This hazelnut millionaires shortbread has a delicious hazelnut shortbread base covered with a caramel filling enhanced by a good splash of rum and is topped with a layer of chocolate and sprinkling of hazelnuts. A delicious indulgent caramelly treat for anyone who is a fan of chocolate and hazelnuts.
It's hard to improve on Millionaire's shortbread, that classic bake of shortbread topped with caramel and a layer of chocolate but it can be done.
It's a classic, but by adding a few additional ingredients, I think they you can pimp the recipe to come up with something even better.
The shortbread Base
For my version, I have added hazelnuts as they always go well with both chocolate and caramel. Firstly I added some chopped toasted hazelnuts to the shortbread layer. To make life easier I used a packet of ready chopped toasted hazelnuts.
The Rum Caramel
I wanted to make the caramel filling a bit more interesting too. I toyed with the idea of adding banana but thought this might be one step too far, although I still might try it one day.
Instead, I opted to add a slug of rum to the caramel. To be honest I am not sure you can really taste the rum in the final biscuit but I do think that the caramel has an extra flavour dimension which while I would not have picked out as rum, it adds a depth. A slug of brandy would probably work well or you could simply omit it altogether.
Top Tip
There is no doubt about it you do have to give the caramel full attention while making it. Make sure you stir the caramel constantly while you make it. Pay particular attention to the edges of the pan at the base. I used a silicone spoon which is flexible enough to get right into the corners. If you cook with gas make sure the flame does not come up the side of the saucepan.
As the biscuit and caramel are both sweet I decided to use a mixture of milk and dark chocolate to balance the sweetness. My boys don't like plain chocolate but I thought using milk chocolate only would make them a bit sickly. I think this is the perfect solution but you could use all plain or all milk if you prefer.
And because you cannot have too much hazelnut goodness, I also sprinkled the top with some extra chopped toasted hazelnuts.
Serving
Crumbly biscuit, gooey caramel and chocolate is quite calorific but the taste is so good it would be a shame not to have the occasional indulgent treat. For the purpose of photography, I cut the bake into 15 squares. They are quite generous and you could easily cut them in half.
The nuts in the base add extra deliciousness but they do make them harder to cut into perfect squares but who need perfection - This is not Bake Off!
Top Tip
To make cutting through the chocolate without breaking that use a warm knife. Stand the knife for a few minutes in a jug of hot water, then wipe dry before cutting
How to make Hazelnut Millionaires Shortbread Step by Step
Pin for Later ->
Hazelnut Millionaires Shortbread
Ingredients
for the hazelnut shortbread
- 175 g butter softened
- 75 g golden caster sugar
- 50 g chopped toasted hazelnuts
- 225 g plain flour (all-purpose flour)
for the rum caramel
- 100 g butter
- 100 g light muscovado sugar
- 2 x 397 g cans condensed milk
- 2 tbsp dark rum
for the chocolate layer
- 200 g dark chocolate (70% cocoa solids)
- 100 g milk chocolate
- 1 tablespoon chopped toasted hazelnuts to sprinkle
Instructions
To make the hazelnut shortbread
- 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.
Angela / Only Crumbs Remain says
Wow, well you've certainly improved on the classic Millionaires shortbread Jacqui! I mean hazelnuts & rum! Although I'm not a drinker the idea that the rum brings an extra depth of flavour defo makes me want to try them out,
Angela x
Jacqueline Bellefontaine says
Thank you Angela. I mainly drink wine (and the odd Gin) but I do find a splash of rum or brandy in cooking can often make a difference so I always have some to hand.
Choclette says
I've never made millionaire's shortbread but having seen GBBO and all the variations, I'm tempted to give it a go. Yours sounds excellent. Anything with hazelnuts in gets my vote. Thanks for sharing with #WeShouldCocoa.
Jacqueline Bellefontaine says
I love hazelnuts so it was an obvious choice to me.
Kirsty Hijacked By Twins says
Oh Jacqui, these sounds AMAZING! Millionaire's shortbread is a favourite of mine and I love the addition of rum in the caramel x #CookBlogShare
Jacqueline Bellefontaine says
Its subtle, you wouldn't say oh thats rum but I think it makes a difference and I like it
Midge @ Peachicks' Bakery says
Oooh YUM! Definitely going to have a go at these!
Jacqueline Bellefontaine says
Thanks Hope you enjoy them as much as I did
Jo / Jo's Kitchen Larder says
Hazelnut shortbread sounds really delicious and that splash of rum... I'll remember your tip about warm knife next time Jacqui as I made a mess of mine when cutting and my squares looked a bit rough around the edges to say the least lol x
Jacqueline Bellefontaine says
My squares were not perfect by any means but using a warm knife does help.
Eb Gargano | Easy Peasy Foodie says
Oh my - these look AMAZING!!!!! And did someone say rum? I love that idea...or the brandy option...or I'm thinking whisky could be good too (you've started me off now!) I am definitely thinking I'll be seeing you on a series of bake off soon! Eb x
Jacqueline Bellefontaine says
Kind of you to say but I think I'll avoid TV if its OK with you. I have a friend on my kitchen rules next week though so i shall be watching that. I think you and i often think alike or do we jsut like the idea of adding booze to anything?
Corina Blum says
These look delicious and as I love anything that's a bit nutty these would be perfect for me. As we were watching Bake Off my husband and I were discussing different flavours and I definitely would have opted for something creative but he's very conservative where millionaires shortbread is concerned and I couldn't get him to agree to any of my flavours!
Jacqueline Bellefontaine says
I can see where he's coming from if it's not broken don't fix it but then again......
jenny Paulin says
thank you also for linking to #Bakeoftheweek x
Jacqueline Bellefontaine says
Thank you for hosting.
Lizet Flores de Bowen says
So delicious. I can't wait to try it. No hazelnuts here. I'll have to make it without it. Another nut that you recommend?
Jacqueline Bellefontaine says
Toasted almonds or pecans would be good too.
Jennifer @ Because Food Is Love says
These look amazing! Love the combo of chocolate and hazelnuts. Hazelnuts are so tasty and I think not used enough. I'm pinning these so I can make them for my grandmother next time I see her. Hazelnuts are her favorite! Thanks for the recipe. 🙂
Jacqueline Bellefontaine says
Thank you I love hazelnuts and keep adding them to my recipes and with chocolate....
Jhuls | The Not So Creative Cook says
I love the sound of the recipe. Thanks for sharing and for hosting #CookBlogShare this week.
Jacqueline Bellefontaine says
Thank you and its always a pleasure to host #CookBlogShare
jenny paulin says
I love the idea of adit hazelnuts the shortbread base, such a great addition to a caramel slice. And adding rum to the caramel sauce must have really added some lovely flavour too . your millionaire shortbread looks so beautiful . thank you so much for joining in again xx #GBBOBloggers2017 x
Jacqueline Bellefontaine says
I Love joining in with the Bloggers Bake Off Jenny, thank you for hosting.