Nutty Millionaire's Shortbread

Photo and recipe courtesy of Rhiannon Baldock from @inrhispantry

Makes: 12 - 16 slices

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INGREDIENTS

¼ cup FreshLife Natural Almonds

¼ cup FreshLife Pecans

1 Tbsp FreshLife Sesame Seeds

1¾ cups plain flour

⅓ cup caster sugar

225g + 100g chilled unsalted butter, cubed

½ cup brown sugar

2 x 395g tin condensed milk

200ml golden syrup

250g dark chocolate, roughly chopped

1 Tbsp coconut oil or butter

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METHOD

• Preheat your oven to 170°C fan bake. In a food processor, combine the plain flour, caster sugar, 200g chilled butter and a pinch of salt. Pulse until the mixture reaches a sandy consistency, then add the FreshLife Natural Almonds and FreshLife Pecans and pulse for a few seconds or until the nuts are roughly chopped. Add the FreshLife Sesame Seeds. 

• Tip out a clean work surface, and use your hands to bring together into a soft dough. Press the dough into a greased and lined slice tin until evenly spread, then place into the oven and bake for 20-25 minutes or until lightly golden. Set aside. 

• Place the remaining 100g of butter in a saucepan, and place over a medium heat. As the butter melts, stir occasionally until the butter starts to foam and turns a light nutty brown colour. 

• Quickly add the condensed milk and golden syrup, and stir constantly for around 1-2 minutes or until the ingredients are fully combined. 

• Pour over the baked base, and return to the oven for 15 minutes or until set when shaken gently. Remove from the oven and leave to cool completely.

• To make the topping, place the chopped chocolate and coconut oil in a heatproof bowl, and place over a saucepan of simmering water. Stir until melted, then pour over the cooled caramel and base. 

• Place into the fridge and chill for a minimum of 3 hours to allow the topping to chill and set. Once set, gently remove from the slice tin, and use a hot knife to cut into portions of your desired size. Enjoy immediately or keep stored in an airtight container for up to 4 days.