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


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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


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