Nutty hazelnut shortbread topped with smooth miso salted caramel and dark chocolate ganache. An asian spin on the classic millionaires shortbread which may be even better…
One of my favourite desserts growing up in Australia were caramel slices. A layer of shortbread, creamy caramel and a layer of chocolate. It wasn't until later that I found out the rest of the world had an equivalent, millionaires shortbread. From my research it seems to have originated from Scotland... either way, caramel slice or millionaires shortbread, it's one of the greatest desserts. These sweets are reminiscent of a Twix bar, but the butteriness of the shortbread in traditional caramel slices takes it to another level. And with the additional hint of miso, and nuttiness of hazelnut, you will love these miso hazelnut millionaires shortbreads!
Why miso in desserts?
Miso desserts have definitely been gaining traction over the years, especially with the increasing popularity of Asian culture and cuisine. This salty fermented bean paste may have seemed strange at first, but the love for its unique salty, umami flavour have taken over. Not only does it add a depth of flavour to sweet desserts, but it also adds an extra silky texture. This makes it perfect in caramel- a hint of salt and extra creaminess to create the caramel of your dreams.
If you haven't tried miso in a dessert yet, now is the time to give it a go. It might sound weird, but once you have tasted it you'll be converted!
Tips on creating the perfect millionaires shortbread
There are a couple of tips to creating the perfect slice of caramel shortbread.
- Spread the shortbread base out with a palette knife
- Instead of pressing the shortbread out with your fingers use a cranked palette knife to really get into the edges of the cake tin
- This will help you get an even layer throughout the shortbread, as well as give you the perfect cross-section
- Chill between layers
- Chilling the shortbread after you add the caramel ensures a clean distinction between the caramel layer and the chocolate ganache that is layered on top
- If not chilled sufficiently they could meld together forming a murky chocolate caramel
- Freeze the shortbread
- Once fully assembled, giving the shortbread time to freeze will not only make it easier to cut the slices, but also give you clean edges
- Run the knife under hot water before cutting
- Running your knife under hot water and wiping of excess in between each slice is what will give you clean, crisp edges on your delicious millionaires shortbread!
The hazelnuts in this miso hazelnut millionaires shortbread gives an added nuttiness and melt-in-your mouth crumbly texture. I don't know about you, but I think that's just an extra bonus!
I hope you enjoy this recipe as much as I do! I've been holding myself back from consuming the entire batch by very reluctantly giving them up to friends and family. I think you'll probably have to do the same...
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy baking!Print
Miso Hazelnut Millionaires Shortbread
Nutty hazelnut shortbread topped with smooth miso salted caramel and dark chocolate ganache. An asian spin on the classic millionaires shortbread which may be even better...
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 1x
- 105 g Whole hazelnuts (¾ cup)
- 235 g Plain flour (1 ¾ cup 2 tbsp)
- 40 g Sugar (3 tbsp)
- 195 g Unsalted butter (¾ cup)
- Pinch Salt
- 250 g Condensed milk (¾ cup 2 tsp)
- 40 g Brown sugar (¼ cup)
- 75 g Treacle (¼ cup)
- 75 g Unsalted butter (⅓ cup)
- 1 tbsp White miso
- ½ tsp Vanilla extract
- 170 g Semi-sweet chocolate (6oz)
- 60 g Thickened/Heavy cream (¼ cup)
- Big pinch Flakey salt
- Preheat oven to 180C/ 360F
- Line a 20 x 20cm pan (8 x 8 inches) with baking paper
- Using a food processor blitz the hazelnuts until a rough powder
- Add sugar, flour and salt, blitz until combined
- Add cubed unsalted butter, pulsing until dough comes together
- Transfer dough to the lined baking tray, press into an even layer and bake for 40-45 minutes, or until golden brown
- Combine all the ingredients except miso in a microwave-safe, medium sized bowl
- Whisk to combine and place in the microwave for 2 x 1 minutes bursts, stirring in-between (make sure the sugar has dissolved completely)
- Stir in the miso, ensuring there are no lumps
- Pour the caramel on top of the baked shortbread layer and cool
- Place in the freezer for 1 hour to set
- Heat the cream until steaming
- Pour on top of the roughly chopped chocolate and leave for 5 minutes
- Stir until smooth and chocolate has dissolved completely
- Pour on top of the caramel and spread evenly
- Place in the freezer for 2-3 hours to set completely
- Remove, top with flakey salt, and cut into 12 squares