- 100 g caster sugar
- 200 g butter, softened and diced
- 300 g self-raising flour, sifted
- 400 ml dulce de leche or boiled condensed milk
- 125 g salted peanuts, roughly chopped
- 200 g milk chocolate, broken into pieces
- 20x30cm (8 x 12") swiss roll tin
- Preheat the oven to 180°C (350°F/Gas 4). Line the base of the Swiss roll tin with baking parchment.
- In a food processor, whiz together the 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 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.