Method (shortbread)

1. Preheat the oven to 160℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
2. Place 60g hazelnuts onto a baking tray and place them into the oven. Bake these until they are slightly toasted then remove from the oven and allow to cool. These hazelnuts will go into the base, caramel and for decoration.
3. In a medium sized mixing bowl, add in the softened dairy-free butter and sugar. Cream together until pale and fluffy. You can do this with a stand mixer fitted with a paddle attachment or by hand with a wooden spoon, it will just take a little longer.
4. Add in the flour, hazelnuts and salt. Stir to combine.
5. Mix everything together until it starts to come together.
6. Tip the clumpy dough onto a clean worktop and bring it together until it forms a smooth dough.
7. Firmly press the mixture into the base of the lined tin, trying to get it as even/flat as possible. Tip: As the dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking.
8. Place into the middle of the oven and bake for 30-35 minutes or until lightly golden on top.
9. Remove from the oven and set aside to cool while you make the caramel.

Method (caramel)

1. Place all of the caramel ingredients (apart of the chopped hazelnuts) into a medium / large saucepan. Place the pan on the hob over a low heat.
2. Firstly, you’ll see the butter melt into everything. Give it a little stir. Keep it on a low, steady boil. This will take approximately 20 minutes. You’ll want to stir this constantly with a whisk to prevent the caramel sticking and burning on the pan. After 20 minutes, the caramel will turn very thick. Be patient, this does take a while, but it’s worth the wait! Don’t over cook the caramel or you will end up with a very tough, toffee like caramel. You want the soft ball stage. check to see if the caramel is ready by dropping some in some ice cold water. If it sets immediately into a soft caramel, it’s ready.
3. Pour the thick caramel quickly on top / over the base. Use an off-set spatula to quickly spread out the caramel, making sure it’s even. This caramel will set quickly so you want to be fast when pouring and spreading. 
4. Optional step- sprinkle the chopped hazelnuts over the caramel. Make sure to do this when the caramel is still wet so they stick.
5. Set aside to cool for 30 minutes, then transfer into the fridge for an hour until fully set. Tip: You can leave it in the fridge overnight, then allow it to come to room temperature.

Method (chocolate swirl)

1. Fill a small saucepan 1/4 full with water, add a bowl on top of the pan creating a bain-marie, place onto the hob over low/ medium heat. Add both dairy-free chocolates into the bowl and allow to melt. Once melted, remove the bowl from the heat.
2. Pour the melted chocolate over the set caramel, and tilt the pan to evenly coat. Try to get it as smooth as possible. Tap the tin on the work top a few times to flatten the chocolate and to remove any unwanted air bubbles.
3. While the chocolate is still wet, drizzle some hazelnut butter over the chocolate and swirl it around using a tooth pick. Top with more chopped hazelnuts (optional).
4. Place into the fridge for an hour to set the chocolate.
5. Remove from the pan by using the grease proof paper slings, cut into 10-12 slices using a sharp knife, wiping between each.
6. Tip: Turn the millionaires upside down before cutting. As the base is soft and the caramel & chocolate is hard, this prevents the base from squishing.
7. Tip: To help cut the bars neatly, heat up the knife before cutting in a bowl full of hot water or use a kitchen blow torch to gently heat the knife. Be very careful when doing this.