Calling all peanut butter lovers! These Gluten-Free Vegan Peanut Butter Millionaire’s Shortbread will knock your socks off. They have a layer of coconut flour shortbread, a quick no-cook peanut butter caramel, and a layer of dark chocolate. Thanks to Bob’s Red Mill for sponsoring this post!
Welcome to the home of one of my new ALL-TIME favorite recipes (probably yours too, once you try them). You may have tried one of my other favorite homemade healthy candy recipes before, like these Homemade Peanut Butter Cups, the Homemade Snickers, or of course – the classic that these are based off of – my Healthy Twix Bars. These Peanut Butter Millionaire’s Shortbread are super similar to a peanut butter version of a Twix bar, with a creamy, caramelly, peanut butter-y filling over a delicious shortbread crust.
If you’ve made your way here, you’re probably pretty into peanut butter, too. I am in love with all things peanut butter, and in the spirit of transparency, I may have purchased a 15-pound pail of peanut butter at the beginning of quarantine…and it’s already half gone. Don’t judge me. We bake a lot of peanut butter goodies around here.
These Peanut Butter Millionaire’s Shortbread were a result of wanting to use up some of my peanut butter, and craving a crisp, shortbread crust Let get into how to make them!
What you’ll need to make these Peanut Butter Millionaire’s Shortbread:
- Coconut Oil
- Maple Syrup
- Bob’s Red Mill Coconut Flour
- Sea salt
- Peanut Butter
- Vanilla Extract
- Dark Chocolate
That’s all!!! A few of the ingredients are used multiple times in different layers, which is always a win.
We start by making the super-simple crust. First, we combine the coconut oil and maple syrup. Once combined, we’ll stir in the Bob’s Red Mill Coconut Flour (along with a pinch of salt) which is super absorbent, so you don’t need a ton! It will bring it all together quickly. I always look towards Bob’s Red Mill when it comes to flours because I can always count on them being high-quality, consistent, and certified gluten-free! All very important things for a gluten-free recipe tester :D
While the crust bakes, we make the filling! But first, we chop up a cup of peanuts to layer along with our peanut butter caramel filling. The chopped peanuts add a ton of delicious crunch to the recipe. We’ll layer the peanuts over the baked crust, and then pour over our mixture of peanut butter, maple syrup, coconut oil, and vanilla extract. It will firm into a luscious peanut butter caramel sauce!
Once the caramel layer has firmed up in the refrigerator, we’ll melt the chocolate with a little bit of peanut butter (this helps keep it a little soft and not brittle when you cut into it) and pour it alllll over the top. I love adding a sprinkle of flaky sea salt here (I literally cannot help myself) but that is absolutely up to personal preference.
See how to make these Peanut Butter Millionaire’s Shortbread!
I hope you adore these Healthy Peanut Butter Millionaire’s Shortbread as much as I do! They’ve become a quick staple around here.
If you try them, be sure to tag me on Instagram at @bakeritablog if you share a photo, #bakerita, and leave a comment below to let me know what you thought.
Calling all peanut butter lovers! These Gluten-Free Vegan Peanut Butter Millionaire’s Shortbread will knock your socks off. They have a layer of coconut flour shortbread, a quick no-cook peanut butter caramel, and a layer of dark chocolate.
For the crust
- ⅓ cup (66g) coconut oil, solid, use refined for no coconut flavor
- 3 tablespoons (63g) pure maple syrup
- ⅔ cup (85g) Bob’s Red Mill coconut flour
- Pinch of sea salt
For the filling
- 1 cup peanuts, chopped, I used roasted unsalted peanuts
- ½ cup (128g) creamy peanut butter, see Notes
- ⅓ cup (111g) pure maple syrup
- ⅓ cup (66g) coconut oil, melted, use refined for no coconut flavor
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt, skip if your peanut butter is salted
For the chocolate topping
- 1 cup (6 oz.) dark chocolate, either in chips or chopped bars
- 2 tablespoons creamy peanut butter
- Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
- Combine the maple syrup and coconut oil and stir until incorporated. If needed, microwave for about 15 seconds to fully combine. Stir in the Bob’s Red Mill coconut flour and salt. Mix until the dough comes together completely.
- Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
- Sprinkle the chopped peanuts evenly over the baked crust.
- For the filling, combine the coconut oil and maple syrup. Heat together in a small saucepan or in the microwave until all of the ingredients are melted together and throughly combined. Whisk in the peanut butter, vanilla extract, and salt, if using. Pour over the peanuts and crust and let cool in the refrigerator until set before topping with chocolate layer.
- For the chocolate topping, melt together the chocolate and peanut butter and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt, if desired. Let cool until set. Cut into 16 squares. Keep stored in the refrigerator for up to a week.
Make sure your peanut butter is made with JUST peanuts or peanuts and salt. No added oils here!
- Category: Desserts
Keywords: gluten-free, vegan, peanut butter, twix, homemade twix, healthy twix