Hazelnut Millionaire Shortbread Bars by @millsandbuns

35 min

12 servings

🧈

160 g

Butter

🍬

45 g

Icing sugar

🌾

100 g

Flour

🥜

30 g

Oregon hazelnuts

🍬

100 g

Brown sugar

🥛

150 g

Condensed milk

🍫

60 g

Chocolate ganache

🥜

Hazelnuts

  1. Preheat

    Preheat the oven to 180°C / 350°F. Line an 8 x 4 inch loaf pan with parchment paper, leaving an overhang for lifting out the bars.

  2. Whisk
    • butter
    • icing sugar

    Whisk 75 g butter with 45 g icing sugar until smooth and creamy.

  3. Fold
    • all-purpose flour
    • Oregon hazelnuts
    • Butter

    Fold 100 g all-purpose flour and 30 g chopped Oregon hazelnuts into the butter mixture until a soft dough forms.

  4. Press

    Press the dough evenly into the lined loaf pan. Prick the surface lightly with a fork if desired.

  5. Bake

    Bake the shortbread base for 12 to 15 minutes until golden brown. Remove the pan from the oven.

  6. Combine
    • brown sugar
    • sweetened condensed milk
    • butter

    Combine 100 g brown sugar, 150 g sweetened condensed milk, and 80 g butter in a saucepan. Cook over medium heat while stirring until the mixture reaches a boil.

  7. Boil
    • Oregon hazelnuts

    Boil the caramel for 2 minutes, stirring continuously to prevent scorching. Pour the hot caramel evenly over the baked hazelnut base.

  8. Spread
    • chocolate ganache
    • Oregon hazelnuts

    Spread a thin layer of chocolate ganache over the caramel. Sprinkle with 15 g chopped Oregon hazelnuts.

  9. Refrigerate

    Refrigerate the bars for 4 to 5 hours until fully set. Lift out with the parchment paper and slice into 8 bars.

Hazelnut Millionaire Shortbread Bars by @millsandbuns

35 min

12 servings

🧈

160 g

Butter

🍬

45 g

Icing sugar

🌾

100 g

Flour

🥜

30 g

Oregon hazelnuts

🍬

100 g

Brown sugar

🥛

150 g

Condensed milk

🍫

60 g

Chocolate ganache

🥜

Hazelnuts

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 350°F. Line an 8 x 4 inch loaf pan with parchment paper, leaving an overhang for lifting out the bars.

    🍳8 x 4 inch loaf pan
    📜parchment paper

  2. Step 2/9

    Whisk 75 g butter with 45 g icing sugar until smooth and creamy.

    🧈butter
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/9

    Fold 100 g all-purpose flour and 30 g chopped Oregon hazelnuts into the butter mixture until a soft dough forms.

    🌾all-purpose flour
    🥜Oregon hazelnuts
    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/9

    Press the dough evenly into the lined loaf pan. Prick the surface lightly with a fork if desired.

    🍳8 x 4 inch loaf pan

  5. Step 5/9

    Bake the shortbread base for 12 to 15 minutes until golden brown. Remove the pan from the oven.

    🍳8 x 4 inch loaf pan

  6. Step 6/9

    Combine 100 g brown sugar, 150 g sweetened condensed milk, and 80 g butter in a saucepan. Cook over medium heat while stirring until the mixture reaches a boil.

    🍬brown sugar
    🥛sweetened condensed milk
    🧈butter
    🍲saucepan
    🥄wooden spoon

  7. Step 7/9

    Boil the caramel for 2 minutes, stirring continuously to prevent scorching. Pour the hot caramel evenly over the baked hazelnut base.

    🍲saucepan
    🥄wooden spoon
    🍳8 x 4 inch loaf pan

  8. Step 8/9

    Spread a thin layer of chocolate ganache over the caramel. Sprinkle with 15 g chopped Oregon hazelnuts.

    🍫chocolate ganache
    🥜Oregon hazelnuts
    🥄rubber spatula
    🍳8 x 4 inch loaf pan

  9. Step 9/9

    Refrigerate the bars for 4 to 5 hours until fully set. Lift out with the parchment paper and slice into 8 bars.

    📜parchment paper
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Sweeteners, Nuts, Chocolate

Ingredients

Butter, Icing sugar, Flour, Oregon hazelnuts, Brown sugar, Condensed milk, Chocolate ganache, Hazelnuts

Notes

Butter (for the base), Oregon hazelnuts (chopped), Brown sugar (for the caramel), Chocolate ganache (to top, amount not given), Hazelnuts (chopped, to top, amount not given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

330 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 39g, Total fat: 18g, Saturated fat: 9g, Fiber: 2g, Total sugars: 29g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 1.2mg, Potassium: 155mg, Magnesium: 25mg

Vitamins

Vitamin A: 185mcg, Vitamin E: 1.4mg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, 8 x 4 inch loaf pan, parchment paper, saucepan, wooden spoon, measuring scale, knife, cutting board

Appliances

Oven, Refrigerator, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Party, Potluck, Gift giving

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British, American

Geographic

United States, Oregon

Various

Aspect

Texture

Crunchy, Crumbly, Chewy, Smooth, Creamy

Flavors

Sweet, Buttery, Nutty, Chocolatey, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep in an airtight container,Store away from direct heat and sunlight,Chocolate topping may soften), fridge : 5 days (Store in an airtight container,Separate layers with parchment paper,Allow to sit at room temperature for 10 min before serving), freezer : 60 days (Wrap individual bars tightly,Place in a freezer-safe airtight container,Thaw in the refrigerator before serving)