About the bake
You don't have to be a billionaire to enjoy this indulgent treat. This Billionaire's Shortbread is filled with salted caramel - simply divine! We have added some salted peanuts and Proper Nutty peanut butter to make it even more delicious. It does take a bit of time but it’s worth it!
Method
Step 1:
Preheat the oven to 180°C/gas 4. Grease & line a rectangular tin (20x30cm) with baking parchment making sure some overlaps the edge of the tin. This will make it easier to lift out of the tin at the end.
Step 2:
Place the butter, peanuts, flour, corn flour & sugar into a food processor and blitz until it starts to clump together. Tip onto the work surface and knead until a dough forms then press this, evenly, into the prepared tin. Bake in the oven for 25 minutes until golden brown. Remove from the oven and set aside to cool.
Step 3:
Next place the butter and peanut butter in a saucepan and melt together over a low heat stirring until smooth. Sieve the icing sugar into a bowl then pour on the melted butter mixture and mix together. Then pour over the cooled base and spread out until even. Place in the fridge to chill for about 2 hours to set.
Step 4:
For the caramel layer pour the tinned dulche de leche or caramel into a saucepan with the salt and bring to the boil, then simmer vigorously for 2-3 minutes whisking all the time until it thickens slightly and the colour goes a bit darker. To test the caramel is ready put a teaspoonful onto a cold plate & put it in the fridge for 5 minutes, when chilled the caramel should be softly set, not runny. If it’s runny boil for a little longer. Leave to cool for 20-25 minutes then pour onto the peanut butter layer and put back in the fridge for another 2 hours.
Step 5:
Next melt the chocolate in a heatproof bowl over simmering water. Meanwhile melt the toffees and milk together in a saucepan over a low heat, they will eventually melt together into a runny toffee sauce.
Step 6:
Remove the tin from the fridge and pour the melted chocolate evenly over the top, then using a spoon drizzle the toffee sauce over the top of the chocolate in a loopy pattern or stripes if you prefer. Work quickly so the caramel doesn't set. Sprinkle over the flaked sea salt then place back in the fridge for a further 2 hours to set before slicing and serving.
Ingredients
For the Shortbread
- 220g Unsalted butter (cubed)
- 135g Salted peanuts (toasted)
- 220g Allinson's Plain White Flour
- 50g Cornflour
- 85g Billington's Unrefined Golden Caster Sugar
For the Peanut Butter Layer
- 130g Unsalted butter (softened)
- 220g Proper Nutty peanut butter
- 140g Silver Spoon Icing Sugar
For the Salted Caramel
- 794g Dulce de leche
- 1.5 tsp Sea salt
For the Topping
- 300g Dark chocolate
- 140g Toffee pieces
- 3 tbsp Whole milk
- 0.5 tsp Sea salt
Utensils
- 20 x 30cm tin
- Baking parchment
- Food processor
- Saucepan
- Sieve
- Bowl
Recipe Reviews
takes a while to make but 100% worth it😁
This came out delicious with the milk chocolate topping. I used CK edible glitter and pieces from Amazon. It came out rich and beautiful!
Ingredients
For the Shortbread
- 220g Unsalted butter (cubed)
- 135g Salted peanuts (toasted)
- 220g Allinson's Plain White Flour
- 50g Cornflour
- 85g Billington's Unrefined Golden Caster Sugar
For the Peanut Butter Layer
- 130g Unsalted butter (softened)
- 220g Proper Nutty peanut butter
- 140g Silver Spoon Icing Sugar
For the Salted Caramel
- 794g Dulce de leche
- 1.5 tsp Sea salt
For the Topping
- 300g Dark chocolate
- 140g Toffee pieces
- 3 tbsp Whole milk
- 0.5 tsp Sea salt
Utensils
- 20 x 30cm tin
- Baking parchment
- Food processor
- Saucepan
- Sieve
- Bowl