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Chocolate, Toffee and Peanut Squares

11 September 2012


  • 100g (31/2 oz) caster sugar
  • 200g (7oz) butter, softened and diced
  • 300g (101/2 oz) self-raising flour, sifted
  • 400ml (14floz) dulce de leche or boiled condensed milk
  • 130g salted peanuts, roughly chopped
  • 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.

  1. 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.
  2. Tip into the tin and press down with your hands or a palette knife to level out
  3. Bake for about 20 minutes or until golden brown, then remove and cool in the tin.
  4. Spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
  5. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
  6. 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.
  7. Once set, cut the mixture into squares in the tin and serve.

Posted: 11/09/2012 14:08:07 by

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