Makes 1 tray
Peanut Caramel Shortbread
A peanutty take on the classic millionaire's shortbread, this is hard not to adore. This was the original recipe that inspired me to develop Peanut Caramel as a product. One batch of these will not last long unless you've got them hidden away in a cupboard – they're so moreish! When making the shortbread, it’s important 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.
Peanut Caramel Shortbread Recipe
Ingredients
- 200 g milk chocolate
- 80 g caster sugar
- 270 g plain flour
- 400 g peanut caramel (2 jars)
- 250 g unsalted butter, chopped
Method
- Preheat the oven to 160C. To make the shortbread, place the flour, caster sugar, 180 g of the butter and a pinch of salt 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. Bake in the centre of the oven 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.
- Wait until the shortbread is completely cool. Heat the Peanut Caramel in a saucepan over a medium heat, and whilst continuously stirring, heat until it's hot and bubbling. Continue to cook like this for 3 minutes. It should noticeably thicken up. Now remove from the heat add the remaining butter, piece by piece, stirring constantly, until thoroughly combined. Pour evenly over the shortbread, then place in the fridge for 1 hour.
- 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.