225g(2 cups minus 1 tbsp) plain (all-purpose) flour
175g(3/4 cup minus 1 tsp) unsalted butter cold, cut into cubes
90g(1/2 cup) golden caster sugar
pinchsalt
For the topping:
150g(1/2 cup + 2 tbsp) unsalted butter
400g(14 oz) can condensed milk
100g(1/3 cup) golden syrup
½tspsalt
350g(12 oz) milk chocolate (or semi-sweet chocolate)chopped into small pieces
4tbspchopped toasted hazelnuts
Instructions
Preheat the oven to 150C/300f (fan). Line a 23cm (9 inch), square cake tin with baking parchment.
Add the flour and butter to a food processor and pulse until the mixture resembles fine breadcrumbs.
225 g (2 cups minus 1 tbsp) plain (all-purpose) flour, 175 g (3/4 cup minus 1 tsp) unsalted butter
Add in the caster sugar and salt, then pulse again until the mixture combines and starts to clump together.
90 g (1/2 cup) golden caster sugar, pinch salt
Spoon the mixture into the lined cake tin.
Spread the mixture out and push it flat with the back of a spoon, so it reaches the edges. Try to make sure the shortbread is as flat and even as possible.
Bake the shortbread in the oven for 30 minutes, then remove from the oven and leave to cool a little (still in the tin), while you make the salted caramel.
Add the butter, condensed milk, golden syrup and salt to a small pan, and heat on a low heat, stirring constantly, until the butter has melted.
150 g (1/2 cup + 2 tbsp) unsalted butter, 400 g (14 oz) can condensed milk, 100 g (1/3 cup) golden syrup, 1/2 tsp salt
Turn the heat up to medium-high and allow to simmer, stirring constantly, for 6-8 minutes, until the mixture thickens and turns to a golden caramel colour.
Turn off the heat and very carefully pour the mixture over the shortbread in the tin.
Smooth the caramel layer out, into an even layer, then place the tin in the fridge for at least an hour (or up to 3 days, if you want to make this bit ahead)
Melt the chocolate in the microwave in 30-second bursts (stirring in between each burst) or use a bain marie if you prefer.
350 g (12 oz) milk chocolate (or semi-sweet chocolate)
Pour the melted chocolate over the caramel in an even layer.
Sprinkle with the toasted hazelnuts and allow to cool completely, for at least an hour, at room temperature.
4 tbsp chopped toasted hazelnuts
Cut into 9 large squares, or 36 bite-size squares and serve.
Video
Notes
StorageOnce set and chopped into pieces, place in an air-tight box at room temperature. The should keep for up to a week.Make ahead
You can make the shortbread ahead, then cool, cover and store at room temperature for 2-3 days.
If you wanted to make the first two layers ahead (shortbread and caramel), cover and refrigerate for up to 3 days.
If you're making the whole thing ahead, it should keep well, in an airtight box at room temperature, for up to a week.
Ingredient swaps:
Leave out the salt from the caramel, and leave out the chopped hazelnuts for an original millionaire's shortbread.
Swap the chopped hazelnuts with rainbow sprinkles, coconut flakes or toffee pieces.
Swap the milk chocolate for dark or white chocolate.
Too much chocolate?I've also made this recipe a few times using a 180g (6.4oz) bar of milk chocolate, because I didn't have enough chocolate in the house (i.e the kids ate it). I can confirm it still tastes decadent and amazing. So this is one of those rare occasions when you can reduce the chocolate if you like and you won't be missing out on taste.Nutritional Information is per square (based on getting 36 squares). If you want 9 lovely big squares, instead of 36 small squares, they'll be 792 calories each (gulp!).