Salted Caramel Millionaires Shortbread With Nuts

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recipe by Nicky's Kitchen Sanctuary http://kitchensanctuary.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    1487

The classic millionaire’s shortbread, but made even better with the addition of salted caramel and chopped, toasted hazelnuts. Cut into bite-size chunks if you want it to go even further!

recipe updated 7 Jun 2019

Ingredients

  • Plain flour icon
    Plain flour
    225g
  • Unsalted butter icon
    Unsalted butter
    325g
  • Golden caster sugar icon
    Golden caster sugar
    90g
  • Salt icon
    Salt
    0g
  • Condensed milk icon
    Condensed milk
    379g
  • Golden syrup icon
    Golden syrup
    100g
  • Salt icon
    Salt
    3g
  • Milk chocolate icon
    Milk chocolate
    350g
  • Hazelnuts icon
    Hazelnuts
    34g

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Heatproof bowl
  • kCook icon Cake tin
  • kCook icon Food processor bowl

Step preview

  1. Prep and set aside hazelnuts: toasted & chopped
  2. Pre-heat - 180°C
  3. Prepare a clean cake tin with parchment paper
  4. Get a clean food processor bowl
  5. Add plain flour
  6. Add unsalted butter
  7. Pulse until crumbs form
  8. Add golden caster sugar
  9. Add salt
  10. Pulse until combined
  11. Transfer content of food processor bowl to cake tin
  12. Spread evenly
  13. Bake - 30 min, 180°C
  14. Let cool
  15. Get a clean saucepan
  16. Add unsalted butter
  17. Add condensed milk
  18. Add golden syrup
  19. Add salt
  20. Cook until melted while stirring occasionally - low heat
  21. Cook until golden brown and continue mixing - 7 min, medium heat
  22. Let cool - 5 min
  23. Transfer content of saucepan to cake tin
  24. Let cool completely
  25. Get a clean heatproof bowl
  26. Melt broken up milk chocolate
  27. Transfer content of heatproof bowl to cake tin
  28. Sprinkle with prepared hazelnuts
  29. Let cool completely
  30. Cut into squares
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