
By Paris Cross
Chocolate, toffee and peanut squares
6 steps
Prep:3h 40minCook:20min
Updated at: Thu, 17 Aug 2023 10:38:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories261.8 kcal (13%)
Total Fat13.5 g (19%)
Carbs31.2 g (12%)
Sugars19.2 g (21%)
Protein4.7 g (9%)
Sodium205.3 mg (10%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
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.

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