Grain-Free Millionaire Bars

These millionaire bars are everything you could want in a sweet treat – a crunchy shortbread base made from almond flour, a creamy peanut butter middle sweetened with maple syrup, and of course a layer of decadent dark chocolate on top to make for the perfect bite. If you’ve ever tried making millionaire bars the traditional way, give these ones a try! It may surprise you that the ingredients are cleaner but the they taste just as great.

Grain-Free Millionaire Bar Ingredients

Almond Flour: The only flour you’ll need for this recipe is almond flour. It works best for the shortbread layer because it easily absorbs the moisture of the other ingredients and has no coconut taste. I haven’t tested this recipe with other flours yet!

Coconut Oil: Coconut oil is used in every layer of the millionaire bars because it’s great for keeping the liquid based layers solid when cooled. You could try replacing the coconut oil with ghee, but coconut oil works best.

Maple Syrup: I love using maple syrup as a sweetener. If you’d like to use honey as a replacement, try reducing the amount a bit to start. You may also need to add some extra coconut oil to the shortbread layer if you use honey as it is stickier.

Vanilla Extract: Using vanilla extract in the millionaire bars adds some depth of flavor but is not necessary. If you’d prefer it without, you can omit the vanilla extract.

Peanut Butter: The star of these bars is really the nut butter layer. I prefer to use crunchy peanut butter for even more texture, but you can use creamy as well. If you have an allergy or preference for another nut butter, you can use anything, including almond butter, sunflower butter, cashew butter, or tahini.

Dairy-Free Chocolate: To keep this recipe dairy-free, use any kind of dairy-free chocolate chips you like. You can also use regular chocolate chips or dark chocolate chips if you don’t have an allergy or preference. A chopped up chocolate bar works too.

GRAIN-FREE MILLIONAIRE BARS

Recipe by Jenn Lueke

5.0 from 6 votes

Servings

Adjust servings

+

–

16

servings

Prep time

25

minutes

Cooking time

15

minutes

Chilling time

60

minutes

These millionaire bars are everything you could want in a sweet treat – a crunchy shortbread base made from almond flour, a creamy peanut butter middle sweetened with maple syrup, and of course a layer of decadent dark chocolate on top to make for the perfect bite. If you’ve ever tried making millionaire bars the traditional way, give these ones a try! It may surprise you that the ingredients are cleaner but the they taste just as great.

Cook Mode

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Ingredients

• For the Almond Flour Shortbread

• 2 cups blanched almond flour

• 1/2 teaspoon kosher salt

• 1/4 cup coconut oil, melted

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• For the Peanut Butter Layer

• 2/3 cup crunchy or creamy peanut butter

• 1/3 cup coconut oil

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• For the Chocolate Layer

• 1 cup dairy-free chocolate chips

• 1 tablespoon coconut oil, melted

Directions

• Preheat the oven to 350F and line a 9 x 9 baking dish with parchment paper.
• Prepare the Almond Flour Shortbread: Combine the almond flour, salt, coconut oil, maple syrup and vanilla extract until a crumbly mixture is formed. Press the mixture into the prepared dish to for an even layer of crust. Bake until edges begin to brown, 10 to 12 minutes. Remove from oven and cool in the dish.
• Meanwhile, make the Peanut Butter Layer: Add the peanut butter, coconut oil, maple syrup and vanilla extract to a small saucepan over medium heat. Stir constantly until melted. Remove from the heat and pour over top of the cooled shortbread. Refrigerate until hardened, about 1 hour. Or freeze for 30 minutes.
• Meanwhile, make the Chocolate Layer: Add the chocolate chips and coconut oil to a bowl and microwave in 30 second increments until melted.
• When the peanut butter layer has solidified, add the chocolate layer, spread evenly across the top, and return to the refrigerator until completely solid, about 30 minutes (or 15 minutes in the freezer).
• Remove from the refrigerator. Lift the bars out of the dish using the parchment paper and slice into 16 even squares. If the bars are too cold to slice, allow them to sit at room temperature for 5 to 10 minutes before slicing.

Notes

• You can also use an 8×8 baking pan for this recipe, the bars will just be a bit thicker.
• You can sub the peanut butter for any nut or seed butter, including sunflower or granola butter.
• Storage: Refrigerate in a sealed container for up to 5 days.

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