Recipes Made Easy's version of the classic Millionaires Shortbread – Crumbly hazelnut shortbread, covered in a rum caramel and topped with chocolate and hazelnuts.
Preheat the oven to 180℃ (160℃ fan)/400°F/gas mark 4. Lightly grease a 30x20cm (12x8in) cake tin. Beat the butter and sugar together until well combined.
Add the nuts and flour. Bring the mixture together to form a dough with your hands. Place in the base of the tin and press out with your fingertips to form an even layer.
Bake for 20-25 minutes or until firm and very lightly browned. Leave to cool
To make the rum caramel
While the biscuit base cool, make the caramel. Place the butter sugar and condensed milk in a heavy based pan. Heat gently stirring until the sugar has dissolved and the butter has melted.
Increase the heat and bring to the boil, stirring constantly. Tip: I find it is at this point it is most likely to catch so make sure you really pay attention to the corner of the pan when stirring.
Once the caramel is boiling, reduce the heat and continue to cook, stirring constantly until the caramel thickens and turns a pale golden. If you have a thermometer the mixture should reach 110℃/230°F
Remove from the heat and stir in the rum. Then immediately pour over the shortbread base and spread into an even layer. Allow to cool completely.
To make the chocolate topping
Break the chocolate into small pieces and place in a bowl over a pan of hot water. Stir until melted. Pour over the cold caramel and sprinkle with hazelnuts.
Leave until the chocolate has set then cut into squares or bars.
Notes
Nutrition values are for 30 bars. If cutting into 15 squares then double.