Millionaire's Shortbread with Salty Peanuts
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
Melt in the mouth shortbread, oozing dulce de leche, chocolate and salty roasted peanuts combined in one millionaire's mouthful.
For the shortbread
  • 250g unsalted butter, plus extra for greasing
  • 300g plain white flour, sifted
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract
For the caramel
  • 140g light brown muscovado sugar
  • 400g condensed milk
  • 140g unsalted butter
  • 80g salted roast peanuts, roughly chopped
For the topping
  • 200g dark chocolate
  • 250ml double cream
  1. Grease a 23cm square tin with butter and line the base with parchment paper. Blitz the butter, flour, sugar and vanilla extract in a food processor until just combined, then press the dough into the base of your prepared tin. Chill for one hour.
  2. Preheat the oven to 180 C/160 C fan and bake the chilled shortbread for 35 - 40 minutes, or until lightly golden. Remove from the oven and allow to cool while you make the caramel.
  3. In a medium saucepan, combine the sugar, condensed milk and butter over a medium heat. Bring to a simmer and cook, stirring continuously, until it thickens, about 5 minutes. Stir in the peanuts then pour over the shortbread base.
  4. To make the chocolate layer, melt the chocolate and cream in a heatproof bowl suspended over a pan of barely simmering water, stirring gently until smooth. Pour evenly over the caramel layer. Refrigerate for two hours, until set firm, then cut into squares.
  5. Will keep in an airtight container for 3 - 4 days.
Recipe by thelittleloaf at