Delicious gluten free caramel slice - millionaire's shortbread recipe. The layers in these caramel bars are so lush with a beautiful shortbread base that is soft but does not fall apart and a thick caramel filling that cuts perfectly without oozing out everywhere and finished with a topping of chocolate just to complete the perfect gluten free caramel bars.
I have always been a huge fan of anything that contains caramel as I have a super sweet tooth! So if you have a sweet tooth too then this is the recipe for you.
These caramel bars are known by many names such as millionaire's shortbread, caramel shortcake, chocolate caramel bars, and caramel shortbread. You can call this easy gluten free caramel slice whatever name you prefer and I am sure you won't be disappointed.
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Is Caramel gluten free?
Caramel is usually gluten free as it is made mainly with milk, sugar, and butter and does not contain ingredients containing gluten. If buying ready-made caramel sauce I recommend always checking the ingredients label as some brands may contain gluten due to flavorings used within the caramel sauce.
For this recipe, I recommend making homemade caramel as tinned caramel will not be thick enough to set and will create a saucy mess when you slice into the caramel slices as well as being sure your caramel is gluten free.
Ingredients
Equipment
- 8×8 lined baking tin
- non-stick pan
Gluten free Shortbread recipe
- Butter - Be sure to have your butter at room temperature as this will make it easier when beating together with the sugar.
- Caster sugar - Don’t worry if you can’t get caster sugar for this recipe. Superfine granulated sugar or regular granulated sugar will also work well.
- Gluten free plain flour - I used Doves Freee Plain flour but you can use your preferred brand of gluten free plain flour or Gluten free all-purpose flour.
- Cornflour - If in the US be sure to use Corn starch. As I am in the UK it is called cornflour but not to be mistaken with the US cornflour (yellow powder).
- Xanthan gum - Used as a binding agent in gluten free baking. Essentially acting like gluten keeping everything together.
Caramel layer
- Sweetened condensed milk - I used Carnation condensed milk in this recipe but you can use your preferred brand of sweetened condensed milk.
- Brown sugar
- Butter
Chocolate Topping
- Chocolate - I used milk chocolate in this recipe but it would also work with dark chocolate for this gluten free chocolate caramel slice. If you want to make gluten-free white chocolate caramel slice then just switch out the milk chocolate for white chocolate.
- White chocolate - Optional if you want to add some extra flair to your gluten free millionaire bars and create a beautiful feathered finished look.
Instructions
Recipe steps
- In a bowl beat together butter and sugar until light and fluffy.
- In a large bowl mix flour, cornflour, xanthan gum together until fully combined.
- Add butter and sugar mixture to the large bowl with the flour mixture.
- Add water and with your hands knead together and will resemble large crumbs but continue to knead as it will eventually form a shortbread dough.
- Place your dough onto a floured surface. Using a rolling pin roll out your dough evenly until around the same size as your prepared baking tin. Then place in the baking tin pressing down firmly and with a fork prick the surface of the shortbread dough.
- Place in the oven and bake for 20-25 minutes until slightly golden on the edges but still pale on top.
- In a non-stick pan add condensed milk, sugar and, butter and on medium heat until the sugar has disolved. stirring continuously.
- Once the sugar has dissolved bring to the boil continuing to stir the mixture ensuring that the mixture does not stick to the bottom of the pan. Then reduce to low heat and stir until the sauce thickens and is slightly darker in color.
- Let the caramel cool slightly before pouring evenly over the shortbread base.
- Set aside to cool fully before adding the chocolate layer.
- Melt the milk chocolate in a bowl over a pan of hot simmering water until fully melted. Pour melted chocolate evenly on top of the cooled caramel layer.
- Optional-Melt white chocolate and place it in a piping bag with a small narrow piping nozzle or a small hole on the bottom of the piping bag.
- Carefully pipe the white chocolate in parallel straight lines over the top of your melted milk chocolate. Using a wooden skewer or the back of a knife gently drag through the lines at a 90° angle to make a beautiful feathered design.
- Leave to fully set. You can place it in the refrigerator for a faster setting.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Variations
There are a few recipe variations that can be done for this millionaire's shortbread recipe and I thought I would also include them below as you might find them helpful and you can adapt easily to suit your preferred outcome.
- Gluten free white chocolate caramel slice - To make a beautiful white chocolate slice you can substitute the milk chocolate for white chocolate.
- Gluten free Billionaires shortbread - To make billionaires caramel slice just add ½ teaspoon of sea salt to the caramel mixture during the cooking process for a gluten free salted caramel slice. Then top with dark chocolate and sprinkle with a little sea salt to finish.
- Gluten free no bake caramel slice - If you want a quick and easy no bake base that means you dont have to put on the oven. You can use my gluten free biscuit base used in my gluten free banoffee pie in place of the shortbread base. Always use a gluten free cookie base to ensure that you make the caramel slice gluten free.
Recipe FAQs
Using a sharp knife. Run the knife under hot water to heat, dry the knife and then slice carefully while the knife is still hot. This makes it easier to slice and the chocolate less likely to crack while cutting.
This recipe is fully gluten free. Always use gluten free flour for the shortbread base and always check that the chocolate used does not contain gluten as some brands may contain gluten.
Yes, The gluten-free caramel shortcake can be stored in an airtight container and stored in the refrigerator for 4-5 days.
No, Tinned caramel will not be as thick as the homemade caramel and will not set firmly. This will result in a saucy mess when you slice into the caramel bars.
Yes, I would wrap it well and place it in an airtight container before freezing. Defrost at room temperature.
Yes, If you want an easier option or gluten-free biscuit base substitute the shortbread base with my gluten free biscuit base found in my gluten free banoffee pie.
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📖 Recipe
Gluten free Caramel slice - millionaire's shortbread
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 8×8 lined baking tin
- non-stick pan
Ingredients
Gluten free Shortbread base
- 230 grams Butter Room temperature
- 125 grams Caster sugar
- 230 grams Gluten free plain flour (Gluten free all-purpose flour)
- 100 grams Cornflour (Cornstarch in the US)
- ½ teaspoon Xanthan gum
- 30 ml Water
Caramel layer
- 397 grams Sweetened condensed milk
- 100 grams Brown sugar
- 100 grams Butter
Chocolate Topping
- 200 grams Chocolate (Milk or dark)
- 50 grams White chocolate (Optional)
Instructions
Shortbread base
- Preheat the oven to 170°C/325°F/Gas mark 3
- Line your baking tin with baking paper on the bottom and sides of the tin.
- In a bowl beat together butter and sugar until light and fluffy.
- In a large bowl mix flour, cornflour, xanthan gum together until fully combined.
- Add butter and sugar mixture to the large bowl with the flour mixture.
- Add water and with your hands knead together and will resemble large crumbs but continue to knead as it will eventually form a shortbread dough.
- Place your dough onto a floured surface. Using a rolling pin roll out your dough evenly until around the same size as your prepared baking tin. Then place in the baking tin pressing down firmly and with a fork prick the surface of the shortbread dough.
- Place in the oven and bake for 20-25 minutes until slightly golden on the edges but still pale on top.
- Once baked leave in the baking tray to slightly cool the shortbread may still be soft to touch when removed from the oven but will firm up as it cools. Start the caramel layer when the shortbread has cooled and firm.
Caramel layer
- In a non-stick pan add condensed milk, sugar and, butter and on medium heat until the sugar has disolved. stirring continuously.
- Once the sugar has dissolved bring to the boil continuing to stir the mixture ensuring that the mixture does not stick to the bottom of the pan then reduce to low heat and stir until the sauce thickens and is slightly darker in color.
- Let the caramel cool slightly before pouring evenly over the shortbread base.
- Set aside to cool fully before adding the chocolate layer.
Chocolate topping
- Melt the milk chocolate in a bowl over a pan of hot simmering water until fully melted. Pour melted chocolate evenly on top of the cooled caramel layer.
- Optional-Melt white chocolate and place it in a piping bag with a small narrow piping nozzle or a small hole on the bottom of the piping bag.
- Carefully pipe the white chocolate in parallel straight lines over the top of your melted milk chocolate. Using a wooden skewer or the back of a knife gently drag through the lines at a 90° angle to make a beautiful feathered design.
- Leave to fully set. You can place it in the refrigerator for a faster setting.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this millionaire's shortbread recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Hollie
Thanks for the recipe! Looks great!
Kayla DiMaggio
This gf caramel slice was so delicious! I loved how rich and light it was!
Elizabeth Swoish
Absolutely delicious and easy to make! I have had trouble with other recipes in the past but this one is fabulous! Thank you!
Luca
I definitely love them!
Shelby
So delicious and so easy to make! I'm adding this to the Halloween list lol
Addie
Love that it’s gluten free! So yummy!