Peanut Butter Millionnaire’s Shortbread

For a nutty twist on the classic millionnaire’s shortbread, give our deliciously indulgent recipe a try!

Ingredients:

For the filling:

Preheat the oven to 190C / 170C fan, and grease & line a 20cm square cake tin.
To make the shortbread, mix the flour and sugar together in a bowl and rub in the butter to form a sandy dough. Tip into the prepared tin and press down firmly into an even layer. Prick all over with a fork then bake in the pre-heated oven for 5 minutes before reducing the heat to 170C / 150C fan and baking for a further 30 minutes or until golden brown.
Remove from the oven and leave to cool in the tin.
For the caramel filling, melt the butter in a saucepan over a medium heat then pour in the condensed milk and the golden syrup. Mix together until well combined then bring to a simmer and cook for 10 minutes, stirring constantly until the caramel has thickened and turned golden brown.
Add the peanut butter and stir until melted through, then fold in the peanuts. Pour over the shortbread base in an even layer then leave to set.
Break the chocolate into small pieces and place in a heatproof bowl set over a pan of barely simmering water, taking care that the bowl doesn't touch the hot water. Stir until the chocolate is melted then pour over the cooled caramel and spread evenly.
Place in the fridge to cool completely, then remove from the tin and cut into 16 squares.