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Salty peanut millionaire’s shortbread recipe

18 ratings

Whipping up a showstopping bake couldn't be easier with these shortcut ingredients. Simply, layer readymade shortbread with smooth caramel and melted chocolate, then scatter with flaky sea salt and chopped peanuts - these won't hang around for long! See method

Serves 16-20 squares
Takes 40 mins, plus chilling
301 calories / serving
Vegetarian

Ingredients

250g shortbread biscuits
60g unsalted butter, melted
400g tub Tesco Finest caramel for baking
50g jumbo peanuts, toasted and roughly chopped, plus a few to decorate
¼ tsp flaky sea salt
100g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
½ tsp sunflower oil

Each serving contains

Energy
1255kj
301kcal 15%
Fat
17g 25%
Saturates
10g 48%
Sugars
19g 21%
Salt
0.3g 5%

of the reference intake
Carbohydrate 31.6g Protein 3.9g Fibre 1.4g

Method

To make the base, break the shortbread up into a food processor or plastic bag, and either whiz or bash with a rolling pin until you have fine crumbs. Whiz the butter into the crumbs or transfer them to a bowl and stir to combine, then tip into a 20cm square brownie tin lined with baking paper and press down firmly to form a flat base. Chill in the fridge for 30 mins.
Once the base has chilled, mix the caramel with the peanuts and the salt, then spread over the shortbread base, flattening it down as much as possible. Chill in the fridge while you melt the chocolate.
Put the dark and milk chocolate chunks, plus the oil, into a heatproof bowl and set on top of a pan of steaming (not simmering) water over a low heat. Allow the chocolate to melt, then stir it briefly to combine the two colours together; remove from the heat. Leave to cool for 10 mins, then pour it over the caramel layer.
Return to the fridge for 1 hr to set, then slice into 16-20 squares and scatter with peanuts to serve. Keep somewhere cool and dry or in the fridge for up to 3 days.

See more Easy bakes