Peanut Butter Millionaire's Shortbread

1. Preheat the oven to 190˚C, gas mark; grease and line a 20cm square cake tin.

2. Beat 100g softened and diced unsalted butter into plain flour, until just combined. Mix in crunchy peanut butter, 25g caster sugar and a pinch of salt; don’t over-mix.

3. Press evenly into the tin, then bake for 15 minutes, or until golden. Scatter over chopped salted roasted peanuts; set aside.

4. Next, make a caramel by heating dark brown soft sugar, golden syrup, 50g unsalted butter and double cream in a small pan over a low-medium heat. Let the sugar dissolve, then bring to the boil, stir until smooth and take off the heat.

5. Dissolve 75g caster sugar and 1-2 tbsp water in another pan over a low heat without stirring. Bring to the boil and cook to an amber-hued caramel 5 about minutes.

6. Take off the heat, carefully add the cream mixture, stir and return to the boil. Cook until it reaches 118˚C on a sugar thermometer. Immediately take off the heat; stir in tsp vanilla extract.

7. Spoon the caramel over the shortbread; cool completely. Melt dark chocolate with milk chocolate until smooth; cool for minutes.

8. Spoon over the caramel, leave to set, then cut into pieces.