A buttery rich shortbread topped with homemade salted caramel, nuts and of course a chocolate drizzle too!
Salted caramel nut slice
A while ago I posted my recipe for my millionaires shortbread and they were a big hit – all you guys seem to love that I’m not stingy with my portion sizes, and the addition of Maltesers (so yummy!!).
I myself have made this several times since it has been posted on here – this, however, led me to recreate something I once had at where I used to work – a salted caramel nut slice. Holy SMOKES this tastes so good! In my books, anything salted caramel is good – and the hybrid of this, my millionaire’s shortbread, and nuts is perfection.
Salted caramel
As you can tell from my blog, I am a massive fan of caramel, especially salted caramel! I love how it is sweet but the salt takes it take a notch perfectly, meaning I can enjoy more of it! It also marries amazingly with chocolate so this recipe is win win!
I know you all love salted caramel as my salted caramel chocolate tart recipe and my salted caramel chocolate cupcakes recipe are some of the most popular on the blog and I can understand why – they’re so yummy!
Base
This recipe really is just the same as a standard salted caramel millionaires shortbread, but it’s just epic in its own right. The number of nuts that you can pile on top give it more texture, and give it so many levels of flavour!
The shortbread itself is a basic shortbread recipe, that I tend to use on all of my millionaire’s recipes – it’s easy to make, and trusty. The caramel is the same, but with Maldon sea salt flakes added on.
Nuts
Whenever I make this I tend to vary what nuts I use, as you can pretty much use any you fancy – whether is almonds, hazelnuts, pecans, peanuts, walnuts, macadamias etc… literally any you like. I love how it’s so adaptable.
One of my favourite combinations is hazelnuts, pecans and macadamias as they are all so different, but they compliment each other really well. I know that some nuts are more expensive than others however, so just roll with what you fancy!
Decoration
The difference is obviously how you decorate – once I have poured my Caramel on top of my shortbread, I quickly prep any nuts that need chopping, and then sprinkle the different kinds all over and they sink into the caramel and stick in.
A simple decoration of melted Chocolate as I could just never resist, and it’s all done! It’s so simple but so utterly delicious. I hope you love this recipe as much as I do! Enjoy! x
Salted Caramel Nut Slice!
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Ingredients
Shortbread
- 200 g unsalted butter
- 100 g caster sugar
- 275 g plain flour
Salted Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk (one tin)
- 2 tsps Maldon sea salt flakes (not table salt)
Topping
- 225 g nuts (I used macadamias/walnuts/pecans/peanuts)
- 75 g milk chocolate
Instructions
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Preheat your oven to 180C/160C Fan, and line a 9″ deep square tin with parchment paper.
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Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
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Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
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Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.
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Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
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The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
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Stir in your salt carefully, and pour the caramel onto the shortbread base.
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Sprinkle over your nuts, and leave the traybake to set in the fridge for an hour.
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Melt your chocolate carefully, and then drizzle over the traybake, and then leave to set again until solid.
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Chop your shortbread into the separate pieces and enjoy!
Notes
- This will keep in an airtight container for at least 1 week – if they last that long!
- If your caramel is rock solid when you remove it from the fridge, you have slightly overdone it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- You can use any chocolate you want to drizzle on top or leave it off completely.
- You can use any combination of nuts – just stick to the same weight or less!
ENJOY!
Find my other Tray Bake Recipes on my Recipes Page!
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J x
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