DirectionsStep1In a large bowl, stir together the melted coconut oil, applesauce, and agave.Step2Stir in the oat flour, brown rice flour, flaxseed, and salt. Form a ball with the dough, cover, and refrigerate for 45 minutes.Step3Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.Step4Press the dough into the pan. Dock it with a fork, and bake for ~15-18 minutes, or until surface is dry and the edges are golden brown.Step5In a small bowl, whisk together the coconut milk, melted coconut oil, and salt.Step6In a medium saucepan, stir together the agave, water, 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.Step7Place a candy thermometer in the pot and place over medium-medium/high heat. Do not stir, let mixture come to a boil.Step8At 250 degrees Fahrenheit, turn off the heat and slowly whisk in the coconut milk/shortening mixture (it should bubble). Stop whisking once all is added and return to medium-medium/high heat.Step9At 245 degrees Fahrenheit, remove from heat and whisk in the vanilla extract. Pour hot caramel over the crust and let cool/firm completely at room temperature.Step10In a small bowl, stir together the melted hcocolate and coconut oil. Pour over the completely cooled and hardened caramel, and refrigerate JUST until the chocolate has firmed up. Do not refrigerate any longer th…IngredientsIngredients5 tablespoonsCoconut Oil (melted)2 tablespoonsUnsweetened Applesauce2 tablespoonsAgave Nectar (+2 tsp)⅔ cupOat Flour (+ 1/4 cup)½ cupBrown Rice Flour1 tablespoonGround Flaxseed¾ teaspoonSalt1 cupLight Coconut Milk (canned)¼ cupCoconut Oil (melted)¼ cupAgave Nectar¼ cupWater1 cupGranulated Erythritol½ cupSucanat½ teaspoonVanilla Extract3 ½ ounces85% Cacao Chocolate (melted)1 teaspoonCoconut Oil (melted)See moreNutritionalNutritional242 Calories11 gTotal Fat36 gCarbohydrate168 mgSodium1.9 gProteinFrom dessertswithbenefits.comRecipeDirectionsIngredientsNutritionalExplore furtherHealthier Millionaire Bars (Gluten-Free) - Erin Lives Wholeerinliveswhole.comHealthier Millionaire's Shortbread Recipe U.P. Blogblog.ultimateperformanc…Protein Millionaire Shortbread – Healthy, Low Calorie, …haylskitchen.comVegan Millionaire Shortbread Bars - The Conscious Plant …theconsciousplantkitche…Healthy Millionaire Shortbread - Healthy Recipes - Erbologyerbology.coNo-Bake Millionaire's Shortbread Bars - Savory Nothingssavorynothings.comRecommended to you based on what's popular • Feedback
Millionaire's Shortbread
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WebMar 3, 2023 · Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and let stand 5 minutes. Stir with a whisk until smooth. Pour …
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Web4 days ago · Reduce heat to maintain a low boil; cook and stir until mixture is amber colored and reaches 225°, 20-25 minutes. Remove from heat; quickly pour over cooled crust. Let …
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WebNov 15, 2023 · Step 1 For the shortbread: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with foil, allowing the edges to hang over the sides of the pan. Step 2 In a large bowl, combine the flour, sugar, …
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WebAug 8, 2022 · Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper with some overhang on all 4 sides. Spray with cooking spray, set aside. Place the butter and granulated sugar into the body of a …
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WebMay 30, 2020 · Preheat oven to 350F and line an 8×8 baking dish with parchment paper or nonstick spray. In a bowl, mix together all of your crust ingredients until well combined. Press into the bottom of the 8×8 baking …
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WebNov 7, 2023 · Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges. In the large bowl of an electric mixer, beat 1 cup softened butter on medium …
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WebMay 5, 2023 · Let the shortbread cool completely on a wire rack, about 15 minutes. Spread the dulce de leche evenly on top of the shortbread layer, then refrigerate for 30 minutes. For the chocolate layer: In a heatproof …
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WebPreheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until
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WebTo make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the
WebHeat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm. STEP 2. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. …
WebOct 15, 2020 · Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper. Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary. Add the flour, beating …
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WebFeb 20, 2017 · Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper. Using an electric mixer, beat butter until well creamed. 1 cup (226 g) unsalted butter, softened. Add sugars and beat …
WebAug 8, 2020 · Heat oven to 350. Cream butter and sugar. Add egg yolks and extract. Mix. Stir in flour and salt. Press into a 9×9 pan. Bake for 10-12 minutes or just until the edges get golden.
WebDec 4, 2021 · In a large bowl, use an electric mixer to combine the powdered sugar and butter on medium speed until light and fluffy. Reduce the speed to low and beat in the almonds, flour and salt just until …
WebDec 16, 2013 · Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, …
WebStep 1. Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric …