I have made this recipe a couple of times as my son loves them and although very sickly they soon disappear!

140g Butter

80g Light Muscovado sugar

200g Plain Flour

25g Cocoa powder

40g Chopped Roasted Hazelnuts

250g Nutella ( I used morrisons own chocolate spread )

2 medium eggs

50g Ground Almonds

300g caramel sauce ( I used a tin of carnation caramel )

100g Double Cream

200g Plain Chocolate

White Chocolate Buttons to decorate.

1) Heat the oven to 180 c Whisk the butter and sugar until pale and creamy. Sift in the flour and Cocoa powder and fold in with the hazelnuts, put in a buttered 22 x 31 cm tin and smooth with a spoon. Prick liberally with a fork and bake for 30 mins until firm to the touch.

2) Whisk together the Nutella, eggs and almonds spread onto the shortbread and smooth. Return to the oven for 10 mins until just set. Remove from the oven and leave to cool.

The Nutella mixture spread onto the shortbread

3) Once cooled spread with caramel sauce and put into the freezer for 30 mins to harden.

4) Melt together the cream and chocolate in a bowl set over a pan of barely simmering water . Spread onto the caramel layer and decorate with the white chocolate buttons. Leave until hardened before cutting into 24 squares.