Makes 12-16 caramel slices

Peanut Butter Millionaires Shortbread

INGREDIENTS
CRUST
1 1⁄2 cups (188g) all purpose flour (sub with gluten-free all purpose flour) 1 tbsp (15g) milled flaxseed
4 tbsp (60g) coconut sugar or light brown sugar
1⁄2 tsp sea salt
1⁄4 cup (65g) NutShed Original Peanut Butter
1⁄2 cup (113g) vegan butter
2 tbsp (10ml) water

CARAMEL
1 cup (260g) NutShed Original Peanut Butter
3⁄4 cup (178ml) pure maple syrup
1⁄4 cup (55g) coconut oil, solid
1 tsp (5ml) vanilla extract
1 tsp (5g) sea salt

TOPPING
8.5oz (240g) chocolate
3 tbsp (45g) NutShed Original Peanut Butter

METHOD

CRUST

  1. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan with
    some oil or vegan butter, then line with parchment paper.
  2. In your food processor, combine the flour, almond flour, milled flaxseed, coconut sugar, sea
    salt, peanut butter, vegan butter and water until the ingredients stick together to form a dough.
    Evenly press the dough into the base of the pan and smooth it out with a spatula or flat
    bottomed glass. With a fork, gently prick the dough several times.
  3. Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.

CARAMEL

  1. To prepare the caramel, add all of the ingredients to a heat resistant bowl. Heat over a double
    boiler (bain-marie) while stirring until all of the ingredients have melted into a smooth caramel.
  2. Pour the caramel on top of the shortbread layer and place in the freezer to set for a minimum
    of 4 hours (overnight works well).

TOPPING

  1. Melt the chocolate and peanut butter over a double boiler (bain-marie) and stir to combine.
  2. Pour the chocolate over the caramel layer and place in the fridge to set for 15-20 minutes.
  3. To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently
    cut, allowing the heat from the knife to melt through the slices.
  4. Store these slices in an airtight container in the fridge and consume within 3-5 days.
    Alternatively you can freeze any unused portions and defrost as needed.