Anyone else completely obsessed with The Great British Bake Off and it’s spinoffs? I recently saw the kids make this recipe on Junior Bake Off and immediately wanted to make it because we love shortbread and chocolate and peanut butter is a no brainer.
These are easy to make, other than hitting the right temp for the peanut butter caramel to set correctly. The original recipe had peanuts in the caramel layer, but I liked the idea of the pure peanut butter caramel, so I upped the peanut butter a little and left out the nuts.
While I was making these my son was making brownies and I was also making bread, and starter for baguettes, so needless to say I screwed up about 5 things and these still came out super delicious! The recipe only makes an 8×8 pan (or 9 bars if you make in a rectangle mold), and I will be making more this week because they were so good and none of us felt we got enough of them. 🙂
Peanut Butter Millionaire’s Shortbread
- 1 8×8 cake pan
- parchment paper
- sugar or instant read thermometer
For the shortbread:
- 60 g butter cold and diced
- 60 g sugar
- 120 g AP flour
- 60 g cornstarch
- 1 tsp salt
- 2 tsp vanilla bean paste or vanilla extract
For the peanut butter caramel:
- 60 ml cream
- 2 tsp vanilla
- 120 g sugar
- 2 tbsp smooth peanut butter (not natural kind)
- 100 g salted butter
- 40 g dry roasted peanuts optional (I left out)
For the chocolate topping:
- 200 g milk chocolate
For the shortbread:
- Preheat oven to 400. Line 8×8 cake pan with parchment paper. In a large bowl, whisk together the flour, cornstarch, sugar and salt. Add the cubed butter and work in with your hands until you have a coarse sand texture. Add the vanilla and combine until it is just beginning to bind together. If it is still super dry, you can add a little extra vanilla. Knead lightly and pressing into the bottom of the pan. The dough will still be crumbly.
- Bake for 10-13 minutes until just starting to turn golden. Set aside to cool while you make the caramel.
For the caramel:
- Heat the cream just to the boil in a small pot and remove from the heat and add the vanilla. In another small pot, add the sugar and heat over medium until the sugar starts to liquify around the edges of the pan. Slowly begin to pull the melted sugar towards the center and mix until all the sugar is liquified.
- Continue heating over medium high until the sugar is browned and caramelized but not burnt. Add the cream (careful, it will spit) and stir well. Gradually add in the butter and mix. Then add the peanut butter.
- Return the pan to heat and cook, stirring, until it reaches 248 degrees. This is important for the texture of the caramel. If you are adding the nuts, stir into the caramel. Spread the caramel over the shortbread base and allow to cool down a bit.
- Place in the fridge to cool and set up. Meanwhile melt the chocolate in your microwave in 20 second intervals, stirring well in between until just melted.
- Spread over the caramel layer and place in the fridge to set, then remove whole block from the pan and use a sharp knife to cut into squares.