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Chocolate and peanut caramel shortbread
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Impress loved ones with a stunning layered shortbread gift.
Ingredients:
  • 240g unsalted butter, softened
  • 55g (1/4 cup) caster sugar
  • 250g (1 2/3 cups) plain flour
  • 1 1/2 x 380g cans Nestle Top 'n' Fill Caramel (see note)
  • 100g roasted salted peanuts, chopped
  • 175g (1 cup) chopped bitter dark chocolate
Instructions:
  • Preheat your oven to 180°C and elegantly line a 20cm x 30cm slice tin with baking paper to ensure easy removal of your creation later.
  • With an electric mixer, whip together 175g butter, sugar, and 1/4 teaspoon sea salt until fluffy. Incorporate flour and mix until just combined. Press the mixture into the prepared tin and bake until golden, around 25 minutes. Allow to cool before serving.
  • Combine the caramel and 40g of butter in a small saucepan, whisk over low heat until smooth and boiling. Sprinkle peanuts over the shortbread layer, then evenly spread the caramel mixture on top. Chill in the refrigerator for 20 minutes or until firm.
  • Melt chocolate and remaining butter in a heatproof bowl over simmering water. Allow it to cool slightly, then spread over the caramel layer and refrigerate until firm. Cut into squares with a sharp knife before serving.

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