The original recipe comes from Karen at Gluten Free Sox Fan. She called itMillionaire Shortbread BarsThe original was not casein/dairy free so I had to make some changes. I also do not use baking mixes so I created my own mix for that. I don't think Sage had even swallowed her first bite before she was mumbling "mom this is soooo good. I want some more." And Rori was saying "own piece mommy, own piece mommy" after I gave her a bite of mine. Here is what I did.Shortbread:3/4 cup butter flavored Crisco1/4 cup granulated white sugar1/2 cup powdered sugar1/2 teaspoon pure vanilla extract1/2 cup rice flour1/2 cup teff flour1/4 cup potato starch1/4 cup tapioca flour1 teaspoon xanthan gum1/2 teaspoon saltCaramel filling:1 - 14 oz can coconut cream1/2 cup granulated sugar
Chocolate topping:3.5 oz bar 70% cocoa, chocolate. I used Lindt which is dairy free.Powdered sugar to taste. (I used about 1/2 cup. Ron will say that is not enough but I like it that way)1 T coconut oil
Directions:
Preheat oven to 350 degrees. Grease with coconut oil (or use a cooking spray) a 8 x 8 inch pan.
For Shortbread:- Cream the Crisco and sugars until just light and fluffy. Beat in the vanilla extract. In a separate bowl combine the flours, xanthan gum and salt. Then add flour mixture to sugar mixture. Beat until it resembles a course sand. It should clump together when pressed between your fingers. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.- Remove from oven and place on a wire rack to cool while you make the filling.For Caramel Filling:- Add coconut cream and sugar to saute pan. Mix over med high heat. Continue cooking for 20 or 30 minutes until it reduces, thickens and turns light brown. Pour the coconut cream over the shortbread and leave to set.For Topping: Melt the chocolate and coconut oil in microwave by heating for 30 seconds and then stirring. Repeat this until it is all melted. Once it is melted add the powdered sugar. Pour the melted chocolate evenly over the caramel and leave to set. Keep refrigerated.
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Shortbread:
3/4 cup butter flavored Crisco
1/4 cup granulated white sugar
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/2 cup rice flour
1/2 cup teff flour
1/4 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
1/2 teaspoon salt
Caramel filling:
1 - 14 oz can coconut cream
1/2 cup granulated sugar
Chocolate topping:
3.5 oz bar 70% cocoa, chocolate. I used Lindt which is dairy free.
Powdered sugar to taste. (I used about 1/2 cup. Ron will say that is not enough but I like it that way)
1 T coconut oil
Directions:
Preheat oven to 350 degrees. Grease with coconut oil (or use a cooking spray) a 8 x 8 inch pan.
For Shortbread:- Cream the Crisco and sugars until just light and fluffy. Beat in the vanilla extract. In a separate bowl combine the flours, xanthan gum and salt. Then add flour mixture to sugar mixture. Beat until it resembles a course sand. It should clump together when pressed between your fingers. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.- Remove from oven and place on a wire rack to cool while you make the filling.
For Caramel Filling:- Add coconut cream and sugar to saute pan. Mix over med high heat. Continue cooking for 20 or 30 minutes until it reduces, thickens and turns light brown. Pour the coconut cream over the shortbread and leave to set.
For Topping: Melt the chocolate and coconut oil in microwave by heating for 30 seconds and then stirring. Repeat this until it is all melted. Once it is melted add the powdered sugar. Pour the melted chocolate evenly over the caramel and leave to set. Keep refrigerated.