Description
Indulge in the decadent Salted Caramel Millionaires Shortbread, a layered dessert featuring a buttery shortbread base, rich homemade salted caramel, and a smooth milk chocolate topping sprinkled with toasted hazelnuts. Perfect for sharing or special occasions, this treat combines textures and flavors beautifully, balancing sweetness with a touch of saltiness.
Ingredients
Shortbread Base
- 225 g (2 cups minus 1 tbsp) plain (all-purpose) flour
- 175 g (3/4 cup minus 1 tsp) unsalted butter (cold, cut into cubes)
- 90 g (1/2 cup) golden caster sugar
- Pinch of salt
Salted Caramel Layer
- 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
Topping
- 350 g (12 oz) milk chocolate (or semi-sweet chocolate), chopped into small pieces
- 4 tbsp chopped toasted hazelnuts
Instructions
- Preheat and Prepare the Tin: Preheat your oven to 150°C (300°F) fan setting. Line a 23cm (9-inch) square cake tin with baking parchment to prevent sticking and ensure easy removal.
- Make the Shortbread Dough: Add the flour and cold cubed butter to a food processor and pulse until the mixture resembles fine breadcrumbs. This creates a crumbly base texture.
- Add Sugar and Salt: Incorporate the caster sugar and a pinch of salt, pulsing again until the dough starts to clump together, indicating it is ready to press into the tin.
- Form the Base: Spoon the mixture evenly into the lined cake tin, then spread and press it flat with the back of a spoon, ensuring an even and firm shortbread base all the way to the edges.
- Bake the Shortbread: Place the tin in the oven and bake for 30 minutes until the base is cooked through. Remove and allow to cool slightly, leaving it in the tin.
- Prepare the Salted Caramel: In a small pan, combine the butter, condensed milk, golden syrup, and salt. Heat on low, stirring constantly until the butter melts fully.
- Cook the Caramel: Increase the heat to medium-high and simmer the mixture, stirring continuously, for 6-8 minutes until it thickens and turns a golden caramel color.
- Pour Caramel over Base: Carefully pour the hot caramel over the shortbread base in the tin, then smooth it out evenly with a spatula or the back of a spoon.
- Chill the Caramel Layer: Place the tin in the fridge for at least one hour to set the caramel firmly. It can be chilled for up to 3 days if preparing ahead.
- Melt the Chocolate: Melt the chopped milk chocolate in the microwave in 30-second intervals, stirring between each burst, or melt using a bain marie until smooth.
- Add Chocolate Topping: Pour the melted chocolate evenly over the set caramel layer and spread gently with a spatula.
- Top with Hazelnuts: Sprinkle the chopped toasted hazelnuts over the melted chocolate while still soft.
- Allow to Set: Let the entire tray cool completely at room temperature for at least one hour until the chocolate hardens.
- Cut and Serve: Remove the shortbread from the tin, cut into 9 large squares or 36 small bite-sized pieces, and serve.
Notes
- Ensure the butter is cold for the shortbread base to achieve a crumbly texture.
- Constant stirring during caramel cooking prevents burning and uneven cooking.
- You can substitute semi-sweet chocolate if you prefer less sweetness.
- Store finished shortbread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For a nut-free version, omit the hazelnuts or replace with toasted seeds.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
