Peanut Butter Millionaire’s Shortbread

Peanut Butter Millionaire’s Shortbread

Nothing much beats Millionaire’s Shortbread, but with the addition of peanut butter? Well, that makes everything better! 

The ‘buttery’ shortbread base, peanut butter ‘caramel’ and chocolate top is a heavenly combination! It’s nearly impossible to have just one square…though who says we shouldn’t have two?

I used crunchy peanut butter for the extra crunch, although smooth peanut butter would also be perfect. As these are relatively sweet, you may want to use a stronger and more bitter chocolate, if you’re not a fan of a sweetness overload! 

Baking Time : 25 – 28 minutes

Setting Time : 3 hours (total)

Makes : 16 pieces

Ingredients

– For the Shortbread –

• 220g Dairy-Free Butter

• 90g Caster Sugar

• 20g Icing Sugar

• 3350g Plain Flour

• 1  1/2 tsp Vanilla Extract

– For the ‘Caramel’ Layer –

• 110g Dairy-Free Butter

• 70g Coconut Sugar

• 45g Maple Syrup

• 75g Peanut Butter

• 75g Tahini

– For the Chocolate Layer –

• 200g Chocolate

• 20g Coconut Oil

Method

– For the Shortbread –

1. Preheat the oven to 160C fan and line a 24 x 24 cm tin with baking parchment.

2. Cream the butter and caster sugar (I use a standing mixer on a high speed with a whisk attachment).

3. Then add the flour, icing sugar and vanilla extract, mixing until it forms a dough (you may want to use the heat of your hands to help the butter soften some more).  

4. When the mixture has formed a dough, press it into the tin and smooth its surface, making it as level as possible, then use a fork to create some air holes.

5. Bake the shortbread for 25 – 30 minutes, then leave to cool. 

– For the ‘Caramel’ Layer –

1. In a pan, melt the butter, coconut sugar, maple syrup and mix together. 

2. Stir in the peanut butter and tahini, mixing until combined.

3. Pour the mixture over the shortbread and spread it evenly across the biscuit base. 

4. Once cooled to room temperature, place the tin the fridge to allow the ‘caramel’ layer to set, for 2 hours.

– For the Chocolate Layer –

1. Once the ‘caramel’ layer has set, melt the chocolate and coconut oil in a bowl over hot water. 

2. Pour the melted chocolate mixture over the ‘caramel’ layer and spread it evenly.

3. Once evenly spread, place the tin back in the fridge for 1 hour minimum (or overnight), to allow the chocolate to harden.

4. Once set, take the Millionaire’s Shortbread out of the tin, cut and enjoy! 

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