Millionaire Shortbread

arrow_left Back to recipes
Ombar Millionaire Shortbread 1 2 v1590761805
  • recipes_preptime 50 Minutes
    Prep Time
  • recipes_cooktime 35 Minutes
    Cook Time
  • 3+ hours
    Chill Time
  • recipes_serves 16

Share this!


Shortbread base:

  • 200g dairy free spread
  • 100g caster sugar or 70g coconut sugar
  • 275g plain flour

Caramel layer:

  • 100g dairy free spread
  • 100g light brown sugar (dark brown will work too)
  • 600g vegan condensed milk
  • A handful of chopped hazelnuts (optional)

Chocolate topping:

  • 200g Ombar Coco 60% (72% Cacao would work well too)


  • 1.

    Preheat your oven to 180C fan, and line a 9x9" square tin with parchment paper.

  • 2.

    Cream together your dairy free spread and sugar until light and fluffy.

  • 3.

    Add in the flour and beat again till a dough is formed.

  • 4.

    Press the dough into the bottom of the tin, and bake in the oven for 25-30 minutes, or until golden on top.

  • 5.

    One baked, set aside to cool, leaving in the tin.

  • 6.

    In a large heavy based saucepan, add your dairy free butter, sugar and vegan condensed milk. Melt on a low-medium heat until everything has dissolved.

  • 7.

    Once melted, turn the heat up slightly to a medium heat and let the mixture bubble for 7-8 minutes, until the mixture has started to turn thick and golden. Stir it constantly with a spatula, scraping the bottom to ensure nothing get stuck. Add the hazelnuts in using.

  • 8.

    Pour the caramel onto the shortbread and leave it to set in the fridge for an hour or so.

  • 9.

    Once set, melt your Ombar chocolate carefully and pour over, spreading evenly.

  • 10.

    Leave to set in the fridge until solid, and then cut up and enjoy!