• 220 grams butter
  • 140 grams peanuts, chopped
  • 220 grams plain flour
  • 50 grams corn flour
  • 85 grams golden caster sugar
  • 130 grams butter
  • 225 grams peanut butter
  • 150 grams icing sugar
  • 1 tin caramel
  • 350 grams dark chocolate
  • Decorations: popping candy, gold leaf, peanuts


  1. Preheat oven to 180c. Grease and line a rectangular tin (20x30 centimeters).
  2. Base: Rub butter and flours together to form a dough. Add sugar and chopped peanuts. Add water if needed to bring together. Press into the tin. Bake for 25 minutes then cool.
  3. Peanut layer: put butter and peanut butter in a pan and melt down. Add icing sugar and mix together. Pour over shortbread and chill in fridge for 2 hours.
  4. Pour caramel over the peanut layer and then chill for 1 1/2 hours.
  5. Melt dark chocolate and then pour over caramel layer. Chill for 2 hours, then decorate!