Millionaire Shortbread Bars
Servings: 12 servings
Calories: 170kcal
Crispy, light shortbread topped with a chewy, sweet caramel layer and finished off with a rich, fudgy layer to top! The same Millionaire Shortbread Bars you know and love but packed with protein and made macro-friendly! 🙌🏼
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Ingredients
Shortbread Layer:
- 1/4 cup coconut flour (28g)
- 1/2 cup vanilla protein powder (62g)
- 3/4 cup quick oats (60g)
- 1/2 cup Chex (15g)
- 1/2 cup sugar-free pancake syrup (120g)
Caramel Layer:
- 30 soft caramel candies (160g) I used Worther's Original
- 1 Tbsp heavy whipping cream (15g)
Chocolate Layer:
- 4- oz. semi-sweet baking chocolate (113g)
- 1 tsp coconut oil (5g)
- Flake sea salt optional
Instructions
- Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
For the Shortbread Layer:
- Add all the shortbread ingredients to a food processor or small blender. Blend, stopping to push down ingredients a few times, until ingredients are thoroughly incorporated and smooth. Press the dough into the bottom of the prepared baking dish, then bake for 10-12 minutes.
For the Caramel Layer:
- Add the soft caramels and heavy whipping cream to a small saucepan over medium heat. Cook, stirring often, until caramels are melted; about 5 minutes. Pour over the shortbread layer. You will want to do this fast because it hardens quickly. Place the shortbread and caramel in the fridge to set - for about 1 hour or until caramel is hardened and the baking dish has cooled off.
For the Chocolate Layer:
- Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until fully melted. Pour the chocolate over the hardened caramel and top with flake sea salt, if using. Place the bars back into the fridge to chill until the chocolate has fully set; about 2-3 hours.
- Once the chocolate has fully hardened, cut into bars and enjoy!
Notes
Store at room temperature in an airtight container for up to 2 weeks or in the freezer for up to 3 months!
You can also cook the caramel sauce in the microwave. Just add the caramel pieces and heavy cream to a microwave-safe bowl and heat in 30 second increments, stirring in between. This takes about a minute and a half. Again, add the caramel to the shortbread layer quickly, because it hardens fast!
Naturally gluten-free.
Nutrition
Serving: 1bar (56g) | Calories: 170kcal | Carbohydrates: 23.1g | Protein: 5.1g | Fat: 6.4g | Saturated Fat: 3.8g | Fiber: 1.9g | Sugar: 12.8g