Celebrating classic Australian Women’s Weekly recipes with a delicious new version of caramel slice

Hazelnut millionaire’s shortbread

MAKES 20 PREP + COOK TIME 50 MINUTES (+ REFRIGERATION TIME)

With a buttery shortbread base, generous gooey caramel filling studded with hazelnuts and a cap of dark chocolate, each sublime layer of this decadent slice will make you feel like a millionaire.

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125g Lurpak® Unsalted Butter, softened

½ cup (110g) caster sugar

1 egg yolk

1 cup (150g) plain flour

⅓ cup (50g) self-raising flour

2 x 395g cans sweetened condensed milk

2 tablespoons golden syrup

30g Lurpak® Unsalted Butter, extra

1 cup (140g) roasted skinless hazelnuts

200g dark (45%) or milk chocolate, chopped coarsely

2 teaspoons vegetable oil

1 Preheat oven to 160°C (140°C fan-forced). Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.

2 Beat butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in combined sifted flours. Press mixture evenly over base of pan. Bake for 20 minutes or until deep golden brown.

3 Meanwhile, stir condensed milk, golden syrup and extra butter in a small saucepan, over medium heat, for 15 minutes or until mixture is golden brown.

4 Working quickly, pour hot caramel over hot base; smooth surface with a spatula. Press the hazelnuts into the caramel with a spatula. Bake for 10 minutes; cool.

5 Stir the chocolate and oil in a small saucepan over low heat until smooth. Pour the chocolate mixture over the caramel. Refrigerate for 2 hours or until set before cutting into 20, 4cm x 7.5cm bars.

Suitable to freeze