Wait…Vegan Millionaire Shortcake Squares … STOP THE PRESS!

I can’t even!

Thanks to Mariza over at Life In The South

You now have THE perfect Vegan Millionaire Shortcake Recipe. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes – what’s not to love here right? Made with basic pantry ingredients they’re super easy to make and impossible to resist. I have always been a fan of Millionaire Shortcake but have NEVER made them, only just stolen them from friends houses thinking they must be super bakers or have a local hook up I clearly didn’t know about. But now I have the perfect recipe. If you don’t want them to be vegan you can substitute with normal butter easily. Same Same Which makes it versatile to your needs and lifestyle and that’s what we are all about at The Refillery.

You must give these a go and let us know how they turn out.

Enjoy these little beauties!

Vegan Millionaire Shortbread

Vegan Millionaire Shortbread

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There could be nothing more perfect than THIS Vegan Millionaire Shortbread recipe. You want want to share these.
Vegan Product




Chocolate Ganache


  • Preheat your oven to 175 Degrees.
  • Lightly Grease the base and sides of a square pan with some oil or vegan butter. Then line with parchment paper
  • In a high speed blender, combine the flour, almond flour, margiarine, liquid sweetener and salt until all ingredients stick together to form a dough
    Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. ith a fork, gently prick the dough several times.
  • Bake for 15-18 minutes until slightly brownes, then allow to cool to room temperature

For the caramel filling

  • Add the margarine to a saucepan and melt over medium heat. Add the remaining ingredients and continue to heat whilst stirring
  • Let it cook in medium for about 15-20 minutes, whisking every now and then so it doesnt burn
  • remove from heat and allow the caramel to cool for 5 minutes
  • pour the caramel over the shortbread base and allow it to reach room temperature before transferring to the fridge for at least 2 hours [ or overnight]

Chocolate Coating

  • Melt the chocolate and butter in the microwave for 1 minute segments until melted
  • Stir until melted thoroughly. Use a spatula to spread it opver the caramel in an even layer. Allow to set at room temperature for at least 15 Minutes before slicing into serving sized portions
  • When slicing, use a jug and knfe with boiling water. Wipe the knife dry after dipping into the hot water and gently cut the squares
  • Store in an airtight container at room temperature and consume within 3-5 Days ** They wont last that long.
  • TIP - You can also freeze them and defrost when needed.