Buttery shortbread topped with peanut studded Caramel covered with peanut butter and chocolate. If that hasn't persuaded you to make these Individual Peanut Millionaire's Shortbread then I don't know what will!
Preheat the oven to 150ºC (fan assisted, 170ºC non fan). Spray a mini loose bottomed sandwich tin with oil
Divide the mixture between 9 of the holes and press down to make a flat surface using the back of a teaspoon
Bake the shortbread for 30 mins, it should be a very light colour. Set aside to cool slightly
Divide the caramel between each shortbread
Add a few peanuts to on top of each caramel layer and sprinkle with a few flakes of sea salt if you're not using salted peanuts
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 a few extra peanuts
Store in an airtight container for up to three days. If the weather is hot, store them in the refrigerator.
Nutritional information is given as a guide only and may vary.
Individual Peanut Millionaire’s Shortbread https://www.curlyscooking.co.uk/mini-peanut-millionaires-shortbread/