Snickers Millionaires Shortbread

Snickers Millionaires Shortbread with Miso, Peanuts, and Salt

For the Shortbread:

• 250g plain flour (2 cups)
• 75g caster sugar (⅓ cup)
• 175g butter, softened (¾ cup)
• Little pinch of salt 

For the Caramel:

• 100g butter or margarine (½ cup)
• 100g light muscovado sugar (½ cup, packed)
• 397g can condensed milk (14 oz)
• ½ teaspoon miso paste
• 100g chopped peanuts (¾ cup)
• A good pinch of salt

For the Topping:

• 200g plain 70% or milk chocolate (this is up to you) Broken into pieces (1 ¼ cups)

Method:

1. Preheat the Oven:

   • Heat the oven to 180°C (160°C fan)/350°F/Gas 4. Lightly grease and line a 20-22cm (8-9 inch) square or rectangular baking tin with a lip of at least 3cm (1 inch).

2. Make the Shortbread:

   • In a bowl, mix the plain flour and caster sugar and the little pinch of salt. Rub in the softened butter until the mixture resembles fine breadcrumbs.
   • Knead the mixture into a dough, then press it evenly into the base of the prepared tin. Use the back of a spoon to smooth the surface.
   • Prick the shortbread lightly with a fork, and bake for 20 minutes or until firm and lightly browned. Let it cool in the tin.

3. Make the Caramel:

   • In a saucepan, slowly melt the butter, sugar and condensed milk, when it is all dissolved turn up the heat and bring it to a boil, stirring continuously.
   • Once it starts bubbling, Lower the heat and simmer for 5-10 minutes, stirring constantly, until the caramel thickens and turns a light golden brown. Remove from the heat
   • Stir in the chopped peanuts, the good pinch of salt and miso paste combine it thoroughly and pour the caramel over the cooled shortbread base. Spread it evenly, then let it cool, this will take around 1-2 hrs in a cool place. But make sure it is fully set before you move on to the final stage.

4. Prepare the Chocolate Topping:

   • Melt the chocolate in a heatproof bowl over a pan of simmering water (or in the microwave in short bursts). Once fully melted, pour it over the caramel layer, smoothing it out with a spatula and sprinkle with a little bit of sea salt.

5. Set the Chocolate:

   • Let the chocolate set at room temperature or place it in the fridge to firm up faster.

6. Cut and Serve:

   • Once the chocolate has fully set, cut the shortbread into squares or bars, and enjoy the perfect combination of sweet, salty, and crunchy goodness!

This is a delicious twist on classic caramel shortbread with the added depth of miso, peanuts, and salt!

Happy Baking.

Del x