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Peanut Caramel Shortbread

Peanut Caramel Shortbread

Where you ever unable to make a choice between a Snickers and a Twix bar? If so, this one is for you! It doesn't get much better than a peanut flavoured shortbread topped with salty roasted peanuts and dark chewy caramel, finished with a layer of decadent chocolate. It's an ultimate treat for any self-confessed sweet-tooth.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Cooling time 3 hrs
Total Time 40 mins
Course Dessert
Cuisine American, British
Servings 25 squares


  • 24 x 24 cm square baking tin
  • Kitchen thermometer


For Peanut Shortbread:

  • 150 g plain flour
  • 100 g unsalted butter
  • 20 g caster sugar
  • 50 g peanut butter crunchy or smooth
  • 150 g roasted salted peanuts

For the Caramel:

  • 80 g dark brown sugar
  • 50 g golden syrup
  • 100 ml double cream
  • 50 g unsalted butter
  • 75 g caster sugar
  • 1-2 tbsp water

For the Chocolate Layer:

  • 75 g dark chocolate
  • 75 g milk chocolate


To Make Shortbread:

  • Preheat the oven to 190°C Fan. Line a 24x24 cm square baking tin with baking parchment.
  • In a large bowl, mix flour and cubed room temperature butter and rub the butter into the flour with your fingertips until there're no large lumps of butter left.
  • Mix 20g of caster sugar and a pinch of salt into the flour mixture. Add peanut butter and mix until well distributed. The mixture won't look cohesive - and that's ok, as long as all dry ingredients are incorporated.
  • Tip the mixture into a lined baking tin and press down firmly to cover the bottom of the tin, making sure the mixture gets in the corners and is level.
  • Bake in the centre of the oven for 15 minutes, until the edges are just starting to brown.
  • Scatter roasted salted peanuts on top of the baked shortbread, making sure they're distributed evenly. Then leave to cool whilst you make your caramel.

To Make Caramel:

  • In a saucepan, heat 50g of butter, double cream, golden syrup and dark brown sugar on low heat until sugar dissolves. Then turn up the heat and bring to a boil. Stir the caramel together and take off the heat.
  • In a separate larger pan, dissolve 75g of caster sugar and 1-2 tbsp of water on a low-medium heat. Don't stir to avoid crystalisation. Bring to a boil and carry on cooking until it turn light amber colour. Keep an eye on it - if it becomes darker, your caramel will taste bitter.
  • Take it off the heat. Pour the dark cream mixture into it, whisking immediately. Be very careful at this stage, as it may spatter.
  • Return the caramel to the boil and carry on cooking until it reaches 118°C and then quicky take off the heat.
  • Pour the caramel on top of your peanut covered shortbread, taking care not to redistribute the peanuts too much. Leave at room temperature until cooled completely.

To Make the Chocolate Layer:

  • Break both dark and milk chocolate into small pieces and microwave in short bursts (start with 30 seconds and reduce the time as you go) stirring the chocolate in between. When melted, pour on the cooled caramel and even out with the back of the spoon.
  • Let it cool completely at room tremperature before slicing it into squares.
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