Crisp shortbread with delicious caramel sauce, topped with peanuts and rich peanut buttery milk chocolate. Oh and it’s an individual portion just for you!
My lovely friend went on a weekend away to Paris and brought me back a Milka Peanut Caramel chocolate bar. My initial thought, after obviously how nice it was that she had brought me a present, was that I didn’t think I would like it.
I am usually not a fan of caramel, especially in my chocolate bars. But because I am a trooper, I decided to take one for the team and try it. Oh. My. Goodness. It was definitely one of the best chocolate bars I had ever had.
It didn’t taste very much like caramel, but the most delicious peanut butter covered in chocolate.
When coming up with the idea for this recipe, I didn’t want the peanut butter to be too strong, just a subtle hint which is why I only included a small amount in the chocolate layer.
The peanuts add a crunch to the soft caramel layer which makes it even tastier too! You can also add more or less salt depending on your own taste. I personally love chocolate and salt, but if you don’t just use a small amount or none at all.
I wanted to make individual portions because I think they look even and precise. I find when I make Millionaire’s Shortbread in one large tray that when you cut it, no matter how careful you are, the chocolate always seems to crack in one place or other.
This means you don’t get the perfect neat edges. This is why I wanted to make individual portions because there is no cutting or messy edges involved.
I used a 12 hole loose based sandwich tin which does make quite generous portions, but sometimes that is the only sized portion you need!
You obviously can use any size mini tin, but I do recommend using one with a loose bottom to make it easier to get the shortbread out once they have chilled.
I find making caramel can be quite hit and miss. I make it the same every time and follow the same steps, but every once in a while it all goes wrong. I’m sure there is a scientific reason for this and someone might be able to tell me what that is, but I wanted to mention it encase it all goes a little wrong for you too!
It did also make me feel better that the bakers on last night’s episode of The Great British Bake Off all seemed to struggle at one point to make their caramel, so I’m not alone with this!
If you have any caramel left after making these, it will keep in an airtight jar in the fridge for up to a month. You could always use any leftover caramel to make my Caramel Rocky Road.
For the shortbread
112g plain flour
88g unsalted butter
38g caster sugar
For the caramel sauce
120g caster sugar
½ tsp sea salt
113g double cream
For the peanut & chocolate
3 tbsp unsalted peanuts
Sprinkle of sea salt
100g milk chocolate
30g smooth peanut butter
- Preheat the oven to 150ºC and spray a mini loose bottomed sandwich tin with oil
- Put the flour and butter in a bowl and rub together with your fingertips until you have a fine breadcrumb texture add the caster sugar and mix again
- Divide the mixture between 8 of the holes (roughly 25g per hole) and press down to make a flat surface. You may want to use a back of a teaspoon to do this
- Bake the shortbread for 30 mins, it should be a very light colour. Set aside to cool slightly and make the caramel
- Add the water, sugar and salt to a pan on medium heat and stir until it comes to the boil
- Without stirring, allow it to bubble away until it becomes a light to medium amber colour which should take 5-6 minutes
- As soon as it gets to the right colour, pour in the cream and then stir continuously for around 5 minutes until it becomes thicker and darker, or reaches 110ºC
- Take off the heat and allow to cool for 5-10 mins. Be careful – hot caramel burns
- Add a few peanuts to on top of each caramel layer and sprinkle with a few flakes of sea salt
- Melt the chocolate and peanut butter together for short blasts in the microwave, giving it a stir between each blast
- When the chocolate and peanut butter are melted, stir to completely combine and then spoon over each dessert. Once you have added the chocolate, using a spoon smooth out the chocolate. Sprinkle with edible glitter if wanted
- Allow to cool completely in the fridge for at least 2 hours