Salted Peanut Millionaire’s Shortbread

Here we go again Sofia, adding peanut butter to everything in site. In this case however, it really does work.


Incorporating salted peanuts into the caramel layer of my millionaires shortbread was impromptu, but genius (if I do say so myself). The salted peanuts give the caramel a more luxurious feel – kind of like a nutty salted caramel. The addition of the peanuts also gives the millionaires shortbread a much needed crunch, between the soft layers of gooey caramel and shortbread, that melts in the mouth.


I decided to use dark chocolate on the top of my caramel. I loooooove dark chocolate, and think it balances perfectly with the extremely sweet caramel and shortbread. I also added a sprinkling of coarse sea salt on the top, but it’s completely optional!


These millionaire’s shortbread are so foolproof and extremely quick to rustle up last minute!

I got the base of my recipe from Tesco Real Food, but tweaked it a little. Comment below with any questions or suggestions ❤

Lots of love, Sofia xxxx


  • 85g softened butter
  • 75g caster sugar
  • 250g plain flour


  • 185g butter
  • 75g golden caster sugar
  • 3tbsp golden syrup
  • 300g  sweetened condensed milk
  • 1tsp salt
  • 1 large packet of salted peanuts
  • 150g dark chocolate


  1. Pre heat your oven to 160 degrees C on a fan setting.
  2. Grease and line a small brownie tin (roughly 7×11 inches) with baking parchment and set to one side.
  3. First, start by making your shortbread. Beat together the first lot of butter and caster sugar, until light and creamy.
  4. Beat in the flour until a crumbly dough forms.
  5. Place the dough into the baking tin and press down into an even layer.
  6. Pop the shortbread into the oven and bake for 15-20 mins, until golden brown.
  7. Whilst the shortbread is baking, place the butter, golden caster sugar, condensed milk and golden syrup into a pan over a medium heat.
  8. Stir until your sugar has dissolved, and then turn up the heat.
  9. Stir continuously for 5-6 mins, until the caramel becomes thick and fudgey. Its so important that you continue to stir the caramel to make sure it doesn’t burn (which is easily done)
  10. Stir in your salted peanuts, and pour the mixture onto the biscuit base.
  11. Leave for an hour until the caramel has set.
  12. Finally, melt your dark chocolate in a bowl over a pan of simmering water.
  13. Pour the dark chocolate onto the caramel and biscuit base, and add an optional sprinkling of sea salt to finish.
  14. Pop in the fridge to set for 15 mins, then slice and enjoy – YUM!



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