Honeycomb Peanut Biscuit Bars

Sweet, buttery, crunchy and crumbly- shortbread biscuit is a perfect combination of flavours and textures. We made our own version of this luxurious bicky with a bottom layer made with shortbread, the middle layer filled with lush honeycomb and salted peanut caramel, and the top layer made with dark chocolate. The result is an utterly delicious, irresistible biscuit, which is just ideal with a cup of tea or coffee!

For the Shortbread

  • 250g plain flour 250g plain flour
  • 200g chilled unsalted butter (cubed) 200g chilled unsalted butter (cubed)
  • 100g Tate & Lyle Golden Caster Sugar 100g Tate & Lyle Golden Caster Sugar
  • 1/2 tsp Vanilla Essence 1/2 tsp Vanilla Essence
  • Pinch of salt Pinch of salt

For the salted peanut & honeycomb caramel layer

  • 1 can condensed milk (379g) 1 can condensed milk (379g)
  • 80g butter 80g butter
  • 3 tbsp Lyle's Golden Syrup 3 tbsp Lyle's Golden Syrup
  • 2 tbsp Tate & Lyle Dark Brown Sugar 2 tbsp Tate & Lyle Dark Brown Sugar
  • 80g salted peanuts (chopped) 80g salted peanuts (chopped)
  • 3 tbsp honeycomb pieces 3 tbsp honeycomb pieces

For the chocolate topping

  • 300g dark chocolate (chopped) 300g dark chocolate (chopped)
  • 50g butter 50g butter
  • Star shaped sugar sprinkles to decorate (optional) Star shaped sugar sprinkles to decorate (optional)

Instructions

How to make this recipe

1. Heat the oven to 160C (140C fan) and line the baking tin with baking parchment.

2. In a large bowl, rub together flour and butter using your hands until the texture resembles fine breadcrumbs, then add sugar, vanilla and pinch of salt.

3. Transfer the mixture into lined baking tray and press firmly using the back of the spoon. Bake for 50 minutes or until golden brown. Leave to cool in the tin.

4. Make the caramel by placing all the ingredients in a small pan. Heat gently until it simmers, then stir continuously for 5 minutes until it thickens. Leave to cool for a couple of minutes.

5. Sprinkle chopped salted peanuts and honeycomb pieces on top of the shortbread then pour the caramel over the top. Leave to cool completely.

6. Place the dark chocolate and butter in a bowl over a pan of simmering water and allow it to melt.

7. Pour the chocolate mixture on top of the caramel and allow it to set completely.

8. Cut into squares and enjoy!

Check out the baker

Thanks to Anna Wierzbinska for creating the recipe. You can find more recipes from her here: http://annabanana.co/