Salted Caramel & Peanut Butter Shortbread (aka, Billionaire’s Slice)

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Meal course
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1 .
For the base
225 grams
Butter - Chilled and cut into cubes
140 grams
Dry roasted peanuts
225 grams
Plain flour
50 grams
Corn flour
85 grams
Golden Caster Sugar
2 .
For the peanut butter layer
140 grams
225 grams
Smooth peanut butter
140 grams
Icing sugar
3 .
For the salted caramel layer
397 g tin
Carnation caramel
300 grams
Condensed milk
2 tbsp
Golden Syrup
1 1/2 tsp
Flaky sea salt
4 .
For the topping
300 grams
Dark chocolate - broken into pieces
150 grams
Soft toffees
3 tbsp
1/2 tsp
Flaky sea salt
Salted Caramel & Peanut Butter Shortbread (aka, Billionaire’s Slice)

TIP – When it comes to cutting up the slice there are a few things you can do to prevent it from squishing.

1. Score along the chocolate with a sharpe knife the sections that you wish to cut before you take it out the tin. Don’t cut through completely but this will take some of the pressure away when it comes to chopping them out of the tin.

2. Make sure you have as sharpe a knife as possible.

3. Dip your knife in boiling water before slicing.

4. Remove the slice from the fridge and leave for 20 minutes so the chocolate comes up to room temperature and isn’t so hard to slice.

  1. Heat the oven to 180’C and grease and line a 20 x 30cm rectangular cake tin with parchment.
  2. Whiz the ingredients for the base together in a food processor until it starts to come together (a few small chunks of peanuts are not a bad thing as they give it a nice crunch). Tip the dough onto a work top and knead to bring the it together. Press the base into the tin, creating an even layer, and bake for 25minutes until golden. Remove and set aside to cool.
  3. To make the peanut butter layer, melt the butter and peanut butter together, stirring until smooth. Sieve in the icing sugar and stir to combine. While the mixture is still warm, pour over the shortbread and leave to cool for about 2 hours, until it has set.
  4. To make the caramel layer, pour all the ingredients in a pan and bring to the boil. Cook off vigorously for 2-3 minutes, whisking continuously until the colour darkens a shade or two and thickens slightly. Leave the caramel to cool for 20 minutes before pouring on the peanut butter layer and then chill for a further 2 hours until cooled completely.
  5. Once the caramel has cooled, melt the chocolate in a clean bowl over some simmering water and then pour over the caramel.
  6. Leave to cool for 15 minutes and then make the salted toffee by gently heating the toffees, milk and salt in a pan, continuously stirring until you have a runny sauce. Use a spoon to quickly drizzle the caramel over the chocolate in a swirly pattern (or a squeezy bottle if you have one) and chill in the fridge for another 2 hours until completely set.
  7. Remove the slice from the tin and slice into as many slices as you think you can handle (I think the smaller the better so you can enjoy in little and often).

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