Peanut Butter Millionaire’s Shortbread (Gluten Free + Vegan)
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.
Gluten-Free Vegan Peanut Butter Millionaire’s Shortbread
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Category: Desserts
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!
Keywords: gluten-free, vegan, peanut butter, twix, homemade twix, healthy twix
I really loved your recipe and it perfect for any beautiful dessert Rachel….and it looks soo yummy & sound too delicious as well…i can’t wait to try it…Thanks for sharing……!
Thank you so much, Hina! I hope you love it./
what an amazing recipe and it looks truly delicious with more easy to make as well..i really loved your inserted pictures and it perfect recipe for any beautiful dessert…am going to make now from your tips & recipe….Thanks for sharing Rachel…..!
Thanks so much, Richard! I hope you enjoy the recipe.
This looks so yummy – I plan on making this soon.
Question: do you think I could replace some or all of the coconut flour in the crust with almond flour? So you think it might still work but change the texture?
Thanks for the lovely recipe
Hi Maria, that should be just fine, but because coconut flour is so absorbent, you’ll want to use 3x the amount called for. Enjoy!
These look delicious and I plan on making them this weekend. I want to make sure I make it just right so I’m curious if you use raw peanuts in this recipe? Thanks!!
Hi Rachel, I used roasted peanuts! I find they have the best flavor. Whatever you prefer will work, though!
These look amazing! My granddaughter has a gluten allergy and it is difficult to find yummy gluten free treat recipes. There are many recipes out there but not all are equally yummy, if you know what I mean. I do have a question though. Can I substitute something for the Maple syrup? I’m sure that you can’t even taste it but my hubby doesn’t like maple syrup. Either way I am going to make these and I am sure they will be a hit.
Thank you for sharing this wonderful recipe.
Hi Annette, you could use honey but that has a stronger flavor than the maple does and will be pretty noticeable!! You could also try something like date syrup, if you enjoy dates. Hope this helps, and enjoy!!
How do you think I could replace the maple syrup? I’m from Brazil and here is not common to find maple syrup. So you think coconut maple might still work?
Hi Vanessa, any sort of liquid sweetener that you enjoy will work for these, but of course will impact flavor! Enjoy :D
These turned out PERFECT! Thank you for the recipe!
So so happy to hear that!!! :)
I bought this book, and I love each one of thr recipe! Amaizing flavors!
So glad you’re loving them, and the book! Thanks Gregoria :)
These are seriously such a treat! The shortbread is very tasty and the peanuts in the middle add a special extra crunch. I used salted peanuts and it added a nice cut to all the richness!
So glad you loved them, Rachel! Thanks a bunch for your feedback.
Absolutely delicious! A lovely treat! I didn’t have coconut flour so I used ground peanuts and oat flour instead. They turned out so good! I’ll be definitely making them again :)
Sounds fabulous, Tatiana! So glad you enjoyed them :)
This shortbread is amazing. So easy to make and so so delicious and rich (but not so rich that you want to die, ha). I actually think it’s better than non-vegan Millionaire’s Shortbread – the peanut butter caramel is way more complex and yum. I have impressed lots of dinner guests with this dessert and it lasts super well in the fridge or freezer. My boyfriend is obsessed too so we’ve made it a number of times.
So glad you’re loving it, Charlie! Thanks so much for the feedback :)