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Wednesday, 22 May 2013


Peanut butter and salted caramel- probably two of the most 'trendy' flavours going around at the moment. Combine this with buttery shortbread and a chocolate-toffee topping and you've got my GoodFood adapted recipe for millionaires/billionaires/trillionaires shortbread. This recipe is slightly more complicated than just a 4 step layering of ingredients and also involves a lot of waiting and cooling time. However, I see this as perfect for anyone currently stuck in a revision period as the 2 hour chilling times gives you an opportunity to revise in between stages. In addition to this, it gives you something absolutely heavenly to look forward to as a post-revision treat!

(Adapted from Goodfood magazine)
Ingredients needed:
225g flour
225g unsalted butter chopped into little pieced/softened
50g cornflour
85g golden caster sugar

1. Blitz these ingredients together in a food processor until combined  then roll out into dough and press into a greased and lined 20x30 baking tray. Bake in a pre-heated 160 fan oven for 25min and then leave to cool at room temperature for at least 20min.

140g unsalted butter
225 peanut butter
140g best quality icing sugar

2. Melt the peanut butter and butter over a gentle heat in a pan. Sieve the icing sugar into a bowl and then pour the smooth melted butter mixture into the sugar. Combine until smooth then pour onto the cooled shortbread. Leave to chill in fridge for 2 hours.

2 cans of Carnation Caramel
half teaspoon of salt/sea salt flakes (a little more if necessary)

3. Bring the caramel and salt combination to a boil and then simmer for 2-3 min whilst whisking to ensure a smooth caramel finish. Let caramel cool for 20-25 mins before pouring onto peanut butter layer, as to not melt the butter. Repeat 2 hour cooling process.

3 x 100g bars of dark chocolate
140g of dairy toffees
3 tbsp of milk

4. Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Meanwhile melt the toffees and the milk over low heat to form a toffee sauce. Pour melted chocolate onto caramel layer smoothing it evenly with a spatula. Then take a spoon and decorate chocolate layer with toffee sauce topping! I drizzled my toffee sauce into a swirly pattern but you can be as creative as you like with this. Chill again for another 2 hours.

Before slicing and eating the shortbread, bring out the fridge for 15min or so to make sure the chocolate doesn't crack when cutting into the topping. Enjoy with a cuppa or a glass of milk.

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