Millionaire's Shortbread Bars

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Shortbread.  Caramel.  Chocolate.

No wonder these are called Millionaire's Shortbread Bars...  they're so rich you feel like royalty when you taste it.

More than anything, though, you will feel like a real winner when you remember that this bar you are eating isn't so bad for you.  That's right.  The decadence you see here is actually good for you!  Unlike the original recipe, which contains refined flour, white sugar, butter and other unhealthy ingredients, this recipe is whole grain, low sugar, free of butter and contains fiber and antioxidants.  Yeah, in dessert.  Life is good, yes?

I honestly wasn't expecting this recipe to be such a success as I was making it (nothing like expecting defeat before you even started the battle).  I mean, how could I possibly healthify caramel with the substitutions I was making?  Using no heavy cream, sugar and butter is likely a recipe for disaster (hah, no pun intended)

So when the bars were finally ready to slice, I was a nervous wreck.  Knowing my luck, something was bound to go wrong.  As I sliced the bars and caught a glimpse of the caramel, I squealed like a little kid.  The caramel didn't gush out, the chocolate layer wasn't too thick, and the shortbread crust didn't crumble into dust.  Yeah, I kind of imagined all of those things before I even brought out the knife.  I quickly snapped some photos (aka, three) and had to put the camera down.

The looming question:  does it taste good?

I took a bite and did a little happy dance (or prance?).  That was my very first "happy dance" and I certainly hope it was my last...  I'd be quite embarrassed if you saw me do that...  It was deeelicious.  The shortbread crust was exactly like shortbread--nice and buttery with a slight crumble.  The caramel was sweet, smooth and creamy.  And the chocolate?  Oh, the chocolate... rich and undeniably decadent.  A real millionaire's treat.


Millionaire's Shortbread Bars:  [low sugar, GF, V]
(makes 16)

   Shortbread Crust:
       60g (5 tbs) Butter Flavor Spectrum Organics Shortening**
       31g (2 tbs) Unsweetened Applesauce
       56g (2 tbs + 2 tsp) Agave Nectar
       110g (2/3 cup + 1/4 cup) Oat Flour
       80g (1/2 cup) Brown Rice Flour
       7g (1 tbs) Ground Flaxseed
       1/2 tsp Salt

   Caramel Layer:  (adapted from The Kitchn, which has great step-by-step pics!)
       1 cup Light Coconut Milk, canned
       48g (1/4 cup) Butter Flavor Spectrum Organics Shortening**
       1/4 tsp Salt

       84g (1/4 cup) Agave Nectar

       1/4 cup Water
       288g (1+1/2 cups) Granulated Sweetener (I used 1 cup Erythritol and 1/2 cup Sucanat)
       1/2 tsp Vanilla Extract

   Chocolate Layer:
       3.5oz 85% Cacao Chocolate (or good quality chocolate of choice)
       5g (1 tsp) Coconut Oil

**Please do not use hydrogenated shortening, I beg you... if you cannot find the butter flavored Spectrum Organics, use their regular shortening or Earth Balance + 1/2 tsp Butter Extract in both the crust and caramel

Directions (for the crust):
1.  In a small microwave-safe bowl, stir together the shortening and applesauce.  Microwave for 20 seconds.
2.  Add the agave and microwave for 20 seconds, or until shortening has melted.  Stir well, mixture should be runny.
3.  In a medium-sized bowl, stir together the oat flour, brown rice flour, flax and salt.  Add the wet ingredients and fold together.  Fold until you form a dough ball.  Wrap in plastic wrap, flatten lightly into a disc and refrigerate for ~45 minutes.
4.  Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
5.  Unwrap the dough disc and press into the prepared pan.  Poke holes into the crust (I used a fork)
6.  Bake for ~15-18 minutes, or until surface is dry and edges are golden in color.  Cool in pan.

Directions (for the caramel layer):
1.  In a microwave-safe bowl, microwave the coconut milk, shortening and salt at 20-second intervals, until shortening has melted.  Set aside.
2.  In a medium/large deep pot, add the agave and water, then stir in the erythritol and sucanat.  Use a rubber spatula to scrape down the sides of the pot so there are no crystals above the surface of the sugar mixture.
3.  Place a candy thermometer in the pot and place over medium-medium/high heat.  Do not stir, let mixture come to a boil.
4.  At 250 degrees Fahrenheit, turn off the heat and slowly whisk in the coconut milk/shortening mixture (it should bubble slightly).  Stop whisking once all is added.
5.  Return pot to medium-medium/high heat and bring mixture to 245 degrees Fahrenheit.  It should smell delicious and caramel-like right now...  refrain from drinking the hot liquid  ;)
6.  Remove from heat and whisk in the vanilla extract.
7.  Pour hot caramel over the cooled crust, let sit 5+ hours, or until mixture has lightened in color (it will lighten in circular bubble looking things).  Once entire surface is firm, make the chocolate layer.

Directions (for the chocolate layer):
1.  Break up the chocolate and add to a small microwave-safe bowl along with the coconut oil.
2.  Microwave at 30-second intervals, stirring between each one, until chocolate is melted.  Pour over the completely cooled and hardened caramel, and refrigerate until chocolate is no longer shiny.  Do not refrigerate any longer than that.  Slice and serve!


Notes:  Do not refrigerate the bars for longer than an hour, as the chocolate will separate from the caramel.  These are best served the day of making, however they do last for a couple days.


Because everyone who tried these bars had a hard time believing they were actually healthy, I thought I'd include the nutrition label for my recipe to compare to the original to convince you!
The original recipe's label is on the left, my recipe's label is on the right:

  

Unlike what everyone thought, these bars don't have "500 calories and 50g of fat per slice."

Compared to the original recipe, my recipe is:

• lower calorie
• lower fat (and lower saturated fat too!)
• lower carb
• lower sugar
• cholesterol free
• higher fiber

And my recipe tastes just as rich and sweet and decadent and satisfying as the original...  if not better.  Not to mention, this recipe doesn't contain any butter, whole milk, refined sugar and refined flour!  Oh, and it's gluten free and vegan (but you'd never know it)

The richness of the chocolate helps balance the sweetness of the caramel, and the shortbread crust provides a lovely textural contrast.  This is my family's new favorite dessert, and I assure you, it will be yours too  :)