A peanutty take on the classic millionaire shortbread, this is hard not to like. One batch will fill a medium-sized baking tray, and I guarantee they won't last long, as they're so moreish. When making the shortbread, it’s vital to not overwork the mixture as the butter will begin to melt; then when it cooks it’ll be hard instead of the soft, melt-in-the-mouth consistency you’re looking for.
- 200 g milk chocolate
- 80 g caster sugar
- 270 g plain flour
- 360 g peanut caramel (1 jar)
- 180 g unsalted butter, chopped
First make the shortbread: place the flour, caster sugar, a pinch of salt and the butter in a large mixing bowl. Lightly rub the mixture together with your hands until it resembles fine breadcrumbs. Line a 20cm x 30cm baking tray with greaseproof paper and press the shortbread mixture into it. Place in the fridge for about an hour. Preheat the oven to 160C and bake for 40 mins or until light golden in colour. Remove from the oven, prick all over with a fork and leave on a rack to cool.
When the shortbread is completely cool, scoop the peanut caramel out of the jar into a saucepan and heat gently until it's pourable. Spread it in an even layer over the shortbread. Put in a cool place to set.
Once the caramel has cooled, melt the chocolate and pour over. Use a pallet knife or spatula to spread evenly. Leave again to cool, then cut into squares.