Salted Caramel Nut Slice!

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A buttery rich Shortbread topped with Homemade Salted Caramel, Nuts and of course a Chocolate Drizzle too!

A while ago I posted my recipe for my Millionaires Shortbread and they were a big hit – all you guys seem to love that I’m not stingy with my portion sizes, and the addition of Maltesers (so yummy!!).

I myself have made this several times since it has been posted on here – this, however, led me to recreate something I once had at where I work – a Salted Caramel Nut Slice. Holy SMOKES this tastes so good!

In my books, anything Salted Caramel is good – and the hybrid of this, my millionaire’s shortbread, and nuts is perfection.

As the cakes are bought in at where I work, I don’t 100% know how they’re made or what’s in them – so I wanted to create it where I know what the ingredients are, there are no preservatives – and so I can share this beauty with you all!

I know you all love Salted Caramel as my Salted Caramel Chocolate Tart recipe and my Salted Caramel Chocolate Cupcakes recipe are some of the most popular on the blog and I can understand why – they’re so yummy!

This recipe really is just the same as a standard Salted Caramel Millionaires Shortbread, but it’s just epic in its own right. The number of nuts that you can pile on top give it more texture, and give it so many levels of flavour! 

Whenever I make this I tend to vary what nuts I use, as you can pretty much use any you fancy – whether is almonds, hazelnuts, pecans, peanuts, walnuts, macadamias etc… literally any you like. I love how it’s so adaptable.

One of my favourite combinations is hazelnuts, pecans and macadamias as they are all so different, but they compliment each other really well. I know that some nuts are more expensive than others however, so just roll with what you fancy!

The shortbread itself is a basic shortbread recipe, that I tend to use on all of my millionaire’s recipes – it’s easy to make, and trusty. The caramel is the same, but with Maldon Sea Salt flakes added on.

The difference is obviously how you decorate – once I have poured my Caramel on top of my shortbread, I quickly prep any nuts that need chopping, and then sprinkle the different kinds all over and they sink into the caramel and stick in.

A simple decoration of melted Chocolate as I could just never resist, and it’s all done! It’s so simple but so utterly delicious.

I hope you love this recipe as much as I do! Enjoy! x 

Salted Caramel Nut Slice!
Prep Time
20 mins
Cook Time
35 mins
Decorating Time
15 mins
Total Time
1 hr 10 mins
 

A buttery rich Shortbread topped with Homemade Salted Caramel, Nuts and of course a Chocolate Drizzle too!

Course: Traybakes
Cuisine: Millionaires Shortbread
Keyword: Nuts, Salted Caramel
Servings: 16 Pieces
Calories: 507 kcal
Author: Jane's Patisserie
Ingredients
Shortbread
  • 200 g Unsalted Butter
  • 100 g Caster Sugar
  • 275 g Plain Flour
Salted Caramel
  • 200 g Unsalted Butter
  • 3 tbsp Caster Sugar
  • 4 tbsp Golden Syrup
  • 397 g Condensed Milk (one tin)
  • 2 tsps Maldon Sea Salt Flakes (not table salt)
Topping
  • 225 g Nuts (I used 75g Macadamias/Hazelnuts/Pecans)
  • 75 g Milk Chocolate
Instructions
  1. Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.

  2. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!

  3. Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!

  4. Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

  5. Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! 

  6. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

  7. Stir in your salt carefully, and pour the caramel onto the shortbread base.

  8. Sprinkle over your nuts, and leave the traybake to set in the fridge for an hour.

  9. Melt your chocolate carefully, and then drizzle over the traybake, and then leave to set again till solid.

  10. Chop your Shortbread into the separate pieces and enjoy!

Recipe Notes
  • This will keep in an airtight container for at least 1 week – if they last that long!
  • If your caramel is rock solid when you remove it from the fridge, you have slightly overdone it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
  • You can use any chocolate you want to drizzle on top or leave it off completely. 
  • You can use any combination of nuts - just stick to the same weight or less! 
Nutrition Facts
Salted Caramel Nut Slice!
Amount Per Serving
Calories 507 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 16g100%
Cholesterol 62mg21%
Sodium 38mg2%
Potassium 242mg7%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 29g32%
Protein 7g14%
Vitamin A 690IU14%
Vitamin C 0.7mg1%
Calcium 93mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Tray Bake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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25 comments

  1. Hello Jane, I’ve just come across your site while searching for a caramel nut recipe and this one sounds delicious!
    Lots of your other recipes sound wonderful too and I look forward to trying some of them.

  2. These look lovely. Am going to try them tomorrow! I was toying with the idea of making a shortbread base for the cheesecake, so as I have to make the rolo cheesecake for the weekend instead of using bought biscuits this time I think I will try this shortbread recipe for the base. Have you any tips please?

  3. You’re absolutely right Jane—caramel anything is a winner! And you can’t lose with shortbread! You’ve laid this recipe out so well, I can tell your instructions will make this recipe much easier to feel my way through. I did have one question, though. What kind of syrup do you suggest when you say “golden syrup”? Is that a maple derived syrup or some other kind? Thank you so much for such a tasty idea!

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