Salted Caramel Peanut Butter Billionaires Slice Recipes

LIAM'S SALTED PEANUT MILLIONAIRE'S SHORTBREAD

Steps:

• Put the flours, salt and sugar into a processor and pulse to combine. Add the butter and vanilla and blitz to combine to a dough.
• Turn out the dough onto a large sheet of baking paper, gently knead it into a ball, then shape it into a brick. Place another sheet of baking paper on top and, using a rolling pin, roll into a 1cm-thick rectangle at least the size of your mould tray. Use a sharp knife and a ruler to cut bar shapes. Press the bars into each hollow in the mould tray. Prick with a fork, then chill for 15 minutes. Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Bake the bars for 14-16 minutes, until golden at the edges. Meanwhile, start making the peanut butter. Tip the peanuts into a baking tray and dry-roast on the oven shelf beneath the shortbread, for 10-12 minutes, until golden, then remove and allow to cool. Take the shortbread out of the oven, place the tray on a wire rack and cool.
• Continue making the peanut butter. Put 100g of the roasted peanuts, and the salt, honey and oil in a processor and blitz to a paste. Set aside. Put the reserved peanuts in the processor and chop up.
• To make the caramel, slowly heat the cream and vanilla in a small pan until almost boiling. Meanwhile, warm a medium pan over a medium-low heat. Add the glucose and 60g of the sugar and heat gently, swirling the pan, until dissolved and a light straw colour.
• Add the remaining sugar and heat for 15-25 minutes, stirring occasionally, until dissolved. Remove from the heat, then add the heated cream. Return the pan to a low heat and stir continuously, until melted and smooth. Remove from the heat.
• Stir in the butter, then mix in 2 tablespoons of the peanut butter and the chopped peanuts. Spoon 1 rounded tablespoon of the peanut caramel on top of each shortbread bar (still in the mould tray) and spread evenly. Chill until set.
• Melt 165g of the chocolate in a bowl over a pan of simmering water until it reaches 45°C/113°F on a sugar thermometer. Stir in the remaining chocolate to melt. Pour this over the caramel-topped shortbread bars and spread evenly. Chill for about 1 hour, until firm. Pop out of the moulds to serve.

SALTED CARAMEL COOKIE DOUGH BILLIONAIRE BARS RECIPE - (3.7/5)

Steps:

• Preheat the oven to 375 degrees. Grease a 9×13″ baking dish with spray and line with parchment for extra insurance! Press the Cookie Dough evenly down into the pan... Bake it according to the package directions, let it cool...set aside! While the Cookie crust is baking, combine the caramels and cream in a medium saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes. Meanwhile, prepare the cookie dough layer. Into a large bowl add the softened butter, brown sugar, flour, salt, cream and vanilla. Mix until it's combined, fluffy and light in color I did this by hand with no problem...just when you think it's not coming together.. BOOM~it's perfection! Stir in the mini chocolate chips... Pour the caramel layer evenly over the cooled Cookie Crust... Spread the cookie dough gently over the caramel layer, be careful not to press too hard into the caramel. You want to be sure and keep the two layers separate... Melt 1-1/2 cups chocolate chips with 1/4 cup peanut butter either in a saucepan, or in the microwave for a few seconds...stirring until combined and smooth! Pour it over the cookie dough layer... Evenly spread the Chocolate over the top, sprinkle the salt...and let it cool completely! Refrigerate for at least one hour before serving. Cut them into squares, and serve them up... These will get gooey at room temp. but will taste great! I keep mine in the fridge and grab them as I want one. They are GREAT chilled