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Hazelnut Billionaire's Shortbread

Saura Madani
Millionaire's shortbread kicked up a notch with hazelnuts
5 from 1 vote
Servings 24 pieces

Ingredients
  

Shortbread Crust

  • 1 cup butter, soft
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 yolk
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 2 1/4 cup flour

Caramel

  • 2 cans sweetened condensed milk
  • 12 tbsp. butter
  • 1 cup brown sugar
  • 1/3 cup corn syrup
  • 1/2 tsp vanilla
  • 1/2 tsp salt

Hazelnuts

  • 1 cup hazelnuts

Chocolate Ganache

  • 2 cups chocolate chips
  • 1/2 cup cream
  • sea salt for sprinkling

Instructions
 

  • Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper that goes up the sides.
    Begin with the shortbread crust. In a stand mixer fitted with a paddle attachment, combine butter and both sugar. Paddle until smooth,add egg yolk. Add salt, then flour, a little at a time, scraping down the sides as needed. Add vanilla last. The mixture will be very crumbly. Remove dough from bowl and press it into the prepared dish to create an even shortbread layer. Bake for 20 minutes, or until sides are lightly golden brown. Cool at room temperature for 15 minutes.
  • Toast hazelnuts in oven while baking the shortbread crust.Line a sheet tray with parchment paper and spread hazelnuts over. Toast for about 5-8 minutes, or until lightly golden brown. Once toasted, pour into a food processor and process until they are small crumbles. Set aside.
  • Start the caramel by combining all ingredients into a larges auce pot. Turn on medium heat and stir with a spatula for 12-15 minutes. Stir frequently and do not leave as the ingredients can burn quickly. After the ingredients melt together, you’ll want to boil it down until it turns a caramel color. Pull the caramel and pour it over the cooled shortbread crust. Smooth the caramel out with an offset spatula. Sprinkle over toasted hazelnuts over the caramel in an even layer so that it sticks. Let caramel set up for 1 hour in the refrigerator.
  • To prepare the ganache, combine chocolate chips and cream in a microwave safe bowl and microwave in 30 second increments until melted. Stir gently with a spatula as to not create air bubbles. Once smooth, pour over the caramel and spread it out with a spatula. Sprinkle sea salt lightly over the ganache. Chill in the fridge for 1 hour.
  • To serve, run a knife around the edge of the dish. Use the parchment paper to pull it out of the dish. Use a hot knife to cut 2” squares,wiping the knife after each cut. Serve!
    Leave in an airtight container at room temperature or freeze if desired.