salty peanut butter millionaire bars

Ushering in some love for vegan goodies AND 6 ingredient wonder desserts with a tray of Salty Peanut Butter Millionaire Bars.

Apparently, someone had a vague sense of humor when naming millionaire bars as such. The triple layer treat is “rich,” not exactly in the same connotation since I doubt it’s carrying wads of Ben Franklins, but in the sense of the shortbread’s decadence and somewhat over-the-top nature.

That said, a whole company did become rather wealthy off the concept, so I suppose the name turned rather literal over time.

I recreated the classic millionaire formula with a fully-vegan lineup of wholesome, simple ingredients that you don’t have to traverse forests to find. The base layer is a soft, four-ingredient shortbread cookie baked lightly golden, the middle a sweet and salty peanut butter sheet, and a big dose of salted dark chocolate as the tophat. Six components total. Better than any candy bar you could swipe off the shelves (not to mention, each serving is BIGGER, which is the best part).

I’m Not Short, I’m Fun Sized

I wonder if shortbread is named so because the typical cookie is shaped like a tiny cylindrical loaf.

I have far too many questions about the namesakes of this recipe’s parts, so let’s move on before I fall into a philosophical tunnel.

Start with the soft, easy shortbread cookie layer. Line a 9 x 9 inch cake pan with parchment. In a big bowl, beat together melted coconut oil, maple syrup, and vanilla. Stir in all purpose flour and a pinch of salt until the dough starts to come together and all traces of flour disappear. You should be able to form the dough into a ball pretty easily with your hands.

Pat the dough into an even layer in the cake pan. Bake 12-15 minutes until slightly golden and firm.

Peanut Butter Chocolate Time

Peanut butter jelly, peanut butter jelly with no baseball bat cos MLB is in lockdown…

Womp.

Next, the peanut butter layer. Essentially, we’re creating a peanut butter “caramel” sauce. In a saucepan, add creamy peanut butter (I don’t recommend the “natural” kind, use a stir peanut butter. I still avoid hydrogenated oils so I prefer Jif Natural for my baked goods), coconut oil, and maple syrup. Bring to a boil, whisking like no one’s business constantly to prevent burning, and heat 2 minutes.

Pour the sauce over the shortbread layer. Freeze that shit for 30 minutes. Twiddle your thumbs, go for a walk, read by the pool, have a dance party. Occupy that time so you’re not constantly opening and shutting your freezer drawer hoping the bars miraculously chilled in 5 seconds. They didn’t. Hate to break it to you.

After 30 minutes, whip those puppies out of the freezer and prepare your chocolate layer. I use my handy dandy microwave for this, but if you have a double boiler or just want to use a pan on the stove, by all means.

Warm a pile of dark chocolate chips and coconut oil until melted. 30 second increments are safe. Stir in between each. Slather it all over the peanut butter layer and, if you’re feeling snazzy, draw some fun swirly patterns into the surface. Add a spray of flaky salt to finish off the aesthetic. Pop the tray back into the fridge for 15 minutes until just set.

I hoarded these bars instead of offering them up for sacrifice because I just loved settling down after work with a cup of coffee and one as a snack. When I lived in Sweden, fika was a practice I embraced near daily. Almost to my detriment, but still…the concept embodies slowing down, usually in the midday and with company, in a cafe or elsewhere nibbling a small treat and sipping a warm beverage.

I think all of us should try fika. We could use some slowing down in our existences, don’t you think?

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

More easy desserts to try:

Single Lady’s 5 Minute Molten Caramel Mug Cake

5 Ingredient Vegan Chocolate Mousse

Chocolate Chunk Buckwheat Banana Bread

Cinnamon Almond Butter Oatmeal Chocolate Chunk Cookies