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Ingredients
12 servings
For the shortbread
For the caramel filling
For the topping
Instructions
Step 1
Line a 20 x 20cm baking tin with baking parchment. Put the plain flour, cornflour, caster sugar, icing sugar, butter and vanilla extract into a food processor and blitz until a dough is formed.
Step 2
Gently knead the dough together on a clean worktop dusted with some flour. Shape it into a rectangle and roll it out before pressing it down into your tin. Prick the dough all over with a fork and then place in the fridge for about 30 minutes to chill.
Step 3
While the dough is chilling, preheat the oven to 180?C. Take the dough out of the fridge and bake for about 20 minutes until just golden brown on the edges. Allow to cool.
Step 4
Prepare a batch of salted caramel ganache. Add in the peanut butter and salted peanuts and continue to stir.
Step 5
Pour the filling on top of the cooled baked shortbread and place back in the fridge for 40-60 minutes.
Step 6
Melt the milk chocolate in a microwave-safe bowl in the microwave for 30-second intervals until fully melted. Remove the shortbread and caramel from the fridge, pour the milk chocolate over, and sprinkle the crushed peanuts on top.
Step 7
Return to the fridge for about an hour to set, then remove from the tin, place on a board and cut into squares with a hot knife.
Step 8
These will keep in an airtight container for up five days.
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