If you LOVE Chocolate Caramel Shortbread, you HAVE to try this new version with peanut butter swirled caramel – sooo good! Crumbly, soft shortbread biscuit, gooey peanut butter salted caramel, and it’s all topped with plenty of chocolate.
A few months ago, I was passing through a local farmers market when I spied some amazingly delicious looking treats. Since my husband is a fan of Chocolate Caramel Shortbread (also known as Millionaire’s shortbread, the delicious combination of shortbread, caramel, and chocolate), I picked up a white chocolate caramel shortbread for him, then strolled away.
Five minutes later, I went back to buy myself a peanut butter millionaire’s shortbread! I shared a picture on my Instagram and Facebook, and my friends reactions were more than enough to convince me to give Peanut Butter Millionaire’s Shortbread a go myself at home.
Making these gorgeous peanut buttery squares involves a few steps – none of them are difficult at all. and most are really quick. The shortbread layer – just butter, sugar, flour and vanilla – is mixed up in a moment, then pressed into the bottom of a 9 x 9 inch pan and baked. Bake the shortbread until it’s just starting to become very slightly browned – it is cooked, and it will set as it cools, but taking it out of the oven at this stage will ensure it keeps the lovely crumbly texture.
The salted caramel layer is the most time-intensive part of making these squares. We need it to be really thick so that is slices up tidily and doesn’t ooze out everywhere. DO NOT be afraid to keep on cooking the caramel until its the consistency that you want it. The caramel is made from melted butter, sugar and condensed milk (plus salt) which we’ll cook for 30-45 minutes until it gets really thick – see this video for how thick mine was (this is when it was still warm – it thickens up more more as it cools).
You need to keep cooking it on a low heat (though it will be bubbling away), stirring constantly until it is the consistency of thick gravy. Then, pour immediately into a heatproof bowl – as it cools it will become even thicker. It will take around an hour in the fridge to cool completely – or pop into the freezer if you’re on a deadline.
I made my caramel salted with the addition of about a tablespoon of sea salt – it goes really well with the caramel, peanut butter and chocolate flavours, but you can leave this out if you prefer.
- 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter, softened
- 50g / 1.7 ounces / 1/4 cup golden caster sugar
- 160g / 5.6 ounces / 1 1/3 cups plain flour
- For the caramel peanut butter layer
- 1 397g can condensed milk (normal sized can)
- 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter
- 150g / 5.3 ounces / 3/4 cup golden caster sugar
- 1 tbsp sea salt
- 4 tbsp peanut butter
- 100g / 3.5 ounces / 1/2 cup milk chocolate
- 200g / 7 ounces / 1 cup plain chocolate
- Preheat your oven to 180C/gas mark 4/350F and prepare a square or rectangular tin that's roughly 9 inch square (if you use a smaller tin, your Shortbread will just be thicker).
- To make your shortbread base, combine the very soft butter with the sugar, and then mix in the flour until you have a delicious mess. Pop into your tin, and work into the corners with the back of a wet spoon (it's sticky!). Prick with a fork all over, and bake for 25-30 minutes (depending on oven shelf - mine was on the middle shelf) or until very lightly golden brown (see photo in post).
- Remove and leave to cool COMPLETELY before you add the caramel layer.
- To make your caramel, first melt the butter in the microwave, then combine the condensed milk, butter and sugar together in a saucepan over a very low heat. Stir constantly and increase the heat to medium-low - small bubbles will appear. Continue to stir constantly, reducing heat if bubbles become any more vigorous. Continue to stir and cook for 35-45 minutes, until it's turned from a light yellow to a deep tan gold colour. Remove from heat and transfer to a heat proof bowl, then let cool in the fridge or freezer. While it's still warm, add four tbsp of peanut butter and stir through. Once cool, pour it onto your shortbread layer.
- Simply break your two bars of chocolate into chunks and pop into a microwave proof bowl. Heat on 30 second intervals until soft, not forgetting to remove and stir after every 30 seconds. Be careful - the bowl may get very hot! When it's almost melted, remove from the microwave as the residual heat will continue to melt the chocolate.
- Pour over the caramel layer, using a knife or the back of a spoon to smooth it into the corners. Put the tray into the fridge and let set overnight.
I hope you love these!