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Healthy Almond Butter Millionaire’s Shortbread Bars

These almond butter millionaire’s shortbread bars are one of those desserts that feel impressive but are surprisingly simple to make. They are perfect for meal prep, entertaining, or just having a better-for-you treat on hand when you want something rich and satisfying.
Servings 7

Ingredients

  • Shortbread Base
  • 3/4 cup gluten-free 1:1 flour I used the King Arthur Baking Company blend
  • 1 cup almond flour
  • 1/4 cup avocado oil or melted coconut oil
  • 1/4 cup maple syrup
  • 1/8 cup dairy-free milk
  • Almond Butter Caramel
  • 3/4 cup runny almond butter
  • 1/8 cup maple syrup
  • 1 tbsp avocado oil or coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup gf oat flour

chocolate

  • 2/3 cup coconut sugar sweetened choc chips
  • 1/2 tbsp coconut oil

Instructions

  • Start by preheating your oven to 350°F and lining an 8x8 baking pan with parchment paper. Be sure to leave some overhang on the sides so you can easily lift the bars out later for clean slicing.
  • In a large mixing bowl, combine the gluten-free flour and almond flour. Add the avocado oil, maple syrup, and dairy-free milk, then mix until a thick, cohesive dough forms. The dough should feel soft but hold together easily when pressed.
  • Transfer the dough into your prepared pan and press it into an even layer. Take your time here and really compact the base using the back of a measuring cup or your hands. This step is key for creating a sturdy shortbread layer that holds together when sliced.
  • Bake the shortbread for 20 to 25 minutes, or until the edges are lightly golden and the center is set. Once baked, remove from the oven and allow it to cool completely in the pan before adding the next layer.
  • While the base cools, prepare the almond butter caramel by whisking together the almond butter, maple syrup, avocado oil, and vanilla extract until smooth and glossy. The mixture should be thick but pourable.
  • Once the shortbread has fully cooled, pour the caramel over the top and spread it into an even layer. Transfer the pan to the freezer and let it set for 2 to 3 hours, or until the caramel is firm to the touch.
  • Next, melt the chocolate chips with the coconut oil in a microwave-safe bowl, heating in 20 to 30 second intervals and stirring in between until smooth. Pour the melted chocolate over the caramel layer and gently spread it out.
  • Return the pan to the freezer for about 1 hour, or until the chocolate is fully set. Once set, use the parchment overhang to lift the bars out of the pan and slice into 9 to 12 bars, depending on your preferred size.
  • For the best texture, let the bars sit at room temperature for a few minutes before serving so the caramel softens slightly.

Notes

Approximate Macros
  • calories: 385
  • protein: 8g
  • carbs: 33g
  • fat: 26g
  • fiber: ~4g