This is the Boutique Bake version of Millionaire Shortbread/Caramel Slices, which has a gorgeous hazelnut biscuit base. The flavour of nuts, caramel and chocolate is an absolute classic and seriously delicious! This recipe involves 3 different layers so isn’t the quickest to whip up, but it is definitely worth the effort, I promise!
The topping involves both milk and white chocolate melted, to make a lovely swirly pattern, so this is a serious show stopper! If you would like to make this nut free, that is absolutely fine, the details are included below.
For the Biscuit Base:
– 300g self raising flour(simply add 350g if leaving out the nuts below)
– 50g crushed/ground hazelnuts (we used a food processor to grind ours)
– 210g butter (softened)
– 100g caster sugar
For the Caramel Layer:
– 200g caster sugar
– 200g butter
– 4 tbsp golden syrup
– 1 x tin of condensed milk (397g)
For the Chocolate Topping:
– 250g milk chocolate
– 50g white chocolate (optional, but looks great if you use it!)
1. Preheat your oven to 160o fan/ 180oC
2. Mix the flour, hazelnuts, sugar and caster sugar together with your fingertips in a large mixing bowl.
3. Keep mixing until the ingredients start to bind together, like bread crumbs, and are well incorporated.
4. Compress the mixture into your lined baking tin and press down well.
5. Place in your pre-heated oven and bake for 25 minutes, until the biscuit base starts to turn golden, then remove and allow to cool in the tin.
6. While the biscuit is baking, start on your caramel layer.
7. Place the sugar, butter, golden syrup and condensed milk in a non-stick pan, over a low heat and melt.
8. Stir the mixture together and keep stirring until it turns from a light buttery yellow to a medium, golden brown colour.
9. This can take about 40 minutes, but please don’t be tempted to turn up the heat, as caramel burns really easily!
10. Once your caramel is lovely and golden, remove from the heat and pour over your biscuit base, and set aside (it will start to set immediately).
11. Next melt your milk chocolate, and pour a nice even layer over the caramel.
12. Melt the white chocolate and using a spoon, pour thin lines horizontally across your milk chocolate layer.
13. Using a spoon, blend these lines into the milk chocolate layer until you have a nice swirly pattern forming.
14. Place the dish in the fridge to set for approx. 4 – 5 hours.
15. Remove from the fridge and slice into 12 squares.
In 2013 Catherine Buggy set up Boutique Bakery in a small cottage in Donnybrook, Dublin 4. With a passion for baking, Catherine began creating a range of gourmet cake mix ranges alongside Catherine’s blog. Since 2013 The Boutique Bake range has expanded to include gluten and sugar free mixes, all of which are available in selected supermarkets and artisan stores across Ireland.