Indulge in layer upon layer of luxury with this little treasure of triple pleasure – where golden caramel sits squished between a shortbread slab and a decadent, dark chocolate lid.
Base:
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| 115g (4oz) | Stork packet
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| 55g (2oz) | caster sugar
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| 175g (6oz) | self-raising flour, sieved
|
Filling:
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| 400g can | full cream sweetened condensed milk
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| 115g (4oz) | Stork packet
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| 115g (4oz) | caster sugar
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| 2 | tablespoons golden syrup
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| 150g (5oz) | hazelnuts
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Topping:
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| 200g (7oz) | plain chocolate
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Method:
- Start by preheating your oven to 180°C, 350°F or gas mark 4.
- Then put the Stork and flour into a large mixing bowl, and rub into a fine bread crumby mix and stir in sugar.
- Spoon the mixture into a greased 7 x 11 inch (18 x 28cm) tin and press it down over the base of the tin.
- Bake for 15 – 20 minutes.
- For the filling: Pop all the ingredients, except the hazelnuts and chocolate, into a saucepan and simmer for 8-10 minutes, stirring continuously.
- Spread the filling over the cooked base and leave to cool.
- Lightly press the hazelnuts into the filling.
- Break the chocolate into a bowl and melt it slowly over a pan of hot water (or in the microwave on medium power) and quickly pour it over the caramel and nuts.
- Mark out the portions before the chocolate sets, and leave to cool completely.
- Cut, serve, and enjoy a taste of the millionaire lifestyle.
| Per serving | GDAs for average adults* |
|---|
| Calories | 296 | 15% |
| Sugars g | 28.3 | 31% |
| Fat g | 16.5 | 24% |
| Saturates g | 5.2 | 26% |
| Salt g (based on sodium) | 0.37 | 6% |
*Guideline Daily Amounts (GDAs) based on values for women
