegan. I really wondered if vegan caramel would taste remotely as delicious as the dairy butter version. I actually found millionaire’s shortbread reasonably easy to make – in retrospect, I’m fairly astonished that the bakers in the tent found it so difficult.
Now that Flo is gone, Liam is my favourite. He lights up the tv screen and he was robbed of being star baker this week!
Vegan Millionaire’s Shortbread
Ingredients:
For the shortbread:
1 cup of vegan butter
1 cup of granulated sugar
1 teaspoon of vanilla
2 cups of flour
pinch of salt
For the caramel:
1/2 cup of vegan butter
3/4 cup of brown sugar
2 cups of almond/oat milk
For the top:
200 g of vegan chocolate
Instructions:
Preheat the oven to 150 C and line your baking tray.
Cream the butter, sugar and salt together until it’s pale and creamy. Then quickly stir in your vanilla. Then stir in the flour 1 cup at a times. If it’s a little too dry, feel free to add in a splash of almond or oat milk.
Add your shortbread dough into your baking tray and flatten it evenly. Bake if for 30 minutes. Take it out of the oven and let it cool whilst you finish your caramel.
After you put your shortbread in the oven, heat the milk, butter and sugar in a pan and stir until the butter has melted. Bring it to a boil and then reduce the heat to a high simmer. Stir continuously. It should start to thicken and brown. Once you can part the caramel with a wooden spoon or it forms balls when you drop a bit in cold water, then it is finished. (Mine took around 35-40 minutes)
Pour the caramel over the cooled shortbread and spread it evenly over top. Place it in the refrigerator to firm up the caramel a bit.
Melt your chocolate bain marie and then pour the melted chocolate over the caramel, smoothing as you go. Return it to the fridge.
Once everything is set and cooled, you can slice it into bars.
Harold loved this bake: 5 out of 5 licks. Of course, as it was chocolate, we had to keep hiding it from him!
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