Gooey butterscotch, chocolate, caramel covered salted peanuts and a shortbread base. Seriously this could be the ultimate treat.
For the base
300g/10.6 oz plain/all purpose flour
70g/2.5 oz brown sugar
170g/6 oz butter, softened
Pinch salt
250g salted roasted peanuts
200g caramel (I used Carnation caramel but Dulce de leche or similar would work)
For the butterscotch
180g/6.3 oz butter
2 tablespoons milk (full fat works best, but any kind will work)
180g/6.3 oz soft light brown sugar
4 tablespoons plain/all purpose flour
6 tablespoons milk
200g plain chocolate
Preheat your oven to 350F/180C/Gas 4.
Line a 9" square baking tin with baking parchment, leave some paper overhanging the edges as this helps when you take it out. Spray the parchment with oil.
To make the base mix together the flour, brown sugar, butter and salt. It will come together as coarse crumbs.
Press this mixture into the bottom of your prepared tin.
Bake in the oven for 20 minutes, don't over cook.
Stir the peanuts into the caramel and spoon the mixture evenly over the shortbread base.
To make the butterscotch mix 4 tablespoons flour with 6 tablespoons of milk to make a paste.
In a separate pan melt the butter with 2 tablespoons milk over a low heat. Once the butter has melted, stir in the sugar. Keep stirring over a low heat until the sugar has dissolved. Slowly add in the flour paste mixture, stirring continuously. Whisk over a low heat for 2-3 minutes until the mixture thickens.
Remove from the heat and cool for five minutes.
Pour the butterscotch mixture over the peanut layer and smooth.
Allow to cool for a few minutes.
Melt the plain chocolate in a bowl over a pan of simmering water or in the microwave. Drizzle the chocolate over the top of the butterscotch.
Place the tin in the fridge. It will take a couple of hours to set, 3-4 hours would be even better.
Once set lift out of the tin and slice.
