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Gluten Free Millionaire Shortbread

Shortbread topped with a gooey caramel, chocolate, sea salt, and hazelnuts makes for an indulgent dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 1 hour 45 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Shortcrust Layer
  • 1 cup Salted butter, softened
  • 1/3 cup White sugar
  • 1/3 cup Light brown sugar
  • 1 Large Egg
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 2 1/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/3 cup Hazelnuts, finely ground
Caramel Layer
  • 2 14oz cans Sweetened condensed milk
  • 14 Tbsp Salted butter
  • 1 cup Light brown sugar, packed
  • 1/3 cup Light corn syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
Chocolate layer
  • 2 cups Semisweet chocolate chips
  • 1/2 cup Heavy cream
  • 1/2 tsp Vanilla extract
  • Flaky sea salt
  • 3/4 cup Hazelnuts, Chopped coarsely

Equipment

  • 9x13" Baking pan
  • Electric Mixer (Stand Mixer preferred
  • Mixing bowl
  • Sauce pan, Medium

Method
 

  1. Preheat your oven to 350F and line a 13x9 baking pan with parchment paper, making sure to cover both the bottom and up all four sides. I like to tack it down with a little spray of olive oil to present it shifting around the pan.
Shortcrust Layer
  1. In a medium bowl, mix together flour and salt with a whisk, and set aside.
  2. Using a stand mixer, or an electric mixer coupled with a large bowl, cream the butter and sugars for the shortbread, until light and fluffy.
  3. Add egg and vanilla extract and combine well. Scrape down the sides of your bowl to make sure everything is evenly incorporated.
  4. Add the flour/salt mixture slowly, about a third at a time, scraping down the bowl after each addition.
  5. The dough is complete when mixed, but slightly crumbly.
  6. Drop dough into prepared 9 x 13 pan, and cover with another piece of parchment. Using the flat bottom of a heavy glass, press dough evenly across the bottom of the pan and into the corners.
  7. Peel off top layer of parchment.
  8. Bake at 350 for 20-25 minutes. The edges should start to turn golden, but because of the flour, the majority of the shortbread will still be pretty pale.
  9. Cool and prepare the caramel for the next layer.
Caramel Layer
  1. Combine sweetened condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat. My stove dial runs from 2-9, I heat on 6.
  2. Whisk constantly until butter is melted, ingredients are well-combined, and mixture begins to boil. This step will take awhile, it will feel like forever, but do not increase the heat.
  3. Once boiling, reduce heat to a simmer ( I drop the heat on my stove to about 3.5), and continue stirring until mixture darkens to a caramel color, and starts to become fragrant.
  4. Continue stirring until the caramel thickens and pulls away from the sides of the pot.
  5. Remove from heat and immediately stir in the vanilla extract and salt.
  6. Pour evenly over the cooled shortbread, using a knife or offset spatula to create an even layer.
  7. Cool in the refrigerator for at least one hour.
  8. Prepare the chocolate layer once the caramel is cool.
Chocolate Layer
  1. Combine chocolate chips and cream in a saucepan over medium heat, on my stove a 6.  
  2. Mix until chocolate is melted and well combined with the cream.
  3. Remove from heat, add vanilla, and stir well.
  4. Cool one minute.
  5. Pour over top of the chilled caramel layer. Smoothing if necessary.
  6. Top with flaked salt and coarsely chopped hazelnuts.
  7. Refrigerate for thirty minutes.
  8. Cut the bars into 24 portions and serve.