Peanut Butter Millionaire's Shortbread

5 from 5 votes

Peanut Butter Millionaire's Shortbread

This Peanut Butter Millionaire’s Shortbread speaks for itself. With melt in the mouth shortbread base, peanut butter caramel with hidden salted peanuts for a bit of crunch & chocolate topping with swirls of peanut butter – it’s pure heaven!

Course Traybake

Cuisine British, International

Keyword peanut butter millionaire's shortbread

Prep Time 10

Cook Time 50

Chilling 2

Total Time 1

Servings squares

Calories 389kcal

Author Jo Allison

Equipment

Square Brownie Pan 20cm/8inch*

Ingredients

Shortbread

175 g plain (all-purpose) flour see notes
125 g unsalted butter cold
50 g vanilla sugar or caster sugar

Caramel

150 g unsalted butter
150 g light brown sugar
397 g tin condensed milk
1 tablespoon (heaped) peanut butter
50 g salted roasted peanuts optional

Chocolate topping

100 g milk chocolate
100 g dark chocolate
1 tablespoon (heaped) peanut butter

Metric - US Customary

Instructions

To make shortbread base

Preheat the oven to 180C/350F/Gas Mark 4.
Put flour, sugar and butter into food processor and mix until you start getting sand/crumbs like consistency. Mix for a bit longer until it starts to look more like a dough. You can also do it by hand if you prefer rubbing cold butter together with mixed flour and sugar.
Tip the mixture onto baking tin lined with greaseproof paper and press the dough with your fingers until it covers the bottom of the pan.
Bake in preheated oven for approx. 25min, until light golden. Leave to cool slightly

To make peanut butter caramel

Put sugar and butter in a saucepan and heat up gently until dissolved.
Add condensed milk and peanut butter and mix well.
Bring mixture to boil and keep stirring for about 10 minutes until it thickens and darkens slightly in colour (this caramel will be much lighter though).
Pour caramel over cooled shortbread and sprinkle over salted peanuts (if using). Set aside to cool slightly.

To make chocolate topping

Melt chocolate gently in a bowl set over the pan of simmering water (Bain Marie)until shiny and smooth and pour it over the caramel layer, smoothing out gently with a spoon.
Heat the peanut butter in a microwave until runny and drizzle over the chocolate. Swirl together with a toothpick to get pretty, marbled effect!
Chill in the fridge for at least couple of hours or until firm.
Cut into 16 squares or as per your tin and enjoy!

Notes

Nutritional information is approximate, per serving and should be treated as a guideline only.
Feel free to substitute plain flour with your choice of gluten-free variety. I tend to use supermarket own plain gluten-free flour. Expect for shortbread base to be crumblier than when made with regular flour.
Store in airtight container and consume within a week. In hot weather, keep in the fridge.

Nutrition