By Simon Greenwood-Haigh

Billionaire’s Shortbread

Millionaire's shortbread recipes sometimes call for salted caramel, here the peanut butter is slightly salted and so offsets the sweetness of the caramel.


  • 300g plain flour
  • 200g butter
  • 100g caster sugar
  • 140g Proper Nutty Slightly Salted peanut butter
  • 250g Dulce de Leche or Caramel condensed milk
  • 200g dark chocolate


  1. Line a 9” x 9” tin with greaseproof paper.
  2. To make the shortbread, rub the butter into the flour until it looks like breadcrumbs and then mix in the caster sugar.
  3. Spread the mixture out evenly in the lined tin and press it down, ensuring it is pressed into the corners.
  4. Bake in a preheated oven 170°C (150°C fan) for 25-30 mins or until it is a pale golden colour, then allow to cool.
  5. Carefully layer the peanut butter over the shortbread in the tin – warming the peanut butter will make it easier to spread out. Put in the fridge to cool and set.
  6. Carefully layer the Dulce de Leche or caramel over the peanut butter and again, put in the fridge to set.
  7. Melt the chocolate and spread evenly over the caramel. Leave in a cool place, NOT the fridge to set.
  8. Lift the shortbread out of the tin using the greaseproof paper and cut into squares with a sharp knife.

You may find it easier to turn the caramel shortbread upside down on a cutting board in order to cut it neatly into squares.


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