2¼ cups unsalted roasted peanuts
1 cup plain flour
1¼ cups caster sugar
125 g butter, melted
¾ cup mini choc bits
¼ cup thickened cream
1 teaspoon vanilla extract
- Preheat oven to 180°C (160°C fan forced). Line an 18 x 28cm slice pan with baking paper leaving an overhang on two sides. Place ¾ cup peanuts and flour into a food processor and process until peanuts are finely chopped. Transfer to a bowl.
Add ¾ cup caster sugar and the melted butter to the bowl and stir to combine. Press mixture into base of pan. Bake for 25 min or until golden. Allow to cool. Sprinkle top with mini choc bits. Set aside.
- Combine remaining caster sugar with 2 tablespoons water in a saucepan and stir over a low heat until sugar has dissolved. Bring to the boil without stirring and cook for 8-10 min or until liquid turns deep caramel in colour. Remove from heat and carefully add the cream and vanilla.
- Add peanuts to caramel and, working quickly, pour evenly over the shortbread and chocolate base. Sprinkle with some salt and allow to cool completely in pan. Cut into bars to serve.