Vegan Cookie Butter Caramel Millionaire Shortbread Bars

Vegan Cookie Butter Caramel Millionaire Shortbread Bars

Lizzie Mayson

The mix of a buttery shortbread crust, thick vegan cookie butter-caramel sauce, and snappy darkish chocolate make for one unbeatable dessert. 

This basic UK dessert is definitely veganized with this recipe from the Pace by BOSH! cookbook. Make further of the caramel layer for drizzling over sundaes, stirring into cookie dough, or consuming straight from the jar.

What you want:

For the shortbread: 
1¼ cups flour
½ cup vegan butter
¼ teaspoon salt
¼ cup sugar

For the caramel: 
1¼ cups pitted dates
2½ tablespoons boiling water
⅓ cup vegan butter
½ cup gentle brown sugar
½ cup plus 2 tablespoons maple syrup
2 teaspoons vanilla extract 
½ cup vegan cookie butter
2 (3.5-ounce) darkish chocolate bars, roughly chopped

What you do:

  1. Preheat oven to 350 levels. Grease and line an 8 x 11-inch baking dish with parchment paper. 
  2. For the shortbread, right into a mixing bowl, add flour, butter, salt, and sugar. Frivolously mix till resembles a crumble texture. Into ready dish, add combination and frivolously press down with fingers till evenly unfold. Bake on center shelf of oven for 12 minutes. Take away and put aside to chill. 
  3. For the caramel, right into a meals processor, add dates and water. Mix till easy. Add butter, sugar, syrup, vanilla, and cookie butter, and mix till easy. 
  4. Into microwaveable bowl, add chocolate. Soften in microwave in 30-second intervals. As soon as melted, stir till easy. 
  5. Dollop caramel over shortbread and gently unfold into a good layer. Pour a layer of melted chocolate over high. Let cool, then switch to fridge to set for two hours. Take away from fridge, slice into squares, and serve.
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