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.comProtein Millionaire Shortbread – Healthy, Low Calorie, …haylskitchen.comHealthier Millionaire’s Shortbread Recipe - U.P. Blogblog.ultimateperformanc…Vegan 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
Healthy Millionaire's Shortbread Bars
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WebMay 24, 2024 · 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 cool 15 minutes; refrigerate until chilled, about 1 hour. For ganache, place chocolate in a small bowl.
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WebFeb 6, 2022 · Remove the pan. Stir in vanilla and salt. Pour the caramel over the shortbread layer. Then allow it cool in the refrigerator. Heat the heavy cream and then pour it over the semi-sweet chocolate chips in a bowl. Cover and let sit. Stir the cream and chocolate together until smooth. Add in the vanilla.
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WebDec 22, 2020 · Cookie layer: Grease an 8×8 square baking pan well; set aside. Add the cookie crumbs, cinnamon, and melted butter to a large …
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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, …
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WebApr 19, 2024 · This Millionaire's Shortbread is a flavor explosion! Rich shortbread meets gooey caramel and decadent chocolate for a treat that's easy to make and impossible to resist. We made our homemade version …
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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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WebOct 24, 2023 · Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside. Place the butter and granulated sugar into the body of a stand mixer with the paddle …
WebFeb 8, 2021 · 1. Cream the butter, sugar, and salt together then add the egg and vanilla. 2. Add the flour in batches and stir to combine. 3. Pat the shortbread into a lined baking dish and bake. 4. Meanwhile, make the …
WebJan 26, 2023 · Shortbread Crust. Preheat the oven to 350° F and line a 13×9 baking pan with parchment paper. In the bowl of a stand mixer or using a hand mixer, beat butter and sugar on medium-high until light and …
WebMake the shortbread crust: cream the butter and sugar. Add egg and vanilla. Then the flour and salt. Press into 9×13 inch pan lined with parchment paper and bake. Cool crust. Make the caramel: Add the butter, condensed milk, heavy cream, corn syrup, brown sugar and salt to a medium sized saucepan.
WebDec 6, 2023 · Stir and microwave again in 10-second increments until smooth and completely melted, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Try to resist licking the …
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WebJul 30, 2023 · Prepare the shortbread base. In a large mixing bowl, stir the coconut flour, coconut oil, and maple syrup. Transfer to a lined pan and spread out evenly. Place it in the freezer to firm up. Prepare the caramel …
WebMar 1, 2024 · Preheat oven to 350 degrees F and line a 9×13″ pan with parchment paper or grease lightly. Combine butter, flour and sugar for crust with a mixer or pastry cutter until crumbly. Press firmly into the bottom of the prepared pan. Bake 12 minutes or until it looks slightly puffed and dry.
WebJul 6, 2021 · Shortbread Base. 1. Add the butter, and sugar to a large mixing bowl and use an electric hand mixer to beat until light and fluffy, about 3 minutes. 2. Add the flour and vanilla extract. Use a spatula to …
WebMar 3, 2023 · Step 5: Make ganache and top. TMB Studio. 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 over the caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours.
WebOct 26, 2016 · Instructions. Preheat oven to 200c/400f (gas mark 6) Cream together the butter and granulated sweetener, then mix in the vanilla extract. Mix together the flour and pinch of salt, add this into the creamed butter …