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Vegan Millionaire's Shortbread

Recipe adapted slightly from Carnation's website. A creamy caramel filling made using Carnation vegan condensed milk, topped with a thick layer of dark chocolate. The base is a crumbly, dairy-free shortbread.
Course Bars and Brownies
Cuisine British
Keyword caramel, chocolate, dairy free, egg free, millionaire's shortbread, shortbread, vegan
Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes
Servings 16 squares
Author Izy Hossack



  • 175 g (1 1/2 cups) plain white flour (all-purpose flour)
  • 50 g (1/2 cup) icing sugar (powdered sugar)
  • 125 g (1/2 cup + 1 tbsp) vegan butter (I like Naturli), cubed
  • pinch of salt


  • 125 g (1/2 cup + 1 tbsp) vegan butter
  • 125 g (1/2 cup) light brown sugar
  • 370 g (13 ounces) Carnation Vegan Condensed Milk Alternative
  • 75 ml (5 tbsp) vegan soya cream (I like Alpro)
  • 30 g (3 tbsp) cornflour (cornstarch)
  • pinch of salt


  • 200 g (7 ounces) vegan dark chocolate (I like a 70%)
  • pinch of sea salt flakes


For the shortbread:

  • Preheat the oven to 160°C fan (320°F fan) or 180°C non-fan (350°F non-fan). Line a 20cm (8-inch) square baking tin with a sling of baking paper and set aside.
  • Place the flour, icing sugar, vegan butter and salt into a large bowl. Rub the butter into the dry ingredients using your fingertips. The mixture should look crumbly at first and then will come together to form a ball.
    175 g (1 1/2 cups) plain white flour, 50 g (1/2 cup) icing sugar, 125 g (1/2 cup + 1 tbsp) vegan butter, pinch of salt
  • Crumble the dough into the base of the lined tin and press down into an even layer. Prick all over with a fork and bake for 20-30 minutes until golden brown.

For the caramel:

  • Meanwhile, start on the caramel. Combine the butter, light brown sugar and condensed milk alternative in a medium pot. In a small bowl, mix the soya cream, cornflour and salt until you get a smooth paste. Add the paste to the pot and mix until smooth.
    125 g (1/2 cup + 1 tbsp) vegan butter, 125 g (1/2 cup) light brown sugar, 370 g (13 ounces) Carnation Vegan Condensed Milk Alternative, 75 ml (5 tbsp) vegan soya cream, 30 g (3 tbsp) cornflour
  • Place the pot on a medium heat, stirring very often, until the mixture reaches 116°C (240°F) on a thermometer (i.e. soft ball stage). This will take about 10-15 minutes. Leave to cool for a few minutes to thicken.
  • Pour the caramel all over the baked shortbread base and spread out into an even layer. Leave to cool (you can do this at room temp or in the fridge/freezer if you want to speed things up) until set.

To finish:

  • Melt the chocolate in a small, heatproof bowl set over a pot of simmering water (or in the microwave). Spread the chocolate in an even layer over the caramel and rap the tin against the counter top a few times to help the chocolate settle evenly. Sprinkle with salt, if using, and set aside until completely set (again you can leave at room temp or pop in the fridge/freezer).
    200 g (7 ounces) vegan dark chocolate, pinch of sea salt flakes
  • Run a hot butter knife around the edges of the pan to loosen then lift the whole thing out with the sling of baking paper. Cut int 16 squares using a sharp knife - for really clean cuts, use a knife dipped in very hot water and wiped dry between cuts.
  • Store in the fridge in an airtight container for up to 1 week.


- Slightly adapted from Carnation UK