A massive thank you to Rebecca who created these amazing Ghost Millionaire Shortbreads using Bonanza Peanut Butter.
Here is the recipe from Rebecca...
For the biscuit base:
– 150g Butter
– 250g Digestive Biscuits
For the peanut butter caramel layer:
– 397g Sweetened Condensed Milk
– 40g Butter
– 50g Golden Syrup
– 150g Bonanza Smooth Peanut Butter
For the chocolate layer:
– 300g Chocolate of your choice (make sure its something you like, I chose Cadbury Dairy Milk)
– 150g White chocolate (again, choose something you like the taste of, I chose milkybar)
- Line a 20cm/8 inch tin with baking parchment. Leave a little bit hanging over the edge so it is easy to remove once it has set.
- Starting with the biscuit base (obviously) crush the digestive biscuits into fine crumbs. Melt the butter and add to the biscuit crumb.
- Tip the mixture into the prepared tin and firmly press it down with the back of the spoon (or your clean hand if it is easier) make sure it gets into all of the corners of the tin. It should be really compacted a tight.
- Pop this in the fridge to set slightly whilst you make your caramel layer.
- For the peanut butter caramel layer, place the condensed milk, butter, peanut butter and golden syrup in a saucepan over a medium heat. Stir until melted and fully incorporated. Continuously stir the caramel for 5 minutes to thicken it. Pour the caramel onto the shortbread layer and leave to set in a cool place for an hour or until firm.
- Once your caramel layer has set, melt the milk chocolate. You can either do this in the microwave, or over a pan of boiling water. Pour the melted chocolate over the caramel layer and spread it out evenly with a knife.
- To make the ghosts, melt the white chocolate and dollop a teaspoons worth of white chocolate onto the milk chocolate layer.
- Using a skewer, drag the white chocolate down to make the tail of the ghost.
- With any remaining milk chocolate, pipe on eyes and a mouth to bring your ghost to life (ironic, I know)
You can visit Rebecca's blog to find more recipes here