- Dish type
- Biscuits and cookies
- Chocolate shortbread
Mairi adores peanut butter, eats it every day on bagels for breakfast. Since peanut butter and chocolate is already established as a good flavour combination, it seemed like a good idea to try peanut butter caramel shortbread.
East Lothian, Scotland, UK
45 people made this
- 270g plain flour
- 80g caster sugar
- pinch salt
- 180g + 40g unsalted butter
- 150g condensed milk
- 50g golden syrup
- 150g smooth peanut butter
- 200g chocolate
MethodPrep:1hr ›Cook:10min ›Extra time:3hr › Ready in:4hr10min
- Preheat the oven to 160 C / Gas 2 1/2.
- Now make the shortbread: in a large mixing bowl, place the flour, caster sugar, salt and 180g chilled and finely diced butter. Lightly rub the mixture together with your hands until it resembles fine breadcrumbs. Line a 20cm x 30cm baking tray with greaseproof paper and press the shortbread mixture into it. Place in the fridge for about an hour.
- Bake in the oven for 40 minutes or until light golden in colour. Remove from the oven, prick all over with a fork and leave on a rack to cool.
- When the shortbread is completely cool, make the peanut butter caramel: place the condensed milk, 40g butter, golden syrup and smooth peanut butter in a saucepan over a low heat and stir until melted and thoroughly incorporated. Simmer for 5 minutes whilst stirring constantly with a spatula; this thickens the caramel, making it set firm when cooled. Pour onto the shortbread and spread evenly. Put in a cool place to set.
- To finish, melt the chocolate and pour over the caramel shortbread once it has cooled. Leave again to cool, then cut into squares.
See it on my blog
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
Ok so I've made the shortbread, all good so far but.... Can I use almond butter rather than peanut butter?-20 Nov 2014
caramel was yummy, very good recipe for a change from the standard caramel shortbread.-04 Feb 2012
amazing!! Hubby say it's the best thing I've ever made (and I've made some pretty amazing things if I do say so myself!)-17 May 2015
Peanut Butter Millionaire’s Shortbread
Guess who’s back… back again… shortbread’s back, tell a friend. Yes we’re at it again with the millionaire’s shortbread and this time we added peanut butter (aka food of the gods).
Yes we’re obsessed with millionaire’s shortbread, this is a well established fact by now. But where can you go wrong with shortbread, caramel and chocolate?! and when we decided to add peanut butter into the mix, we couldn’t not share the recipe with you!!
So this is fairly close to the traditional variation of the tray bake, we made a classic shortbread base, topped that with a peanut butter filling, then some salted caramel and a thick layer of milk chocolate! The peanut butter filling for this is super easy, it’s just peanut butter mixed with some icing sugar to stiffen it up so that it holds it shape when the millionaire’s is sliced up into squares!
We’ve stumbled upon a new trick for making the chocolate on top easier to cut and to stop it cracking when cutting it, we add some cream! So it’s like a reeeeally thick ganache, we’re only adding about 50ml of cream for 300g of chocolate. This isn’t essential, but it definitely makes life a little easier! You can also dip your knife into hot water when cutting to get through the chocolate layer easier! We always use 300g chocolate to top our millionaires with, which creates a thicker layer than many normal recipes call for, but we just want to make sure that all of the flavour from each layer comes through well!
Salted Caramel Peanut Butter Bars
Chocolate, salted caramel, whipped peanut butter, shortbread. Yup.
These salted caramel peanut butter bars – in miniature bite-size form – are about the best way to win over someone’s heart. They may also offer you their kidneys, liver and spleen. They’re that good.
We’re taking a week off to transition the house from post-Thanksgiving chaos to pre-Christmas jollity (move all the furniture back where it came from, vacuum the last bits of piecrust off the dog, etc, etc) so this is a repost of a favorite recipe from a couple of years ago.
This, my friends, is one of those recipes that goes there. And by “there” I mean to that place of ultimate deliciousness that defies logic and reason. It takes all the elements that make treats actually a treat and truly (madly, deeply) delivers what it promises. Sweet, salty, peanut buttery, caramel-y, chocolatey, cookie-ey. All in one teeny little salted caramel peanut butter bar bite.
I say “teeny little bite” because these are so decadent that I think they’re best as little bite-sized squares but honestly how big you cut them is up to you. I mean, if you want to serve them as two 4″x 8″ planks, that is entirely your business. Nerds do not judge. Well, unless you get your Game of Thrones noble houses mixed up. Then we are merciless and will never let you live it down no matter how many times you explain that the banners of house Tyrell and house Martell look kind of similar especially from a distance oh my god just drop it already.)
I like to cut them into tiny, bite-sized squares.
The one thing these beauties are not, is neat. The caramel is a little drippy. The chocolate top might crack a bit (especially if you try to cut them in the tiniest squares possible). Believe me when I tell you none of this matters. Not one tiny, messy, delicious bit.
A little sprinkle of Maldon salt gives them a nice, crunchy texture.
Homemade peanut butter millionaire’s shortbread
Since this is a family friendly blog, I probably shouldn&rsquot tell you the first words I uttered when I bit into this homemade peanut butter millionaire&rsquos shortbread. They were along the lines of &lsquoholy moly&rsquo, but a little less polite. Well, a lot less polite if I&rsquom honest, but once you taste this stuff, you&rsquoll understand.
Crumbly, buttery shortbread. Gooooooey peanut butter caramel. And chocolate (which needs no additional qualifiers).
I&rsquom so flippin&rsquo impressed with myself.
Of course, the recipe wasn&rsquot my own &ndash I usually follow existing recipes when I bake, just to be on the safe side. I used this one from BBC Good Food. The peanut butter was my own addition (because obviously what the recipe needed was more calories &ndash totally worth it), and I doubled the amount of shortbread because the ratios seemed completely off. All in all, an enormous success.
I never usually watch the Great British Bake Off, but for some reason I decided to watch it this year (which seems to have been a good decision, as it may well be last series worth watching), so that&rsquos what inspired me to get baking. I don&rsquot bake very often, since it&rsquos pretty dangerous for there to be lots of sweet treats just laying around in my house (I&rsquom not really one for moderation&hellip), but I do enjoy it when I give it a go. I&rsquom not that great at cake, but shortbread I can manage.
This homemade peanut butter millionaire&rsquos shortbread may look tricky, with the three different layers, but actually it was really straightforward. Making shortbread is about as easy as it gets, the caramel just involves melting a few ingredients in a saucepan (no thermometer needed), and the chocolate is just chocolate. Simple, and utterly irresistible.
Oreo Cookie Crust
I make this with Oreo cookies but plain cookies will be fine here too, you just need to add a bit more butter to make the crust hold together (because the creamy filling sandwiched between the Oreo cookies helps bind the crust).
In fact, the crust you see in the caramel pour shot above is made with plain chocolate biscuits (Chocolate Ripples, for Aussies reading this). This could also be made with plain non-chocolate cookies as well – just follow the cookie crust directions in this Salted Caramel Tart.
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Peanut Butter Cup Caramel Shortbread Bars
When I became pregnant with my son, I had been more or less eating very healthy for three years. I had maybe one candy bar a year and that decision was always made with a great deal of consideration, weighing potential options, alternatives, and consequences (um, what happened?). One night in the middle of my second trimester, my husband and I were driving home at about 9:00 pm when we drove past a gas station. I ordered him to immediately pull into the parking lot. He obliged because he learned not to mess with pregnant me after the time I came home from Arby’s and discovered they had forgotten my curly fries and a lot of yelling, cupboard-slamming, and swearing ensued. He was scared.
Anyway, I’m sure he thought that the gas station stop had something to do with some form of pregnant lady bodily function. Imagine his surprise when I came out with a whole bunch of Twix bars. Yep, after years of healthy eating, Twix bars were my downfall. To me, they’re like those toxic boyfriends you keep going back to–we can’t be around each other without things ending in some kind of self-loathing.
Which is why, when presented with the opportunity, I made a whole pan of homemade Twix bars. Only to make matters worse, I topped them off with melted Reese’s Peanut Butter Cups (my other ultimate weakness) instead of regular chocolate. Just call me Chelsea from Teen Mom 2… (for going back to my toxic “boyfriend” I’m not implying that she eats a lot of Twix bars).
While it does take some time to make these, they’re actually super easy most of the time is letting things cool down and set up. You’ll need softened salted butter, flour, powdered sugar, vanilla, caramels, cream, and mini Reese’s Peanut Butter cups. And just FYI, I’m pretty sure if I made up my own version of “My Favorite Things,” it would probably involve everything in that ingredients list.
Preheat your oven to 300. Then spray a 9吉″ pan with non-stick cooking spray and set it aside.
In a large bowl (or the bowl of a heavy duty mixer), combine the flour, powdered sugar, butter, and vanilla. Mix until it is combined–it may start out stiff, but it will all come together. Gently press it into the prepared pan
then prick the dough with a fork to prevent bubbles from forming while it’s baking.
Bake for 35-45 minutes or until the cookie crust is light golden. Remove it from the oven and let it cool completely. This can be done a day ahead of time.
When the crust is cool, place the caramels in a microwave-safe bowl.
Okay, I’ve modified the caramel directions from when I originally posted this recipe. I changed things because when I added 3 tablespoons of cream, the caramel melted everywhere, but it seems like a lot of people have run into hard caramel issues. So I recommend adding the 3 tablespoons with a warning that if you’re at a very low elevation, the caramel may end up being on the very soft side. So if you’re very worried about that (like if you’re bringing these to a bake sale and can’t keep them refrigerated), keep that in mind. But better too soft than breaking a tooth, right?
That’s right, if anyone asks you why you’re adding cream to your caramel, tell them you can get a note from your dentist that it’s totally necessary.
Melt the caramel in the microwave for 3-4 minutes or until smooth, stirring each minute.
Spread the caramel over the cookie crust and then place the pan in the fridge to help the caramel set up quickly.
When the caramel is solid, place the peanut butter cups in a microwave-safe bowl
and microwave for 2-3 minutes or until smooth and melted, stirring every 45 seconds. Spread it over the cooled caramel layer.
Refrigerate for 1-2 hours or until the chocolate layer is solid (you could also pop it in the freezer for less time to hurry things along).
When the chocolate is set up, carefully cut into bars. Eat one. Pour a glass of milk. Go back for more. Wonder if Chelsea will ever learn her lesson and kick Adam to the curb forever. The end.
Peanut Butter Cup Caramel Shortbread Bars
Recipe adapted from King Arthur Flour by Our Best Bites
1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
3 tablespoons cream (see notes above)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)
Preheat oven to 300. Spray a 9吉″ pan with non-stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35-45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.
What you’ll need to make these Peanut Butter Millionaire’s Shortbread:
- Coconut Oil
- Maple Syrup
- Sea salt
- Peanut Butter
- Vanilla Extract
- Dark Chocolate
That’s all. A few of the ingredients are used multiple times in different layers, which is always a win.
We start by making the super-simple crust. First, we combine the coconut oil and maple syrup. Once combined, we’ll stir in the Bob’s Red Mill Coconut Flour (along with a pinch of salt) which is super absorbent, so you don’t need a ton! It will bring it all together quickly. I always look towards Bob’s Red Mill when it comes to flours because I can always count on them being high-quality, consistent, and certified gluten-free! All very important things for a gluten-free recipe tester :D
While the crust bakes, we make the filling! But first, we chop up a cup of peanuts to layer along with our peanut butter caramel filling. The chopped peanuts add a ton of delicious crunch to the recipe. We’ll layer the peanuts over the baked crust, and then pour over our mixture of peanut butter, maple syrup, coconut oil, and vanilla extract. It will firm into a luscious peanut butter caramel sauce!
Once the caramel layer has firmed up in the refrigerator, we’ll melt the chocolate with a little bit of peanut butter (this helps keep it a little soft and not brittle when you cut into it) and pour it alllll over the top. I love adding a sprinkle of flaky sea salt here (I literally cannot help myself) but that is absolutely up to personal preference.
Peanut Butter Caramel Shortbread Tarts
- **For the Base**
- 200g ground almonds/almond flour
- 50g plain flour or plain spelt flour
- 60g melted coconut oil, or vegan butter
- 60ml maple syrup
- **For the Peanut Butter Coconut Condensed Milk Filling**
- 200g smooth all natural peanut butter
- 100g Nature’s Charm Coconut Condensed Milk
- 80g vegan butter, diced
- 2 tbsp coconut sugar
- **For the Topping**
- 150g vegan milk chocolate alternative, roughly chopped
- 1 tbsp coconut oil
- Coarse sea salt
Preheat your oven to 180C (350F).
Mix together all base ingredients in a bowl.
Line your loose bottom fluted tart tins with a circle of parchment paper and grease with spray oil.
Start by shaping the dough around the edges to create the sides, and then spread the remainder evenly across the base of each tart tin.
Prick holes in the bases using a fork.
Place into the oven to bake for 12 - 15 minutes.
Set to one side to fully cool before filling.
Mix together peanut butter, coconut condensed milk, coconut sugar, and vegan butter in a pot over a medium heat. Once just about to boil, reduce to a simmer and cook out for 5 minutes.
Set to one side for 10 minutes to cool a little before pouring into the cooled bases. Place into the fridge to firm up for at least three hours or overnight.
Melt chocolate in the microwave using 30 second increments. Stir in coconut oil which will melt in the heat of the chocolate.
Spoon 1 - 2 tbsp of chocolate over the set caramel layer.
Store in the fridge for up to three days or freeze in a sealed baking paper lined container for up to one month. Thaw to room temperature before serving. Best removed from the fridge 10 minutes before serving so the caramel softens a little.
Gluten-free millionaire’s shortbread recipe : Method
Firstly, line a 9in (20cm) square tin with baking/parchment paper, make sure you have excess baking paper coming up over the sides of the tin to make it easier to lift your bake out later. Preheat your oven to around 160C Fan (180C).
Cream together your softened butter and caster sugar using an electric hand whisk until light and fluffy (you can do this by hand it will just take longer!).
Once combined, add in your gluten free plain flour and xanthan gum (if using). Mix together once more. Use your hands to bring the dough together into a ball. It will be a little crumbly but only slightly – its shortbread so it’s not a problem!
Press your dough into your pre-prepared tin. Push it right into the corners and try to make it nice and evenly flat.
Prick the top all over with a fork and place in the oven for about 20-22 minutes until slightly golden on top. Put to one side and allow to cool.
To make your caramel, place all your caramel ingredients into a saucepan on a low/medium heat. Allow the butter to melt and the sugar to dissolve. Mix well to ensure it doesn’t stick to the bottom and is combined.
Turn the heat up so the mixture starts to bubble a little. Keep stirring continuously for 5-8 minutes, the mixture should have thickened and also developed into a darker golden colour.
Pour the caramel carefully and evenly over the shortbread base and place in the fridge for about 2 hours to set.
Once your caramel is set, melt your milk and white chocolate in separate bowls. Pour the milk chocolate over the caramel, spreading it to the sides. Drizzle over the white chocolate and drag a skewer through it to make a pattern.
Place in the fridge to set for another hour or so.
Remove from the tin (I leave it out for about 20 minutes before slicing to warm up a little or else he chocolate can be hard to cut), cut into slices using a warm knife (this helps the top not crack) and enjoy!
Oh and here’s a printable version of my gluten-free millionaire’s shortbread recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️