Peanut butter millionaire’s shortbread 

Ingredients:

Base: 

• 2 cups (560g) peanut butter 
• 2 cups (200g) brown sugar 
• 2 eggs 

Caramel: 

• 1 cup + 2 Tbsp (240g) condensed milk 
• ¾ cup (210g) smooth peanut butter 
• ½ cup (125ml) cream 
• 1 Tbsp (15ml) brown sugar 
• ½ tsp (3ml) salt flakes 

Topping: 

• ⅓ cup (80ml) cream 
• 150g dark chocolate, chopped 

Method:

1. Preheat oven to 170°C. 
2. Line a 23cm loose-bottomed cake tin (or 20cm square tray) with baking paper. 
3. Mix base ingredients together and press into cake tin. 
4. Bake for 15-18 minutes until golden. 
5. Combine caramel ingredients in a pot on medium heat, stirring until smooth. 
6. Simmer for 8-10 minutes until darkened. 
7. Pour over baked base and set aside to firm up. 
8. Heat cream to steaming-hot but not boiling. 
9. Pour over chocolate in a bowl, stirring to melt and create a smooth mixture. 
10. Pour chocolate over top of caramel shortbread layer and chill in fridge for at least 20-30 minutes until set. 
11. Slice and serve. 

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