Millionaire’s shortbread

With a shortbread base, sticky caramel, crunchy peanuts and a chocolate topping, this decadent treat really hits the spot.

16

20m

Note: + Cooling & setting time

35m

Ingredients

  • 125g butter, softened
  • 1/4 cup (55g) caster sugar
  • 1 cup (150g) plain flour
  • 1/4 cup (45g) rice flour
  • 395g can sweetened condensed milk
  • 2 tbs golden syrup
  • 20g butter, extra
  • 1/2 cup (70g) salted roasted peanuts, coarsely chopped
  • 200g dark chocolate, chopped
  • 20g copha or butter
  • 1/2 tsp sea salt flakes

Method

STEP 1

Use an electric mixer to beat the butter and caster sugar in a bowl until pale and creamy. Stir in plain flour and rice flour until dough comes together. Shape into a disc.

STEP 2

Preheat oven to 180°C. Line a 19cm x 29cm slice pan with baking paper, allowing the 2 long sides to overhang.

STEP 3

Press the dough over the base of the prepared pan. Bake for 25-30 mins or until light golden. Set aside to cool.

STEP 4

Meanwhile, place the condensed milk, golden syrup and extra butter in a medium saucepan over medium heat. Cook, stirring constantly, for 8-10 mins or until the caramel is golden brown and mixture comes away from the side of the pan. Add the peanut and stir to combine.

STEP 5

Pour the peanut mixture over the shortbread base in the pan and smooth the surface. Set aside to cool.

STEP 6

Place chocolate and copha or butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon for 3 mins or until the chocolate melts and mixture is smooth. Pour over the slice and smooth the surface. Sprinkle with salt. Set aside for 1 hour or until set. Cut into pieces to serve.

Dietary information

Vegetarian
Egg-free
Sesame-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.