Chocolate, toffee and peanut squares
Cooking time:plus chilling time
Skill level: Easy peasy
Costs: Cheap as chips
Rachel Allen's recipe for chocolate and toffee peanut squares couldn't be easier. Top a simple shortbread with a toffee sauce, peanuts and melted chocolate and leave to set - simple!
- 200g milk chocolate, broken into pieces
- 100g caster sugar
- 200g butter, softened and diced
- 300g self-raising flour, sifted
- 400ml dulce de leche or boiled condensed milk
- 125g salted peanuts, roughly chopped
- 20 x 30cm (8x 12in) Swiss roll tin
If you're short on time you could cheat and buy a ready made shortbread!
- Preheat the oven to 180°C/350°C/Gas Mark 4. Line the base of the Swiss roll tin with baking parchment.
- In a food processor, whiz together the caster 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 milk 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.