With layers of peanut butter shortbread, caramel and a chocolate topping, you can’t beat this homemade chocolate bar. Perfect for an Easter treat or an indulgent afternoon tea, this chewy, crunchy and peanut-y bar will become a family favourite. You will need a kitchen thermometer for this recipe.
- To make the shortbread layer line a 20cm (8in) square cake tin with nonstick baking paper and preheat the oven to gas 4, 180°C, fan 160°C.
- Put the butter, peanut butter, sugar and salt into a mixing bowl and beat together until smooth and creamy. Add the flour and mix well until dough-like and combined completely. Tip the dough into the prepared tin and use your hands to press into an even layer. Put the cake tin into the fridge for about 30 minutes or until the dough is firm.
- Prick the surface of the shortbread with a fork, then bake in the oven for 30-35 minutes, until golden brown. Remove from the oven and leave to cool in the tin.
- To make the caramel layer put the sugar into a large saucepan set over medium heat and cook until melted and caramelised to a deep golden brown. Meanwhile, put the butter, cream and honey into a small saucepan and bring to a boil. When the sugar has caramelised, pour in the hot cream mixture in two batches, stirring vigorously until combined, then continue to cook for three minutes or until the caramel reaches 125°C (257°F) on a kitchen thermometer. Remove the pan from the heat and add the peanuts, mixing briefly. Immediately pour the caramel onto the shortbread layer and use a spatula to level out. Leave to cool for at least 4 hours.
- Once cooled, melt the chocolate and peanut butter in a heatproof bowl set over a pan of just simmering water until melted and smooth, add the oil and mix together. Pour the chocolate mixture over the caramel layer, smooth the top and sprinkle over a few chopped peanuts. Chill in the fridge until set, before cutting into 14 bars.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.