Why have ordinary Millionaire’s Shortbread when you can add peanut butter? If you haven’t already guessed, I love the nutty, salty, crunchy spread, great on toast but it also makes a fabulous baking ingredient. I often find that traditional Millionaire’s Shortbread is too sweet and sickly for me, so I decided to make it more to my tastes by adding peanut butter. Of course, I then forget to sort out the caramel part, and this recipe was born. In fact I now prefer this one – not to mention it’s easier to make, less messy to eat andddd I can eat multiple pieces without feeling too sick. The perfect bake in my eyes…
I planned for this recipe to be mini – only making a few servings, so halved my existing shortbread recipe (it’s one I got in Food Tech when I was about 12) and used my smallest baking dish. Turns out I still got eight decent sized squared out of it so I’m going to give it to you in those quantities…
- 90g butter
- 120g plain flour
- 40g sugar
- 2-3 tablespoons of peanut butter
- 120g chocolate
Start by rubbing the flour and butter together, until it looks a bit breadcrumb-y like. It won’t be as breadcrumb-y as pastry as there’s a little more butter, but it should look something like my photos.
Tip into a tin (lined with tin foil if you are lazy about greasing) and use a spoon to press down and into the corners – you want it nice and compacted. Prick lightly with a fork. Bake at 160C for about 25 minutes, until crisp and lightly golden. Let cool.
Melt the peanut butter slightly and spread over the shortbread. This is where using crunchy peanut butter made things slightly tricky, so I’d suggest going with smooth. Then melt the chocolate, drizzle over and smooth out. Sprinkle over some peanuts – make some caramelised ones if you’re feeling fancy!
Do you like peanut butter?