Here it is…Part Two as promised. These are the city cousins to the comforting classics from last week and are all gluten-free (many processed sugar and dairy free, too). With layers of pink sea salt caramel, safely edible cookie dough (yes, raw, right in the middle) and dark chocolate ganache held up by buttery gluten-free shortbread and gilded with smoked sea salt, these decadently rich, sweet-salty bars are rightfully called (Gluten Free) Millionaire Bars. Though I didn’t create the recipe, the Cranberry Bliss Bars were so photogenic, they got included with a link.
I know you’re all busy and need to get on to buying the ingredients and whipping these up for your weekend parties and cookie exchange so we will get right to the step-by-step photos then full recipe at the bottom after a few other links for recipes.
Gluten Free Millionaire Bars
Now for the pretty cousin…
Here are the other favorites I made this week that lean more to the pretty but less decadent side:
Raw Vegan Snickers Cups – Really more of a candy and not necessarily decadent in the Millionaire bar sense, they are a super rich treat for those who don’t eat processed sugar.
Chocolate Dipped Orange Cookies – I made these with orange oil and orange zest instead of rosemary and they were quite good. Great for paleo friends.
Raw Lemon Bars – Haven’t made these, but have tried the Hail Merry lemon tarts and love them. This appears to be a copycat of the Hail Merry tarts. More than anything, I wanted you to have an option that didn’t include chocolate!
Ok…without further ado, here’s the full, printable recipe for Millionaire bars. Oh and to give credit where credit is due, I got the edible cookie dough recipe from Flippin Delicious. Besides using it for this recipe, you can use it in ice cream or just eat out of spoon!
- 2 cups Gluten Free Flour Blend
- 2 sticks unsalted butter, softened
- ⅓ cup sugar
- 1 tsp sea salt
- 1 cup sugar
- 1 cup heavy cream
- ½ tsp sea salt (I used pink salt)
- 1 stick butter
- ⅔ cup brown sugar
- ½ tsp salt
- 2-3 tablespoons almond milk (start with one and use what is necessary for consistency)
- 1 tsp vanilla extract
- 1½ cups Gluten-Free Flour Blend
- 1 cup mini chocolate chips
- 12 oz (by weight) heavy cream
- 12 oz (by weight) chocolate chips or chocolate broken into small pieces
- Sea salt for sprinkling (if you can find smoked sea salt use it, it's amazing if not use any kind that is flaky)
- Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper.
- Mix crust ingredients until crumbly and press into prepared pan.
- Bake for 20 minutes or until just lightly golden brown. Let cool completely.
- Place sugar into a medium saucepan and set over medium heat. As sugar begins to melt, gently stir to incorporate dry sugar with melted sugar. When it has completely melted, allow the sugar to keep cooking until it has turned a dark amber color.
- Carefully pour in the cream (it will steam and bubble up). The sugar may sieze up on the whisk but just keep whisking until it is smooth. Stir in the sea salt. Pour evenly on the cooled shortbread. Place in fridge and let set completely.
- Mix together the butter, brown sugar and salt. Add 1 tbsp almond milk, vanilla and flour. Mix well and add more milk to make it soft and spreadable. If caramel is really set hard, you can literally spread the cookie dough. If it is not, then just place little bits on top of caramel and gently work it around until the whole top is covered. Smooth it out with a spatula then place in fridge to chill.
- Bring cream to a simmer over medium heat. Meanwhile, measure chocolate into a medium bowl. When cream has tiny bubbles around the edges and is lightly steaming whisk it into the chocolate until smooth. Pour this over the cold bars and spread evenly. Place in the fridge until completely set then sprinkle with sea salt.
- Have a wet paper towel on standby and wipe down knife between cuts. Loosen the edges from the pan then using the parchment paper lift the whole thing out onto a cutting board. Using a large knife, try to cut bars without lifting knife (slide it from one edge to the other staying in contact with the cutting board). This will give you smooth edges. I cut off outer ½" edge first and these are the family bites. Then cut into 1"x2" bars or 1"x1" squares.