This billionaire’ shortbread dessert is so rich, crispy, chocolatey and really delicious! Easy to prepare and even easier to eat! Your family and friends would love it! The difference between the millionaire’s shortbread and this version is that this dessert is richer in ingredients – the hazelnuts are providing a special and unique taste. Try it!
- 200 grams’ shortbread biscuits
- 100 grams toasted hazelnuts
- 65 grams melted butter + 10 grams melted butter
- 150 grams firmly packed dark brown sugar
- 400 grams condensed milk
- 250 grams’ dark chocolate
- 50 grams’ white chocolate (optional)
- A 20cm brownie tin, lined with baking parchment
- Line a 34 x 20 cm (13.5 x 8 inches) brownie tin with baking parchment. Set aside.
- In a blender or food processor, process the crushed biscuits together with the toasted hazelnuts and 65 grams melted butter. Press the mixture firmly into the tin; place in the fridge for 15 minutes to set.
- Heat the remaining (10 grams) butter and sugar in a non-stick pan, gently stirring until smooth and melted. Pour the condensed milk and stirring continuously, bring to a boil. Cook for 2 minutes or until the mixture has thickened. Then, remove and spread over the base. Let it cool at room temperature for 15 minutes then refrigerate to set.
- Melt the chocolates in separate bowls. Spread the dark chocolate over the cake and then add spoonfuls of the melted white chocolate (if desired). For a marbled effect, Swirl with a spoon.
- Place in the fridge to set. Before serving, remove from the fridge and cut into a square (dip the knife in hot water before doing it then dry on kitchen towel) in order to make it easier to cut through the
- This dessert can be kept for up to 2 weeks (in an airtight container and stored in the fridge).