Pecan Caramel Millionaire's Shortbread

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 20
• 125 g butter, softened
• 2 tablespoons peanut butter, smooth
• 75 g sugar, caster
• 75 g cornflour
• 175 g flour, plain
• 200 g sugar, caster
• 125 g butter
• 2 tablespoons golden syrup
• 75 g liquid glucose
• 75 ml water
• 400 g sweetened condensed milk (can)
• 175 g pecans, roughly chopped
• 75 g chocolate, plain dark
• 1 tablespoon butter

Recipe

• 1 preheat the oven to 180c/350f/gas 4 10 minutes before baking. lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
• 2 cream together the 125 g butter, peanut butter 75 g caster sugar until light. sift in the cornflour and flour together and mix in to make a smooth dough.
• 3 press the mixture into the prepared tin and prick all over with a fork. bake in the preheated oven for 20 minutes, until just golden. remove from the oven.
• 4 meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
• 5 stir constantly over a low heat without boiling until the sugar has dissolved. increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
• 6 remove the saucepan from the heat and add the pecans. pour over the shortbread base immediately. allow to cool, then refrigerate for at least 1 hour.
• 7 break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
• 8 place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. leave until melted, then stir together well.
• 9 remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. leave to set, cut into squares and serve.