Instructions

Mix the two flours, salt, sugar, peanut powder and butter and blend to form a dough. Chill for 15 minutes.

Roll out the shortbread and cut into rectangles to fit your silicon mold. Put into the molds and prick with a fork, then chill again. Heat the oven to 350°F.

Bake for about 15 minutes, until golden at the edges.

Heat the cream gently in a pan until beginning to boil. Remove from the heat. Warm a pan over a low heat and tip the glucose and 60g of the sugar into the warm pan and heat gently until the sugar is dissolved. It should be just beginning to change color.

Add the remaining sugar and the golden syrup and heat for about 20 minutes, stirring every now and again, until the sugar has completely dissolved. Add the warm cream and cook over a low heat, stirring continuously, until smooth and fudgy. Remove from the heat.

Stir in the butter, then mix in the peanut butter. Spoon the peanut caramel on top of each shortbread bar and spread evenly. Ideally, you want twice as much caramel as biscuit. Chill until set.

Melt 165g of the chocolate in a bowl over a pan of simmering water until it reaches 113°F on a sugar thermometer. Stir in the rest of the chocolate to melt. Pour this over the bars and spread evenly. Chill for about 1 hour, until firm.