Chocolate, Toffee and Peanut Squares
Ingredients
- 100 g caster sugar
- 200 g butter, softened and diced
- 300 g self-raising flour, sifted
- 400 ml dulce de leche or boiled condensed milk
- 125 g salted peanuts, roughly chopped
- 200 g milk chocolate, broken into pieces
- 20x30cm (8 x 12") swiss roll tin
Method
- Preheat the oven to 180°C (350°F/Gas 4). Line the base of the Swiss roll tin with baking parchment.
- In a food processor,
whiz together the sugar, butter and flour for the shortbread base until
the mixture resembles coarse breadcrumbs. Alternatively, rub together
the butter and flour in a bowl with your fingertips and stir in the
sugar. Tip into the prepared tin and press down with your hands or a
palette knife to level out the mixture.
- Place in the oven and
bake for about 20 minutes or until golden brown all over, then remove
from the oven and allow to cool in the tin.
- Once it is cool,
spread over the dulce de leche to cover the shortbread, then press the
roughly chopped peanuts into it, making sure they are evenly
distributed.
- Place the chocolate in
a heatproof bowl set over a saucepan of simmering water and allow to
melt. Remove from the heat and pour over the peanut-studded dulce de
leche, allowing it to cool, then leave in the fridge for 1–2 hours to
set. Once set, cut the mixture into squares in
- the tin and serve.
