Since this is a family friendly blog, I probably shouldn’t tell you the first words I uttered when I bit into this homemade peanut butter millionaire’s shortbread. They were along the lines of ‘holy moly’, but a little less polite. Well, a lot less polite if I’m honest, but once you taste this stuff, you’ll understand.
Crumbly, buttery shortbread. Gooooooey peanut butter caramel. And chocolate (which needs no additional qualifiers).
I’m so flippin’ impressed with myself.
Of course, the recipe wasn’t my own – I usually follow existing recipes when I bake, just to be on the safe side. I used this one from BBC Good Food. The peanut butter was my own addition (because obviously what the recipe needed was more calories – totally worth it), and I doubled the amount of shortbread because the ratios seemed completely off. All in all, an enormous success.
I never usually watch the Great British Bake Off, but for some reason I decided to watch it this year (which seems to have been a good decision, as it may well be last series worth watching), so that’s what inspired me to get baking. I don’t bake very often, since it’s pretty dangerous for there to be lots of sweet treats just laying around in my house (I’m not really one for moderation…), but I do enjoy it when I give it a go. I’m not that great at cake, but shortbread I can manage.
This homemade peanut butter millionaire’s shortbread may look tricky, with the three different layers, but actually it was really straightforward. Making shortbread is about as easy as it gets, the caramel just involves melting a few ingredients in a saucepan (no thermometer needed), and the chocolate is just chocolate. Simple, and utterly irresistible.
Anyone got any other suggestions for seriously easy bakes?
Homemade peanut butter millionaire's shortbread
For the shortbread:
- 500 g plain flour (~ 3 1/3 cups)
- 150 g caster sugar (~ 1/2 cup)
- 350 g unsalted butter, at room temperature (~ 3 sticks)
For the peanut butter caramel:
- 100 g unsalted butter (~ 1 stick)
- 100 g light brown sugar (~ 1/2 cup)
- 2 x 397g tins sweetened condensed milk (~ 2 cups total)
- 4 tbsp peanut butter (I used crunchy)
For the chocolate topping:
- 300 g milk chocolate (~ 10 1/2 oz)
- Preheat the oven to 180°C (Gas Mark 4 / 350°F).
- Combine the flour and caster sugar in a large mixing bowl, and add the butter. Use your fingertips to rub in the butter, until the mixture resembles breadcrumbs. Then bring it together to form a dough.
- Lightly grease a baking tray measuring approximately 9 x 13 inches, and press the shortbread mixture into the tray. Bake for around 25 - 30 minutes, or until the shortbread is firm and lightly golden. Remove from the oven, and leave to cool in the tray.
- To prepare the peanut butter caramel, add all of the caramel ingredients to a saucepan. Bring to a boil, stirring constantly, then turn the heat down, and continue to cook for another 5 - 10 minutes, until the mixture has thickened slightly. Continue to stir constantly to prevent burning.
- Spoon the peanut butter caramel over the cooled shortbread, and spread it out to the edges. Leave to cool completely.
- Break the chocolate into squares, and melt in the microwave. Stir it thoroughly every 15 seconds or so - don't overcook it. Mine took just 45 seconds, plus a good stir. Spread the melted chocolate over the cooled caramel, and leave to cool again. Cut into squares to serve.
I haven’t included the nutritional information for this recipe, because I didn’t really want to know. Sorry!