Ingredients:
Base:
- 2 cups (560g) peanut butter
- 2 cups (200g) brown sugar
- 2 eggs
Caramel:
- 1 cup + 2 Tbsp (240g) condensed milk
- ¾ cup (210g) smooth peanut butter
- ½ cup (125ml) cream
- 1 Tbsp (15ml) brown sugar
- ½ tsp (3ml) salt flakes
Topping:
- ⅓ cup (80ml) cream
- 150g dark chocolate, chopped
Method:
- Preheat oven to 170°C.
- Line a 23cm loose-bottomed cake tin (or 20cm square tray) with baking paper.
- Mix base ingredients together and press into cake tin.
- Bake for 15-18 minutes until golden.
- Combine caramel ingredients in a pot on medium heat, stirring until smooth.
- Simmer for 8-10 minutes until darkened.
- Pour over baked base and set aside to firm up.
- Heat cream to steaming-hot but not boiling.
- Pour over chocolate in a bowl, stirring to melt and create a smooth mixture.
- Pour chocolate over top of caramel shortbread layer and chill in fridge for at least 20-30 minutes until set.
- Slice and serve.