Diabetic Millionaire's Shortbread

Diabetic Millionaire's Shortbread Recipe

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Paul Bushay


I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic


★★★★★ 1 vote

makes 64 pieces
24 Hr
45 Min



  • 2 stick
    butter, cut into small pieces
  • 2 c
    all-purpose flour
  • 1/3 c
    splenda/sugar blend
  • 1/2 tsp
    sea salt

  • 28 oz
    diabetic sweetened condensed milk
  • 2 Tbsp

  • 3/4 lb
    good-quality milk chocolate

How to Make Diabetic Millionaire's Shortbread


  1. Preheat the oven to 350°F.
  3. Spray 2, 8 inch square pans with PAM baking spray
  4. Place the flour, Splenda blend and salt in a food processor and pulse once.
  5. Add butter and pulse until mixture resembles peas.
  6. Press the shortbread mixture into prepared pans
  7. Bake until golden brown around the edges, about 20 minutes.
  8. Remove from the oven and let cool completely.
  10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
  11. Slowly bring the mixture to a boil, stirring continuously.
  12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
  13. Pour the caramel over the cooked shortbread
  14. Spread evenly using an offset spatula.
  15. Cool to room temperature.
  17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
  18. Once chocolate has melted, pour it over the cooled caramel layer.
  19. Cool at room temperature for about 10 minutes
  20. Then place in the refrigerator to cool completely
  21. Cut into 1-inch squares and enjoy
  22. Store the unused portion in the fridge

Printable Recipe Card

About Diabetic Millionaire's Shortbread

Course/Dish: Candies
Main Ingredient: Non-Edible or Other
Regional Style: English
Dietary Needs: Diabetic

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