About this recipe:Mairi adores peanut butter, eats it every day on bagels for breakfast. So this was a good excuse to treat her. Since peanut butter and chocolate is already established as a good flavour combination, it seemed like a good idea to try peanut butter caramel shortbread.
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Method Prep:1hr › Cook:10min › Extra time:3hr › Ready in:4hr10min
Preheat the oven to 160 C / Gas 2 1/2.
Now make the shortbread: in a large mixing bowl, place the flour, caster sugar, salt and 180g chilled and finely diced butter. Lightly rub the mixture together with your hands until it resembles fine breadcrumbs. Line a 20cm x 30cm baking tray with greaseproof paper and press the shortbread mixture into it. Place in the fridge for about an hour.
Bake in the oven for 40 minutes or until light golden in colour. Remove from the oven, prick all over with a fork and leave on a rack to cool.
When the shortbread is completely cool, make the peanut butter caramel: place the condensed milk, 40g butter, golden syrup and smooth peanut butter in a saucepan over a low heat and stir until melted and thoroughly incorporated. Simmer for 5 minutes whilst stirring constantly with a spatula; this thickens the caramel, making it set firm when cooled. Pour onto the shortbread and spread evenly. Put in a cool place to set.
To finish, melt the chocolate and pour over the caramel shortbread once it has cooled. Leave again to cool, then cut into squares.