Cheat’s pistachio & salted caramel millionaire’s shortbread

Name: Cheat’s pistachio & salted caramel millionaire’s shortbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16
Ingredients: 135 g unsalted butter, cubed and chilled, plus extra for greasing; 80 g pistachio kernels; 60 g golden caster sugar; ¼ tsp fine salt; 200 g plain flour; 250 g jar No.1 Salted Caramel Sauce; 150 g dark chocolate, roughly chopped; 50 g milk chocolate, roughly chopped; ¼ tsp sea salt flakes

No.1 Salted Caramel makes these wonderfully simple to make. They keep brilliantly well in the freezer and only take a couple of hours to defrost.

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Vegetarian

Makes16 squares
CourseSnack
Prepare30 mins
Cook25 mins
Total time55 mins
Pluscolling and chilling

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135g unsalted butter, cubed and chilled, plus extra for greasing
80g pistachio kernels
60g golden caster sugar
¼ tsp fine salt
200g plain flour
250g jar No.1 Salted Caramel Sauce
150g dark chocolate, roughly chopped
50g milk chocolate, roughly chopped
¼ tsp sea salt flakes

Preheat the oven to 180ºC, gas mark 4. Grease and line a 20cm square cake tin with baking parchment. Put 40g pistachios in a food processor and whizz to a crumb. Add the sugar, salt and flour; pulse a few times to combine. Add the butter and pulse to a breadcrumb-like consistency. Tip onto a work surface, bring the mixture together into a dough, then press into the lined tin in an even layer. Prick the surface of the dough all over with a fork and bake for 15-20 minutes until pale golden. Set aside to cool in the tin.
Once cooled, dollop the caramel sauce on top of the shortbread, then spread flat with a palette knife; chill for about 30 minutes to firm up. When the caramel is firm, melt both chocolates in a bowl set over a pan of barely simmering water (don’t let the water touch the base of the bowl).
Meanwhile, roughly chop the remaining 40g pistachios. Pour the melted chocolate over the caramel, then sprinkle over the roughly chopped pistachios and sea salt. Chill for 1 hour, then cut into 16 squares. These will keep covered in the fridge for up to 1 week or in the freezer for up to 2 months (wrap in baking parchment and store in a freezer bag).