Chocolate, Toffee and Peanut Squares
11 September 2012
Ingredients
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100g (31/2 oz) caster sugar
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200g (7oz) butter, softened and diced
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300g (101/2 oz) self-raising flour, sifted
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400ml (14floz) dulce de leche or boiled condensed milk
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130g salted peanuts, roughly chopped
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200g (7oz) milk chocolate, broken into pieces
Preheat the oven to 1800C/ fan1600C/ gas4. Line the base of a Swiss roll tin with baking parchment.
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In a food processor, whiz together the sugar, butter and flour for the shortbread base, until the mixture starts to resemble coarse breadcrumbs. Alternatively, rub together the butter, flour in a bowl with your fingertips and stir in the sugar.
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Tip into the tin and press down with your hands or a palette knife to level out
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Bake for about 20 minutes or until golden brown, then remove and cool in the tin.
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Spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
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Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
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Remove from the heat and pour over the peanut -studded dulce de leche. Allow to cool, then leave in the fridge for 1-2 hours to set.
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Once set, cut the mixture into squares in the tin and serve.
Posted: 11/09/2012 14:08:07
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