Introduction: Ready for a Decadent, Layered Treat Without the Oven?
Craving a rich, indulgent dessert that’s as easy as it is impressive? No-Bake Millionaire’s Shortbread is your answer! This classic treat features a buttery almond flour shortbread base, a gooey caramel layer, and a luxurious chocolate ganache topping with a stunning marbled effect. Perfect for parties, gifting, or satisfying your sweet tooth, this no-bake dessert is gluten-free, simple to make, and absolutely irresistible. Ready to layer up some decadence? Let’s dive in!
Overview: Why No-Bake Millionaire’s Shortbread Shines
No-Bake Millionaire’s Shortbread is a delightful twist on the traditional recipe, swapping a baked shortbread base for a quick, almond flour version that requires no oven. The combination of a crumbly shortbread base, rich caramel, and smooth chocolate ganache creates a perfect balance of textures and flavors. It’s a crowd-pleaser that’s ideal for any occasion and easy to prep ahead.
- Time Requirement: About 40 minutes for prep, plus 2 hours for chilling.
- Difficulty Level: Easy. No baking required, just mixing, cooking caramel, and layering.
- Why It’s Special: The almond flour base adds a nutty, gluten-free twist, while the caramel and marbled chocolate ganache deliver rich, luxurious flavors. It’s a no-fuss dessert with a professional look.
Essential Ingredients: What You’ll Need
This recipe has three components—shortbread, caramel, and chocolate ganache—with a short list of ingredients that deliver bold flavors. Quality chocolate and fresh butter are key for the best results.
- Shortbread:
- 200 g (2 cups) almond flour: Creates a nutty, gluten-free base with a crumbly texture.
- 2 tablespoons brown sugar: Adds subtle sweetness to the shortbread.
- ¼ teaspoon salt: Enhances the flavors and balances sweetness.
- 75 g (⅓ cup) unsalted butter, melted: Binds the crust for a rich, buttery texture.
- ½ teaspoon vanilla extract: Adds a warm, sweet note.
- Caramel:
- 100 g (½ cup) brown sugar: Provides a deep, caramelized flavor.
- 75 g (⅓ cup) unsalted butter: Adds richness and smoothness to the caramel.
- 300 g (1 can, 10 oz) sweetened condensed milk: Creates a thick, gooey caramel layer.
- Chocolate Ganache:
- 200 g (1 ¼ cups) dark chocolate, chopped: Forms a rich, smooth topping.
- 50 g (⅓ cup) white chocolate, chopped: Adds a contrasting flavor for the marbled effect.
- 125 g (½ cup) heavy cream: Melts the chocolate into a silky ganache.
- Substitutions and Variations:
- Dairy-Free: Use vegan butter and coconut cream instead of heavy cream. Swap condensed milk for vegan condensed milk.
- Nut-Free: Replace almond flour with crushed gluten-free shortbread cookies or graham crackers for the base.
- Lower Sugar: Reduce brown sugar in the caramel to 70 g and use sugar-free condensed milk.
- Flavor Twist: Add a pinch of sea salt to the caramel for a salted caramel version or 1 teaspoon espresso powder to the ganache for a mocha vibe.
- Chocolate Swap: Use milk chocolate instead of dark for a sweeter topping, or all white chocolate for a different look.
Why These Ingredients Matter: The almond flour base offers a nutty, crumbly foundation, the caramel provides gooey sweetness, and the marbled ganache adds a luxurious, visually stunning finish.
Step-by-Step Instructions: Crafting Your No-Bake Millionaire’s Shortbread
This no-bake recipe is simple but delivers a decadent, layered dessert. Follow these steps for a stunning treat!
Step 1: Prepare the Shortbread Base
- Line an 8×8-inch pan with parchment paper, leaving overhangs for easy removal.
- In a medium bowl, stir together 200 g almond flour, 2 tablespoons brown sugar, and ¼ teaspoon salt until combined.
- Add 75 g melted unsalted butter and ½ teaspoon vanilla extract, stirring until the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
- Chill the base in the fridge while preparing the caramel.
- Tip: Press the base firmly to ensure it holds together when sliced.
Step 2: Make the Caramel
- In a small pot over medium heat, combine 100 g brown sugar, 75 g unsalted butter, and 300 g sweetened condensed milk.
- Bring the mixture to a boil, stirring constantly to prevent burning.
- Boil for 2–3 minutes until the caramel thickens. Test readiness by dragging a spatula through the caramel; it should part and rejoin after 1–2 seconds.
- Pour the warm caramel over the chilled shortbread base and smooth with an offset spatula.
- Chill in the fridge for at least 30 minutes to set the caramel.
- Tip: Stir the caramel constantly to avoid scorching and ensure a smooth texture.
Step 3: Prepare the Chocolate Ganache
- Place 200 g chopped dark chocolate in one bowl and 50 g chopped white chocolate in another.
- In a small pot, heat 125 g heavy cream over medium heat until bubbles just begin to form (do not boil).
- Pour 100 g of the hot cream over the dark chocolate and 25 g over the white chocolate. Let sit undisturbed for 1–2 minutes.
- Stir each bowl until the chocolate melts into a smooth ganache.
- Tip: Chop the chocolate finely for faster, even melting.
Step 4: Assemble and Decorate
- Pour the dark chocolate ganache over the chilled caramel layer, smoothing with an offset spatula.
- Spoon small blobs of white chocolate ganache onto the dark chocolate layer.
- Run a chopstick or knife through the ganache in a zigzag pattern (left to right, then up and down) without lifting to create a marbled effect.
- Chill in the fridge for at least 1 hour until all layers are fully set.
- Tip: Work quickly with the ganache to create the marble pattern before it starts to set.
Step 5: Slice and Serve
- Remove the shortbread from the pan by lifting the parchment paper overhangs.
- Run a sharp knife under hot water, wipe dry, and cut into bars (about 16 squares or 12 rectangles). Repeat heating the knife between cuts for clean slices.
- Serve chilled or at room temperature for a softer texture.
- Tip: Chill the bars briefly before cutting for cleaner edges.
Assembly: Creating the Perfect No-Bake Millionaire’s Shortbread
Assembling this dessert is all about layering for a balance of textures and flavors. Here’s how to make it shine:
- Build the Base: Press the almond flour mixture evenly for a sturdy, crumbly foundation.
- Add the Caramel: Pour and smooth the caramel for a gooey, even layer.
- Top with Ganache: Create a smooth dark chocolate layer and marble with white chocolate for a stunning finish.
- Presentation Tips:
- Serve on a platter to show off the glossy, marbled top.
- Sprinkle with a pinch of flaky sea salt or edible gold dust for extra elegance.
- Cut into small squares for bite-sized treats or larger bars for a decadent dessert.
- Serving Tip: Let the bars sit at room temperature for 5–10 minutes for a softer caramel texture.
Storage and Make-Ahead Tips
This dessert is perfect for preparing ahead and stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store in an airtight container in the fridge for up to 5 days. The caramel will soften slightly over time.
- Freezer: Freeze bars in a single layer, wrapped tightly in plastic wrap and foil, for up to 1 month. Thaw in the fridge before serving.
- Serving Tip: Refresh with a sprinkle of sea salt or cocoa powder before serving if stored for a few days.
- Make-Ahead Tips:
- Prepare the shortbread and caramel layers up to 2 days in advance and chill. Add the ganache topping the day of serving.
- Make the ganache ahead and store in the fridge, reheating gently to pourable consistency before using.
- Keep almond flour in an airtight container to maintain freshness.
Recipe Variations: Get Creative!
No-Bake Millionaire’s Shortbread is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Salted Caramel Millionaire’s Shortbread: Add ½ teaspoon flaky sea salt to the caramel for a sweet-salty twist.
- Peanut Butter Millionaire’s Shortbread: Swirl 2 tablespoons peanut butter into the caramel layer.
- Mocha Millionaire’s Shortbread: Add 1 teaspoon espresso powder to the dark chocolate ganache for a coffee kick.
- Nutty Shortbread: Mix 50 g chopped toasted almonds or pecans into the shortbread base.
- Mini Millionaire’s Bites: Use a mini muffin tin for bite-sized treats, adjusting layer amounts accordingly.
Conclusion: Savor the Luxurious Bliss of No-Bake Millionaire’s Shortbread!
You’ve just created a No-Bake Millionaire’s Shortbread that’s as decadent as it is easy! With its nutty almond flour base, gooey caramel, and marbled chocolate ganache, this dessert is perfect for any occasion, from casual gatherings to elegant parties. Get creative with variations or garnishes, and enjoy every rich, layered bite. How will you make your shortbread unique? Share your ideas in the comments—I’d love to hear them!
Print
No-Bake Millionaire’s Shortbread
Description
Craving a rich, indulgent dessert that’s as easy as it is impressive? No-Bake Millionaire’s Shortbread is your answer! This classic treat features a buttery almond flour shortbread base, a gooey caramel layer, and a luxurious chocolate ganache topping with a stunning marbled effect
Ingredients
This recipe has three components—shortbread, caramel, and chocolate ganache—with a short list of ingredients that deliver bold flavors. Quality chocolate and fresh butter are key for the best results.
-
Shortbread:
-
200 g (2 cups) almond flour: Creates a nutty, gluten-free base with a crumbly texture.
-
2 tablespoons brown sugar: Adds subtle sweetness to the shortbread.
-
¼ teaspoon salt: Enhances the flavors and balances sweetness.
-
75 g (⅓ cup) unsalted butter, melted: Binds the crust for a rich, buttery texture.
-
½ teaspoon vanilla extract: Adds a warm, sweet note.
-
-
Caramel:
-
100 g (½ cup) brown sugar: Provides a deep, caramelized flavor.
-
75 g (⅓ cup) unsalted butter: Adds richness and smoothness to the caramel.
-
300 g (1 can, 10 oz) sweetened condensed milk: Creates a thick, gooey caramel layer.
-
-
Chocolate Ganache:
-
200 g (1 ¼ cups) dark chocolate, chopped: Forms a rich, smooth topping.
-
50 g (⅓ cup) white chocolate, chopped: Adds a contrasting flavor for the marbled effect.
-
125 g (½ cup) heavy cream: Melts the chocolate into a silky ganache.
-
-
Substitutions and Variations:
-
Dairy-Free: Use vegan butter and coconut cream instead of heavy cream. Swap condensed milk for vegan condensed milk.
-
Nut-Free: Replace almond flour with crushed gluten-free shortbread cookies or graham crackers for the base.
-
Lower Sugar: Reduce brown sugar in the caramel to 70 g and use sugar-free condensed milk.
-
Flavor Twist: Add a pinch of sea salt to the caramel for a salted caramel version or 1 teaspoon espresso powder to the ganache for a mocha vibe.
-
Chocolate Swap: Use milk chocolate instead of dark for a sweeter topping, or all white chocolate for a different look.
-
Why These Ingredients Matter: The almond flour base offers a nutty, crumbly foundation, the caramel provides gooey sweetness, and the marbled ganache adds a luxurious, visually stunning finish.
Instructions
Step 1: Prepare the Shortbread Base
-
Line an 8×8-inch pan with parchment paper, leaving overhangs for easy removal.
-
In a medium bowl, stir together 200 g almond flour, 2 tablespoons brown sugar, and ¼ teaspoon salt until combined.
-
Add 75 g melted unsalted butter and ½ teaspoon vanilla extract, stirring until the mixture resembles wet sand.
-
Press the mixture firmly and evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
-
Chill the base in the fridge while preparing the caramel.
-
Tip: Press the base firmly to ensure it holds together when sliced.
Step 2: Make the Caramel
-
In a small pot over medium heat, combine 100 g brown sugar, 75 g unsalted butter, and 300 g sweetened condensed milk.
-
Bring the mixture to a boil, stirring constantly to prevent burning.
-
Boil for 2–3 minutes until the caramel thickens. Test readiness by dragging a spatula through the caramel; it should part and rejoin after 1–2 seconds.
-
Pour the warm caramel over the chilled shortbread base and smooth with an offset spatula.
-
Chill in the fridge for at least 30 minutes to set the caramel.
-
Tip: Stir the caramel constantly to avoid scorching and ensure a smooth texture.
Step 3: Prepare the Chocolate Ganache
-
Place 200 g chopped dark chocolate in one bowl and 50 g chopped white chocolate in another.
-
In a small pot, heat 125 g heavy cream over medium heat until bubbles just begin to form (do not boil).
-
Pour 100 g of the hot cream over the dark chocolate and 25 g over the white chocolate. Let sit undisturbed for 1–2 minutes.
-
Stir each bowl until the chocolate melts into a smooth ganache.
-
Tip: Chop the chocolate finely for faster, even melting.
Step 4: Assemble and Decorate
-
Pour the dark chocolate ganache over the chilled caramel layer, smoothing with an offset spatula.
-
Spoon small blobs of white chocolate ganache onto the dark chocolate layer.
-
Run a chopstick or knife through the ganache in a zigzag pattern (left to right, then up and down) without lifting to create a marbled effect.
-
Chill in the fridge for at least 1 hour until all layers are fully set.
-
Tip: Work quickly with the ganache to create the marble pattern before it starts to set.
Step 5: Slice and Serve
-
Remove the shortbread from the pan by lifting the parchment paper overhangs.
-
Run a sharp knife under hot water, wipe dry, and cut into bars (about 16 squares or 12 rectangles). Repeat heating the knife between cuts for clean slices.
-
Serve chilled or at room temperature for a softer texture.
-
Tip: Chill the bars briefly before cutting for cleaner edges.
FAQs: Your No-Bake Millionaire’s Shortbread Questions Answered
Q: Can I use regular flour instead of almond flour?
A: Almond flour is key for the no-bake, gluten-free texture. For a non-gluten-free option, use crushed shortbread cookies or graham crackers instead.
Q: Is this dessert healthy?
A: It’s a treat, but almond flour is nutrient-dense. The caramel and chocolate are indulgent, so enjoy in moderation or use lower-sugar alternatives.
Q: Why is my caramel too runny?
A: Ensure you boil the caramel for 2–3 minutes until it thickens and passes the spatula test. Cool it slightly before pouring.
Q: Can I make this without white chocolate?
A: Yes, skip the white chocolate and use all dark chocolate ganache, or drizzle with milk chocolate for a different look.
Q: How long does it take to prep this shortbread?
A: About 40 minutes for prep, plus 2 hours for chilling. It’s hands-off after assembly!
Q: Can I use milk chocolate instead of dark?
A: Yes, milk chocolate works for a sweeter flavor, but dark chocolate balances the caramel’s sweetness better