Chocolate, toffee and peanut squares

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If using condensed milk, follow recipe for Instant Pot Dulce de Leche

Step 2

Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the Swiss roll tin with baking parchment.

Step 3

In a food processor, whiz together the sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs. Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar. Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.

Step 4

Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.

Step 5

Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.

Step 6

Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt. Remove from the heat and pour over the peanut-studded dulce de leche, allowing it to cool, then leave in the fridge for 1-2 hours to set. Once set, cut the mixture into squares in the tin and serve.