Guess who’s back… back again… shortbread’s back, tell a friend. Yes we’re at it again with the millionaire’s shortbread and this time we added peanut butter (aka food of the gods).
Yes we’re obsessed with millionaire’s shortbread, this is a well established fact by now. But where can you go wrong with shortbread, caramel and chocolate?! and when we decided to add peanut butter into the mix, we couldn’t not share the recipe with you!!
So this is fairly close to the traditional variation of the tray bake, we made a classic shortbread base, topped that with a peanut butter filling, then some salted caramel and a thick layer of milk chocolate! The peanut butter filling for this is super easy, it’s just peanut butter mixed with some icing sugar to stiffen it up so that it holds it shape when the millionaire’s is sliced up into squares!
We’ve stumbled upon a new trick for making the chocolate on top easier to cut and to stop it cracking when cutting it, we add some cream! So it’s like a reeeeally thick ganache, we’re only adding about 50ml of cream for 300g of chocolate. This isn’t essential, but it definitely makes life a little easier! You can also dip your knife into hot water when cutting to get through the chocolate layer easier! We always use 300g chocolate to top our millionaires with, which creates a thicker layer than many normal recipes call for, but we just want to make sure that all of the flavour from each layer comes through well!
- 300g plain flour
- 100g icing sugar
- 225g butter
- 1/2 tsp salt
- 500g peanut butter
- 150g icing sugar
- 1/2 tsp salt
- 270g condensed milk (about 2/3 of a tin)
- 170g butter
- 2 tbsp golden syrup
- 130g caster sugar
- 1-2 tsp salt
- 300g chocolate
- 50ml cream
- Place all the shortbread ingredients in a large bowl and rub the butter in with your fingers, until it starts to come together into a dough.
- Before it fully comes together, tip the mixture into a lined 9×9″ tin, and press down until compact and in an even layer over the bottom of the tin.
- Prick the surface with a fork and bake at 150 degrees celsius for 25-30 mins.
- Mix together the peanut butter and icing sugar in a bowl.
- Spread evenly over the shortbread once baked and cooled.
- On a low heat put all the ingredients apart form the salt into a heavy based saucepan
- Allow the butter to melt and stir frequently, it will catch on the bottom very easily.
- Your caramel will become a nice golden brown colour this may take quite a while, but you want the colour of your caramel to be a really deep brown, this way you will ensure your caramel is going to set well like toffee, the caramel will bubble and reduce and start to look thicker.
- Stir in the salt and pour on top of the shortbread and peanut butter, tap the tin on the surface to allow it to spread out evenly and put in the fridge to set for about 1 hour.
- Melt the chocolate in a bowl with the cream, heating for 30 second intervals in the microwave until completely melted and smooth.
- Pour over the millionaire’s, spread out evenly across the surface and tap the tin on the worktop to smooth out the chocolate.
We cut ours up into fairly small pieces, about an inch and a half square, as these are quite a thick and intense mouthful of yummy peanut butter goodness. And plus, you can always go back for another piece…
