Millionaire’s shortbread is something of staple in my baking repertoire, second only to brownies, perhaps cookies, in the list of simple treats I’ll bake when called on to bring something sweet to a special occasion. Like brownies, I’ve got a favourite recipe (ok three, on rotation) but I’m not averse to a little tinkering here and there. These lovely little morsels were my contribution to a baby shower this weekend just gone, and although it’s hard to beat the classic, I may have to throw a handful of salty peanuts into every batch of millionaire’s shortbread I make from now on, they’re so damn delicious.
Millionaire's Shortbread with Salty Peanuts
Prep time
Cook time
Total time
Melt in the mouth shortbread, oozing dulce de leche, chocolate and salty roasted peanuts combined in one millionaire's mouthful.
Author: Kate Doran
Recipe type: Baking
Serves: 16
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Will keep in an airtight container for 3 - 4 days.
Oh my! These look amazing!!! I will definitely have to try these! Thanks for sharing!
-Maddy
cheers-maddy.com
Hi, I have a question from one of your previous posts. It’s the alternative mince pie . I was wondering if there was anything I could replace the egg with in the pastry? Or could I just use a basic mincepie crust and add cinnamon to it .
Thank you
Snickers is my favourite candy bar so this is right up my alley – anything salted peanut really is. What a clever idea to add them to Millionaire’s Shortbread, I am sure that additional textural contrast is amazing too!
Salted caramel is one of my favourite things! Ive had a huge craving for milliknaires shortbread for the past few days so going to give in to temptation and make these today! x