Salted Caramel Millionaires Shortbread With Nuts

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

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    775

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 8 Oct 2019

Ingredients

  • Hazelnuts icon
    Hazelnuts
    4 tbsp (34g)
  • Plain flour icon
    Plain flour
    225g (about 1¾ cups)
  • Unsalted butter icon
    Unsalted butter
    325g (about 1½ cups)
  • Golden caster sugar icon
    Golden caster sugar
    90g (about ½ cup)
  • Salt icon
    Salt
    1 pinch
  • Condensed milk icon
    Condensed milk
    379g (about 1¼ cups)
  • Golden syrup icon
    Golden syrup
    100g (about 4¾ tbsp)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Milk chocolate icon
    Milk chocolate
    350g (about 1½ cups)

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