Millionaire Shortbread Slice
A rich, peanut-buttery twist on a classic, with creamy, gooey layers you can snack on all week.
If you ask me what I want in a dessert, the answer is always chocolate and peanut butter. My Millionaire Shortbread is my dream combo-gooey, sticky, creamy, and made with my favourite peanut butter. It’s six ingredients, no-bake, accidentally vegan, and honestly…dangerously good!!
Serves: 10-12
Ingredients
For the Base:
165g oat flour
65 ml maple syrup
65g coconut oil, melted
1½ tsp vanilla extract
Pinch of salt
For the Caramel:
260g Fix & Fogg Smooth Peanut Butter
180 ml maple syrup
55g coconut oil
1 tsp vanilla extract
Pinch of salt
For the Topping:
200 g dark chocolate
2 tsp coconut oil
Method
For the base: mix oat flour, maple syrup, coconut oil, vanilla and salt until sticky. Press firmly into a lined loaf tin and set aside.
For the caramel: heat peanut butter, maple syrup, coconut oil, vanilla and salt in a saucepan over low heat until smooth. Increase heat to medium and cook for 4-5 minutes, or until thickened. Pour over the base and freeze for 3 hours, or until set.
For the topping: melt chocolate and coconut oil in a microwave-safe bowl (or over a double boiler). Pour over the set caramel and freeze for 10-15 minutes, or until firm.
Heat a sharp knife in boiling water, wipe dry, and slice cleanly through the layers. Store in an airtight container in the fridge for 3-5 days, or freeze for up to 3 months.