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a stack of three no-bake vegan millionaire shortbread bars on a white plate beside a bowl of peanut butter and chocolate chips

No-Bake Vegan Millionaire Shortbread Bars

  • Author: Kaylie Grace
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegan


No-Bake Vegan Millionaire Shortbread Bars are also known as Caramel Slice or Caramel Squares. This delicious dessert contains three layers: a crumbly shortbread crust, gooey caramel center, and rich chocolate topping. It’s a healthier twist on the original Scottish treat, made without condensed milk and no refined sugar. They are secretly healthy, dairy-free, paleo, and keto-friendly!


Units Scale

Shortbread Crust

  • 2 cups almond flour*
  • 1/4 cup melted coconut oil**
  • 3 tbsp maple syrup
  • 1/4 tsp salt

Caramel Layer

  • 1 cup nut butter (such as peanut or almond)
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil**
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Topping

  • 1 1/2 cup chocolate chips
  • 1 1/2 tbsp coconut oil


  1. Prepare baking dish: Line a square baking dish (7×7 or 8×8) with parchment paper.
  2. Prepare shortbread crust: Add almond flour, melted coconut oil, maple syrup, and salt to a bowl. Mix together until dough forms. Transfer dough to the baking dish. Using a spatula or clean hands, press the dough across the base of the dish in an even layer. Place in the freezer for 10 minutes. Meanwhile, prepare the caramel layer.
  3. Prepare caramel layer: Add nut butter, maple syrup, coconut oil, vanilla extract, and salt to a bowl. Mix together until combined. Remove baking dish from the freezer. Spread caramel across the shortbread layer. Place in the freezer for 10 minutes.
  4. Prepare chocolate layer: Remove baking dish from the freezer. Add chocolate chips and coconut oil to a bowl. Microwave in 30-second intervals, stirring between, until chocolate chips are melted. Do not burn the chocolate. This should only require 2 or 3 intervals. After, pour the melted chocolate over the caramel layer. Spread in a smooth layer. Place baking dish in the freezer for 5 minutes or until the chocolate sets.
  5. Slice: Once the chocolate sets, lift the parchment paper out of the baking dish to remove the bars. Slice into 16 squares. Enjoy!


*I recommend using superfine blanched almond flour. I love Bob’s Red Mill Superfine Almond Flour.

**For the shortbread crust and caramel layer, use melted coconut oil. To melt coconut oil, microwave it for 30 seconds. Then, measure and proceed with the recipe instructions.


  • Serving Size: 1 bar
  • Calories: 357
  • Sugar: 13g
  • Fat: 25g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 8g

Keywords: no-bake vegan millionaire shortbread bars, chocolate caramel slice