PEANUT BUTTER MILLIONAIRE'S SHORTBREAD
Calling all peanut butter lovers! Add a batch of these to your list of must-bakes.
MAKES 16
FOR THE BASE
2 cups (560g) peanut butter
2 cups (200g) brown sugar
2 eggs
FOR THE CARAMEL
1 cup + 2 Tbsp (240g) condensed milk
3/4 cup (210g) smooth peanut butter
1/2 cup (125ml) cream
1 Tbsp (15ml) brown sugar
1/2 tsp (3ml) salt flakes
FOR THE TOPPING
1/3 cup (80ml) cream
150g dark chocolate, chopped
1. Preheat oven to 170°C.
2. Line a 23cm loose-bottomed cake tin (or 20cm square tray) with baking paper.
3. Mix together the base ingredients and press into cake tin. Bake for 15-18 minutes until golden.
4. Combine the caramel ingredients in a pot over medium heat, stirring until it is smooth.
5. Simmer, while whisking, for 8-10 minutes until darkened. Pour caramel over baked base and set aside to firm up.
6. Heat the cream until it is steaming-hot but not boiling.
7. Add the chocolate to a bowl and pour the cream over it, stirring until smooth to make a ganache.
8. Pour ganache over caramel and chill in fridge for at least 20-30 minutes until set. Slice and serve.
DARK CHOCOLATE SOUFFLE WITH WHITE CHOCOLATE AND CARDAMOM SAUCE
Customise your soufflé or sauce by using chocolate of your choice. Think mint, orange, sea salt or milk chocolate.
MAKES 4
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