You'll go crazy for this Ferrero Rocher slice. It's crumbly, buttery shortbread, topped with a layer of caramel and a nutty chocolate ganache, finished with tempting rows of Ferrero Rocher.
You'll make each element of this incredible Ferrero Rocher Millionaire’s Shortbread from scratch - the shortbread, the caramel and the ganache - yet it's all super simple to make, and each layer can be chilling while you make the next.
The shortbread is really only two steps. First you rub butter, sugar, flour and semolina together and second, you press it into a tin and bake!
For the caramel, I've devised a super simple microwave method so that you don't have to faff with a saucepan, and for the ganache, you'll simply pour hot cream over dark chocolate and whisk.
For that extra special finish, you'll spray chopped hazelnuts with edible gold lustre and scatter them over the ganache before pushing the pretty Ferrero Rocher on top.
Here's a step-by-step walkthrough of the whole recipe, with lots of pics so you can see exactly what to do.
Ingredients
For the shortbread
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 120 g (4.2 oz) granulated white sugar
- 120 g (4.2 oz) semolina fine not coarse
- 300 g (10.6 oz) slightly salted butter cold and cubed
For the caramel
- 400 g (14.1 oz) condensed milk
- 100 g (3.5 oz) slightly salted butter
- 100 g (3.5 oz) soft light brown sugar
For the ganache
- 350 g (12.3 oz) milk chocolate
- 150 ml (5.1 floz) double cream (heavy cream)
For the toppings
- 50 g (1.8 oz) hazelnuts roughly chopped
- Edible gold spray
- 8 Ferrero Rocher
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Prepare your golden hazelnuts
Put the chopped hazelnuts in a large bowl.
Spray the gold spray into the bowl while shaking gently to ensure the nuts are coated on all sides. Set aside to dry.
Make the shortbread
Preheat the oven to 200C (180C fan). Put the flour, sugar and semolina in a bowl.
Mix well.
Add the butter - make sure it's very cold as this will help your shortbread texture to remain light rather than dense.
Rub everything together. At first it will look like crumbs and eventually it will look like a crumbly, sticky dough.
Grease a medium roasting tray generously with butter.
Tip the shortbread crumb into it.
Press it down to create a smooth, level base.
Prick all over with a fork to discourage the shortbread from puffing up during baking.
Bake for 25-30 minutes until firm and slightly golden.
You can turn the oven off now. Leave to cool completely while you make the caramel.
Make the caramel
Put the condensed milk, sugar and butter in a large, microwave-safe bowl.
Mix together.
Microwave on full for 3 minutes. Remove and whisk until evenly combined. Be very careful as the bowl and caramel will be extremely hot. Return to the microwave for another 3 minutes.
Whisk again. The caramel will look frothy and may seem split when you first begin to whisk it.
Don't panic, just keep mixing and it will come together as a smooth caramel. Allow to cool to room temp before moving on to the next step.
Apply the caramel layer
Spoon the caramel over the biscuit. Spread to cover.
Pop in the fridge while you prepare the ganache (this helps the caramel to firm so that the chocolate is easier to spread on top).
Make the ganache
Put the chocolate in a large heatproof bowl.
Put the cream in a small microwave-safe bowl and microwave for 30-60 second until almost boiling. Pour the cream over the chocolate.
Whisk. At first, your chocolate mixture may look dull / murky.
Keep whisking and it will come together as a smooth, glossy ganache. Set aside and allow to cool but not set.
Finish assembling your Ferrero Rocher slice
Spoon the cooled ganache over the caramel.
Gently spread to the edges.
Scatter the golden hazelnut pieces on top.
Push the Ferrero Rocher into the chocolate, making sure to space them evenly.
Place in the fridge and cool until set.
Run a sharp knife all the way around the edge of the tin, right to the bottom, then turn the slice out onto a board and trim off the edges if uneven/slanted.
Slice into as many pieces as you like!
If you only cut into 8 slices as I did, they are of course rather large. I think of them as sharing portions - great to give as Christmas gifts.
You could cut into 16 long slices by additionally slicing down the middle of each Ferrero Rocher. Alternatively, you could put 12 or 16 Ferrero Rocher on top, equally spaced when decorating and then cut into neat squares.
And there you have your completed Ferrero Rocher slice!
It's as yummy as it looks.
Pointers, tricks and troubleshooting tips for the perfect Ferrero Rocher slice
Is Ferrero Rocher slice easy to make?
Yes, this is an easy recipe - no complex skills required.
There are a few elements to make in this Ferrero Rocher slice recipe, but each section is broken down into simple, easy to do tasks. With a bit of cooling and setting times for each of the layers, you can take this bake at a leisurely pace. Plan in a couple of tea breaks, taking the time to let each layer to get the final slice just right.
Will I need any special equipment for this recipe?
You should be able to easily find everything you need in the average kitchen: weighing scales to measure out your ingredients, a few mixing bowls, and spoons to combine everything, a high sided baking tray to bake the shortbread and layer up the caramel and chocolate ganache, and a sharp knife and chopping board to cut your slices.
Where can I buy condensed milk?
You should be able to easily find condensed milk in the supermarket. It's often in the baking section, near the ready-made rice puddings and things like that.
Make sure to not confuse it with evaporated milk, which is a different thing and won’t turn into a lovely caramel.
How can I tell if butter has gone off?
Firstly check the Best Before date. This should give you a good indication as to whether the butter is still ok to use. Unlike Use By dates, which should never be exceeded, Best Before dates are more to indicate quality, and food a little past that date may still be safe to eat.
Make sure the butter has been stored correctly. When butter is exposed to light and air it will start to oxidise and go off quicker, which is why it's usually best to keep it chilled.
Keep butter in the fridge, well wrapped in the foil or paper wrapper it came in. It's also a good idea to keep butter in a sealed container as it has a tendency to absorb flavours and odours from the fridge, so pop it in a little Tupperware container, in a butter dish with lid, or in the sealed compartment at the top of your fridge door, if you have one.
Check that there is no mould growing on the butter. This is unlikely if the butter has been kept clean but can happen if crumbs have been left on it and is a sure indicator that the butter is no longer safe to use.
Gone off butter will smell and taste rancid or sour. Some people are more sensitive than this to others, so you might find one member of your family is still merrily spreading the butter on their toast while another says it tastes 'funny'. I usually go with the super-taster's opinion!
Is Ferrero Rocher slice suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it contains no meat, poultry or fish. Make sure to check decorative elements such as the gold spray just in case.
Is Ferrero Rocher slice suitable for vegans?
This recipe as it is would not be suitable for vegans as Ferrero Rocher chocolates contain butter and milk. There are also dairy ingredients in every layer of this recipe; the shortbread, the caramel and the ganache.
That said, you can by all means give this recipe a go using plant-based alternatives with a few simple swaps. I haven’t tested making this recipe vegan yet, thought, so experiement and do let me know how you get on.
Firstly the butter in the shortbread and the caramel can be replaced with vegan butter or plant-based margarine. Check the fat percentage of your spread and aim for something close to 80% as some have a lot of water in them and so will not behave like butter in baking.
For the condensed milk Carnation has a vegan option that you could try, and for the ganache, you’ll need to use vegan dark chocolate and a plant-based alternative cream like oat cream. Aim to use a vegan cream that says it says stable when heated.
You'd need to leave off the Ferrero Rocher chocolates from the top. Perhaps you could coat a few toasted hazelnuts in vegan dark chocolate instead.
If you're making this for someone who needs to avoid meat, dairy or eggs in their diet, be sure to carefully check the labels on everything you use.
Is Ferrero Rocher slice gluten-free?
Unfortunately, Ferrero Rocher chocolates are made with wheat flour, which is also present in the shortbread along with semolina.
If you wanted to try and make this recipe gluten-free you would have to miss off the Ferrero Rocher and use gluten-free flour for the shortbread, and ground almonds instead of semolina. This isn't something I've specifically tested, so let me know how you get on.
If you're making this for someone who needs to avoid gluten in their diet, be sure to carefully check the labels on everything you use.
Is Ferrero Rocher slice healthy?
I only cut my Ferrero Rocher slice into 8 pieces each containing over 1000 calories, so a piece that size is definitely for sharing and makes a perfect Christmas gift.
Ferrero Rocher slice is an indulgent treat that can be enjoyed on special occasions but shouldn’t be an everyday afternoon snack!
You can cut your Ferrero Rocher slice into small thin pieces with everyone getting a little bit of the Ferrero Rocher on top. Alternatively, you can arrange 12-16 Ferrero Rocher on top and cut your slices into squares with a Ferrero Rocher in the middle, rather than long rectangles like mine.
Is Ferrero Rocher slice safe to eat while pregnant?
There is nothing in this recipe that should pose a risk to a pregnant woman as long as it is prepared hygienically and all the ingredients are in good condition.
A Mummy Too does not give medical advice so if you have any questions please speak to your health professional.
What goes well with a Ferrero Rocher slice?
Ferrero Rocher slice goes very well with a friend to share a piece with, as well as a lovely cuppa or pot of coffee.
Can I make this recipe without semolina?
You can make this recipe without semolina if you don’t have any. Simply add extra flour or almond flour to the same amount.
However, I would urge you to give it a try if you can, as the semolina really helps with the texture of the shortbread to give a lovely crumbly buttery base.
I haven’t got hazelnuts, can I use walnuts?
If you like you can use walnuts, or any other kind of unsalted nut really.
I like to use hazelnuts as they complement the hazelnuts in the Ferrero Rocher so well.
How should I store this recipe?
Ferrero Rocher slices need to be kept in an airtight container. You can simply pop your container into fridge or into the cupboard or pantry, just as long as it's kept in a cool spot away from direct sunlight.
How long does this recipe keep?
These Ferrero Rocher slices will keep for up to 5 days when stored correctly.
Can I leave Ferrero Rocher slices out on the counter?
No, once set and cut up, it’s best to keep Ferrero Rocher slices in an airtight container somewhere cold. It’s fine to leave them on the side for an hour or so for serving, but make sure to put them away at the end of the party.
Can I make Ferrero Rocher slices ahead?
Yes, this recipe is a good one to make the day before, or in the morning if you want to serve it later in the afternoon that day.
Each layer needs time to set, including the final ganache layer topped with hazelnuts and Ferrero Rocher before it's all solid enough to successfully slice. That's why I like to make it the night before so that it's nice and firm by morning.
Once your Ferrero Rocher slices are complete, you can keep them in an airtight container until you’re ready to serve.
Can I keep Ferrero Rocher slices in the refrigerator?
If you like you can keep these Ferrero Rocher slices in the fridge, though they will be just fine in the pantry in an airtight container as long as it's nice and cool.
Bear in mind the chocolate and caramel will become much harder in the fridge so you may wish to leave them on the counter, still in their container for about half an hour before serving.
Can I freeze a Ferrero Rocher slice?
I wasn't sure if these Ferrero Rocher slices would freeze well but I'm pleased to report that they really do! Just make sure they're very well wrapped and place a piece of baking paper between layers so that they don't stick together.
Alternatively, if you’ve made too many, why not knock on next door and offer them a slice or two, or pop them into goody bags for people to take home with them after your celebrations. Just bear in mind that they contain nuts so won't be suitable for every occasion or venue.
Can I make Ferrero Rocher slices in a different quantity?
Yes, if you’d like to make more or less of these Ferrero Rocher slices you can. Head down to the recipe card below where you’ll find the number of servings which is set to 8 for these sharing size pieces. You could get 12 or 16 out of this amount by cutting smaller squares.
Click on the number of servings and move the slider to the amount you wish to make, all the ingredients will update automatically so you’re ready to get baking.
Can I make Ferrero Rocher slices in individual portions?
If you like you can cheat a little and use ready-made mini shortcrust pastry cases instead of making a shortbread base, like these delightful Baileys mini tarts.
Place your ready made cases on to a baking tray so it’s easier to get them in and out of the fridge, then layer up the caramel and ganache as you would for a whole tray of shortbread, finally toping with a few golden hazelnuts and a Ferrero Rocher on each one.
Can I make this recipe in a different tin/tray?
Yes. If you don’t have a high-sided baking tray you could use a couple of cake tins and make a round version, with a Ferrero Rocher at the wide end of each wedge.
If you like, you could also use a larger baking tray or spread the mixtures across two trays and create slightly thinner layers. Just don't go too thin or the whole thing might fall apart when picked up.
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
I wouldn't recommend using a stand mixer or electric whisk to make this recipe. The caramel is made in the microwave with only a brief whisk, likewise the ganache.
As for the shortbread, it’s important not to overwork the crumb so this part is best done by hand or with a food processor (see below).
Can I make this recipe with a food processor?
You could make the shortbread with food processor.
Put the butter, sugar, semolina, and flour into your food processor and pulse in short bursts until you have a crumb. Make sure to stop before the mixture turns into a solid dough ball.
How can I make sure this Ferrero Rocher slice is perfectly cooked?
Before baking your shortbread, remember to prick the surface with a fork going almost to the bottom of the tin. This will stop it from rising in the oven.
Your shortbread should take about 20-25 minutes to bake. Keep an eye on it through the oven door. You’ll know the base is ready when it has started to turn a gentle golden brown. It doesn't need to be very dark golden as shortbread is naturally pale.
Cooling time is important in the recipe While the shortbread is cooling, you can make the caramel. And once you’ve made the caramel give it time to cool before pouring onto the shortbread.
These cooling times are really key to get even layers for your millionaires shortbread.
When the caramel has been added, cool further in the fridge whilst you prepare the ganache layer. This is vital to stop the ganache from mixing with the caramel when you add the final layer.
Again allow the chocolate ganache time to cool before adding it to the caramel layer, if you try and put warm ganache onto the caramel you will undo all that cooling time.
Once the ganache is evenly spread, sprinkle over your golden hazelnuts and evenly distribute the Ferrero Rocher on top.
Return to the fridge to set completely for at least an hour before attempting to cut into slices.
Why did my caramel split and burn?
When making the caramel, it does have a tendency to split but don’t worry just keep whisking and it will come back together.
The burnt caramel will be more of an issue and you will need to re-make it as it will make the whole batch taste biter. When making your caramel make sure not to put it in the microwave for too long.
Whisk thoroughly after the first 3 minutes, and then again after a further 3 minutes. Don’t be tempted to put your caramel back in for longer if it does not come together, just keep whisking, adding more heat at this point will likely burn the caramel. Don't forget that it will thicken a lot as it cools.
Why did my Ferrero Rocher slice turn out wet with uneven layers?
If your layers merged or your shortbread went soggy this will probably will be because not enough cooling time was allowed between each layer. It will still taste delicious but won’t look as neat and might have some weak spots.
Next time, make sure to give each layer plenty of time to cool before adding the next. Once the caramel layer is on, pop the tray in the fridge to help firm it up. The longer the caramel has to set, the easier it will be to add the ganache. Likewise, allow the ganache plenty of time to cool before adding it to the caramel layer.
It's also important to allow the finished tray of millionaire shortbread to set in the fridge before cutting it into slices. If you start to cut and it starts squishing and losing its shape, pop it back in the fridge until it's firm.
How can I add/change the flavours in this Ferrero Rocher slice?
Ferrero Rocher themselves come in milk, white and dark chocolate, so you could play around and use white or dark chocolate for the ganache and contrasting Ferrero Rocher on top.
Or how about making the whole slice chocolate orange flavour by adding a few drops of orange extract to the caramel and the ganache?
What is the origin of the Ferrero Rocher slice?
This recipe takes a tour around the world. It starts with Scottish shortbread, which is then used in a version of caramel shortbread or "Millionaire's shortbread", whose layers of caramel and chocolate first appeared in an Australian recipe in the 1970s. Finally, we're topping it all off with Italian chocolates!
Print this Ferrero Rocher slice recipe
If you'd like to try this recipe later simply hit the PRINT button on the recipe card below.
Ferrero Rocher Slice Recipe
Ingredients
For the shortbread
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 120 g (4.2 oz) granulated white sugar
- 120 g (4.2 oz) semolina fine not coarse
- 300 g (10.6 oz) slightly salted butter cold and cubed
For the caramel
- 400 g (14.1 oz) condensed milk
- 100 g (3.5 oz) slightly salted butter
- 100 g (3.5 oz) soft light brown sugar
For the ganache
- 350 g (12.3 oz) milk chocolate
- 150 ml (5.1 floz) double cream (heavy cream)
For the toppings
- 50 g (1.8 oz) hazelnuts roughly chopped
- Edible gold spray
- 8 Ferrero Rocher
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Prepare your golden hazelnuts
- Put the chopped hazelnuts in a large bowl.
- Spray the gold spray into the bowl while shaking gently to ensure the nuts are coated on all sides. Set aside to dry.
Make the shortbread
- Preheat the oven to 200C (180C fan). Put the flour, sugar and semolina in a bowl and mix well.
- Add the butter - make sure it's very cold as this will help your shortbread texture to remain light rather than dense.
- Rub everything together. At first it will look like crumbs and eventually it will look like a crumbly, sticky dough.
- Grease a medium roasting tray generously with butter.
- Tip the shortbread crumb into it and press it down to create a smooth, level base. Prick all over with a fork to discourage the shortbread from puffing up during baking.
- Bake for 25-30 minutes until firm and slightly golden. You can turn to oven off now. Leave to cool completely while you make the caramel.
Make the caramel
- Put the condensed milk, sugar and butter in a large, microwave-safe bowl. Mix together.
- Microwave on full for 3 minutes. Remove and whisk until evenly combined. Be very careful as the bowl and caramel will be extremely hot.
- Return to the microwave for another 3 minutes. Whisk again. The caramel will look frothy and may seem split when you first begin to whisk it. Don't panic, just keep mixing and it will come together as a smooth caramel. Allow to cool to room temp before moving on to the next step.
Apply the caramel layer
- Spoon the caramel over the biscuit. Spread to cover.
- Pop in the fridge while you prepare the ganache (this helps the caramel to firm so that the chocolate is easier to spread on top).
Make the ganache
- Put the chocolate in a large heatproof bowl.
- Put the cream in a small microwave-safe bowl and microwave for 30-60 second until almost boiling. Pour the cream over the chocolate.
- Whisk. At first, your chocolate mixture may look dull / murky. Keep whisking and it will come together as a smooth, glossy ganache. Set aside and allow to cool but not set.
Finish assembling your Ferrero Rocher slice
- Spoon the cooled ganache over the caramel. Gently spread to the edges.
- Scatter the golden hazelnut pieces on top.
- Push the Ferrero Rocher into the chocolate, making sure to space them evenly.
- Place in the fridge to chill until set.
- Run a sharp knife all the way around the edge of the tin, right to the bottom, then turn the slice out onto a board and trim off the edges if uneven/slanted.
- Slice! If you only cut into 8 slices as I did, they are of course rather large. I think of them as sharing portions - great to give as Christmas gifts. You could cut into 16 long slices by additionally slicing down the middle of each Ferrero Rocher. Alternatively, you could put 12 or 16 Ferrero Rocher on top, equally spaced when decorating and then cut into neat squares.
Video
Notes
Nutrition
Pin this Ferrero Rocher slice
More chocolate recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
Leave a Reply