The Edgy Veg

vegan twix bar recipe

vegan Millionaire Shortbread recipeMillionaire shortbread…it’s like regular shortbread but for millionaires. This sweet possesses all my favourite things; caramel, chocolate and buttery, crumbly cookie goodness. This square is so stocked, it trumps all other high tea treats.

Millionaire shortbread has been around for decades. It originated in Scotland as a customary treat enjoyed by the super wealthy during afternoon tea. This once exclusionary, rich goody quickly became a classic dessert in the UK, as this lavish custom came into high demand by the everyday people.

It’s hard to pinpoint what exactly makes these decadent squares so delectable. Perhaps it’s the intricate layers of crunchy shortbread, or the gooey caramel, or the heavenly chocolate that triggered such a mass appeal. Whatever it is, this ritzy delight isn’t just for the wealthy. The other 99% want their millionaire short bread, so let them eat cake!

Much like how these decadent squares were once reserved for the 1%,  enjoying this goody was once unattainable as a vegan. But with a little vegan alchemy, this scrumptious tradition is now accessible for the dairy free consumer. The millionaire life has never been so accessible, so go ahead and enjoy the rich goodness. This lusciously layered bundle will yield savoury gratification, without breaking the bank.

The outcome of this recipe is a great gift giving option, a sugar rush for getting things done and an exquisite addition to any holiday dinner. Splendid indeed.

vegan twix bar recipe

4.7 from 3 reviews
Giant Twix Bar/ Millionaire shortbread
Cook time
Total time
This is a dairy free, egg free vegan shortbread recipe like no other. Seriously the best Millionaires Shortbread ever! A delightful vegan holiday treat fit for a king!
Recipe type: Dessert
Cuisine: British
Serves: Serves 15
Cookie layer
Chocolate Layer
Caramel Layer
Cookie layer
  1. Cream together your butter and sugar with a mixer until light and fluffy.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture.
  3. Finally, at low speed, add in the milk and vanilla.
  4. Wrap the dough in plastic or store in tupperware. Refrigerate until the dough is as firm as a stick of butter.
  5. Preheat your oven to 350F (180C) and line a loaf pan with parchment paper with one large piece of paper at the bottom and two small pieces at either end.
  6. Roll out the dough and press the dough onto the loaf pan, leaving about a fingers worth of space between the wall of the pan and dough.
  7. Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking.
  8. Allow to cool and transfer very carefully to a cooling rack.
Chocolate Layer
  1. To temper your chocolate,rest a metal bowl on a saucepan with 1 inch of water in bottom.Make sure the bottom of the bowl is at least 1 inch above the surface of the water - not resting in the water.
  2. Reserve a quarter of the amount of chocolate in a separate bowl to use later.
  3. Bring the water in your saucepan to a SIMMER, not a boil.
  4. Add the remaining chocolate to the bowl and stir it continuously until it has all melted smoothly.
  5. Heat the chocolate to 118F.
  6. Remove the bowl of chocolate from the saucepan, and add in the unmelted chocolate.
  7. Stir until smooth, and keep stirring with your spatula until the temperature of the chocolate reaches 89-90F. If the temperature of your chocolate drops too low, slowly reheat it until it reaches 89-90F again.
  8. Pour some melted chocolate into the tin about 1cm thick. Spoon the chocolate to level it out in the tin to push it out to all the corners.
  9. Pop the tin in the fridge to set.
Caramel Layer
  1. In a large pot over high heat, bring condensed milk, brown rice syrup, sugar, and vegan butter to a boil, stirring until sugar has dissolved.
  2. Continue to cook over medium-high heat, stirring frequently, until mixture reaches 248F, this should take about 20 minutes.
  3. Remove from heat and immediately stir in 1 teaspoon of vanilla. It's going to bubble up quickly (this is normal) so be prepared to jump out of the way.
  4. Pour the caramel onto the prepared chocolate in the pan and add the layer of shortbread biscuit on top of the caramel.
  5. Pop it back in the fridge to let that caramel set, this should take about 5 hours.
  6. Pour in another layer of melted chocolate, and drop on the counter gently, to allow some chocolate to cover the sides.
  7. Set it in the fridge for about 2 hours or so.
  8. Once it’s completely solid, peel off the baking paper and pour on another layer of chocolate all over the top, and smooth out.

Vegan Caramel recipe

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Rate this recipe:  

  • I’m drooling here! I don’t have brown rice syrup, so can you suggest a sub in it’s place? Just found your blog. LOVE IT!

  • Thanks for the recipe! Pretty simple to make. We made this twice for our Christmas parties. We loved them and so did our guests.
    It’s now a new Christmas classic for us!

  • Melani Guinn says:

    WONDERFUL recipe! A couple suggestions:

    1) Perhaps you should change the “total time” at the top of recipe to reflect the actual time.
    2) It would be helpful to know what size loaf pan you used.

    Again, thank you SO much! It is rare that I find such a reliable vegan dessert recipe.

  • Thanks for sharing this!

  • Not trying to be mean, but cook time and preparation time are completely different, always. Also, it is 100% on you that you didn’t read the recipe instructions before you began making the dish. I’m going to be making it for Thanksgiving, SOOOOO, I read the ingredients, and all of the steps to determine when I should make it and what I would need.
    Again, I’m not trying to be a jerk, but you’re criticizing Edgy Veg and so I feel the need to defend her. There is nothing deceiving here. It’s literally an amazing, free recipe, posted step by step with all the ingredients, tools and time very clearly stated.
    Who starts baking something without reading the steps, lol?

  • Angela G says:

    Super deceiving cook time. Should have mentioned the 5 hr set time for the “caramel” . Granted I should have read the whole recipe before starting, but still a little heads up would have been nice

  • Nicole says:

    Hi there,
    I love your blog and try out nearly all recepies I can find. But I have problems with “sweetened condensed coconut milk” – I can’t order it here in Germany :-(. So do you have an idea either how to do it myself or if there’s anything I could possibly replace instead?
    Thanks and greetings

    • do you have access to coconut milk/cream in a can? You can use that if you put it in the fridge, then use only the cream part and drain the clear liquid.


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