Salted Caramel Millionaires Shortbread

Buttery shortbread topped with easy salted caramel and a layer of milk chocolate. All topped off with chopped roasted hazelnuts. This millionaire's shortbread is a real treat.

They firm up and slice nicely, whilst still tasting gooey and delicious. Perfect for a picnic or as an afternoon snack with a nice cup of tea.
Ingredients:

For the shortbread:

• 225 g (2 cups minus 1 tbsp) plain (all-purpose) flour
• 175 g (¾ cup minus 1 tsp) unsalted butter, cold, cut into cubes
• 90 g (½ cup) golden caster sugar
• Pinch of salt

For the topping:

• 150 g (½ cup + 2 tbsp) unsalted butter
• 397 g (14 oz) can condensed milk
• 100 g (⅓ cup) golden syrup
• 1/2 tsp salt
• 350 g (12 oz) milk chocolate (or semi-sweet chocolate), chopped into small pieces
• 4 tbsp chopped toasted hazelnuts

Instructions:

1. Preheat the oven to 150C/300f. Line a 23cm (9 inch), square cake tin with baking parchment.
2. Add the flour and butter to a food processor and pulse until the mixture resembles fine breadcrumbs.
3. Add in the caster sugar and salt, then pulse again until the mixture combines and starts to clump together.
4. Spoon the mixture into the lined cake tin.
5. Spread the mixture out and push it flat with the back of a spoon, so it reaches the edges. Try to make sure the shortbread is as flat and even as possible.
6. Bake the shortbread in the oven for 30 minutes, then remove from the oven and leave to cool a little (still in the tin), while you make the salted caramel.
7. Add the butter, condensed milk, golden syrup and salt to a small pan, and heat on a low heat, stirring constantly, until the butter has melted.
8. Turn the heat up to medium-high and allow to simmer, stirring constantly, for 6-8 minutes, until the mixture thickens and turns to a golden caramel colour.
9. Turn off the heat and very carefully pour the mixture over the shortbread in the tin.
10. Smooth the caramel layer out, into an even layer, then place the tin in the fridge for at least an hour (or up to 3 days, if you want to make this bit ahead)
11. Melt the chocolate in the microwave in 30-second bursts (stirring in between each burst) or use a bain marie if you prefer.
12. Pour the melted chocolate over the caramel in an even layer.
13. Sprinkle with the toasted hazelnuts and allow to cool completely, for at least an hour, at room temperature.
14. Cut into 9 large squares, or 36 bite-size squares and serve.