Nutella Millionaire’s Shortbread Slices

Written by on in Bars
Jump to Recipe Print Recipe

Malted milk biscuits and hazelnut base, homemade caramel layer topped with a Nutella chocolate with more hazelnuts and Ferrero Rocher. These are DECANDENT. The best Nutella millionaire’s shortbread.

Everyone loves millionaire’s shortbread. Everybody loves Nutella. I couldn’t resist combining the two. The base of this is actually more like a cheesecake base than shortbread biscuit.

Print Recipe

Nutella Millionaire’s Shortbread Slices

Malted milk biscuits and hazelnut base, homemade caramel layer topped with a Nutella chocolate with more hazelnuts and Ferrero Rocher
Prep Time10 minutes
Cook Time10 minutes
Resting Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Keyword: caramel, millionaires, nutella
Servings: 16 slices

Equipment

  • 20cm square tin

Ingredients

Biscuit Layer

  • 400 g malted milk biscuits Can be subbed for any biscuits you like
  • 50 g chopped roasted hazelnuts you can buy these in the supermarket
  • 180 g unsalted butter

Caramel Layer

  • 300 g condensed milk a bit less than a full tin
  • 30 g caster sugar
  • 150 g unsalted butter
  • 65 g golden syrup

Nutella Chocolate Layer

  • 200 g Nutella
  • 150 g milk chocolate
  • 50 g chopped roasted hazelnuts

Topping

  • 4 Ferrero Rocher optional

Instructions

  • Line a 20cm (8in) square baking tray with greaseproof paper.

Biscuit Layer

  • Blitz the biscuits in a food processor to a fine crumb. Mix through the chopped hazelnuts and add the melted butter.
  • Press the biscuit into an even layer across the bottom of your lined tin.

Caramel Layer

  • In a large saucepan, add all your caramel ingredients and heat over a medium heat until the butter and sugar are completely melted. Keep stirring to ensure nothing catches on the bottom!
  • Allow the mixture to boil for around 5 minutes, stirring constantly.
  • Your caramel will be ready when it has changed to a slightly darker golden colour. Colour of straw.
  • Pour the caramel over the biscuit base and leave it to set for an hour. This can be done on the side or in the fridge. You want it to be set before pouring your chocolate over, so that you get those distinct lines.

Chocolate Layer

  • Final stage. Melt your chocolate carefully in the microwave in short bursts with lots of stirring, or using a bain-marie.
  • Add your Nutella into your melted chocolate. And heat again briefly, so that the spread melts. Mix thoroughly. Stir through the chopped hazelnuts.
  • Pour over your set caramel. I bang my pan a couple of times on a work surface to make sure there are no trapped air bubbles.
  • Roughly chop the Ferrero Rocher and sprinkle over the top, if using.
  • Allow to set completely before slicing and enjoying. I leave mine overnight.

Notes

  1. Do not use tinned caramel for this recipe. It just won’t set. Delicious, but MESSYYYY.
  2. If your caramel is set rock hard, you’ve made toffee. Don’t worry about. You just cooked it for a bit too long. You live and learn. Leave it at room temperature to soften. It’ll be delicious, just a bit chewier.
views: 2,138