A classic millionaire's shortbread recipe with a little twist. Peanuts give this sweet treat an extra little something. It’s sweet, buttery and delicious!
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Serves
8
For The Shortbread:
Caster Sugar
Unsalted Butter
Peanut Butter
Plain Flour
For The Caramel Layer:
Butter
Caster Sugar
Double Cream
Golden Syrup
Salted Roasted Peanuts
For The Chocolate Topping
Dark Chocolate
Unsalted Butter
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Serves
8
For The Shortbread:
Caster Sugar
Unsalted Butter
Peanut Butter
Plain Flour
For The Caramel Layer:
Butter
Caster Sugar
Double Cream
Golden Syrup
Salted Roasted Peanuts
For The Chocolate Topping
Dark Chocolate
Unsalted Butter
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
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Step 1.
Heat the oven to 160°C fan. Grease and line a 20cm x 20cm brownie tin with parchment paper.
Step 2.
Start by using a wooden spoon to beat the sugar and unsalted softened butter until light and fluffy. Mix in the peanut butter. Use a sieve to sift the flour in along with a pinch of salt and mix well, the mixture will be crumbly at this point. Press into the base of the tin, prick with a fork and bake in the oven for 20 mins.
Step 3.
Make the caramel layer: Cut the butter into 2cm cubes and place in the fridge to keep cold. Tip the sugar into a non-stick frying pan and place over a medium heat. Leave it undisturbed until the sugar starts to melt into a dark caramel colour and gently swirl it around to make sure all the sugar is melted, for 4-6 mins. Turn the heat down to low and whisk in the butter, add the cream and whisk well, then add the golden syrup and a pinch of salt.
Step 4.
Scatter the peanuts over the shortbread base, then pour the caramel evenly over the top. Place in the fridge to set - it should take around 2 hours.
Step 5.
Melt the dark chocolate in a bowl, it’s easiest to do this in blasts in the microwave, or by tipping the chocolate into a glass bowl and placing it over a pan of simmering water until melted. Stir the butter into the dark chocolate until combined.
Step 6.
Tip the melted dark chocolate all over the caramel in one even layer. Place in the fridge to set completely, 45 mins minimum.
Step 7.
Cut the millionaire into squares or rectangles before serving.
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