We all know and love Millionaire’s shortbread but this takes it up to another level. The addition of a peanut butter fudge-like layer gives another texture and of course another flavour to the classic slice. I’ve always loved the blend of sweet and salty and so adding salted peanuts on the top was a no brainer. With nut butters being far more varied and easily available, you could totally swap out peanuts for something else, Pip & Nut’s Coconut Almond Butter is a particular favourite of mine- I just switch to toasted almonds on top and a sprinkle of sea salt!
Makes 8 large squares
140g peanuts, chopped
220g plain flour
50g corn flour
85g golden caster sugar
225g peanut butter
150g icing sugar
1 tin caramel
350g dark chocolate
Decorations: popping candy, gold leaf, peanuts
1. Preheat oven to 180c. Grease and line a rectangular tin (20x30cm).
2. Base: Rub butter and flours together to form a dough. Add sugar and chopped peanuts. Add water if needed to bring together. Press into the tin. Bake for 25 mins then cool.
3. Peanut layer: put butter and peanut butter in a pan and melt down. Add icing sugar and mix together. Pour over shortbread and chill in fridge for 2 hours.
4. Pour caramel over the peanut layer and then chill for 1 ½ hours.
5. Melt dark chocolate and then pour over caramel layer. Chill for 2 hours, and then decorate!