Salted Peanut Millionaire's Shortbread Recipe

(108 ratings)

Salted Peanut Millionaire's Shortbread Recipe-recipe ideas-new recipes-woman and home
Preparation Time40 mins plus cooling
Cooking Time30 mins
Total Time1 hours 10 mins plus cooling


for the base

  • 250g (9oz) plain flour
  • 75g (3oz) light soft brown sugar
  • 175g (6oz) butter, melted

for the caramel

  • 100g (4oz) golden syrup
  • 125g (4½oz) butter, chopped
  • 2 x 397g cans condensed milk
  • 100g (4oz) salted peanuts

for the topping

  • 300g (10oz) high cocoa content milk chocolate (at least 35% cocoa)
  • ¼tbsp sunflower oil

you will need

  • 30 x 20cm (11¾ x 8in) roasting tin, lined with foil


  1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Mix the flour and sugar together, pour over the butter and stir to combine. Press into the tin evenly, and bake for 20 to 30 minutes, until golden. Allow to cool completely while you make the caramel.

  2. Place all the ingredients except the peanuts in a heavy-bottomed saucepan, and heat gently, stirring constantly, until the butter has melted. Bring to a simmer, and cook for 5 to 10 minutes, stirring all the time until the caramel is pale golden. Stir through the peanuts and pour on top of the biscuit base. Allow to cool.

  3. Melt the chocolate with the oil over a pan of hot but not simmering water, and pour over the caramel. Cool in the fridge for a few hours, then take out of the fridge 10 to 15 minutes before slicing with a hot knife. These will keep in an airtight container for up to a week.