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Homemade peanut butter millionaire's shortbread

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Servings: 30 squares
Author: Becca @ Amuse Your Bouche


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.