Method (shortbread)

1. Preheat the oven to 180℃ fan, and line a 6 x 8 inch square / loose base tin with grease proof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
2. Sift the flour and sugar into a medium sized mixing bowl.
3. Add in the cold butter and peanut butter. Using your fingertips, rub the butter and peanut butter into the flour mixture crumbly dough forms.
4. Crumble the dough into the base of the tin and press down with your hands or an off set spatula. Tip: Dust your fingers with flour, it prevents the dough from sticking.
5. Place into the middle of the oven and bake for 20 minutes or until light and golden in colour.
6. Remove from the oven and allow to cool while you make the peanut caramel.

Method (peanut caramel)

1. Place the dairy-free block butter in to a medium sized saucepan and place over medium heat on the hob. Melt the butter.
2. Add in the rest of the caramel ingredients (except the peanuts) into the pan with the butter.
3. Place over a medium heat and stir until melted together, then cook, stirring constantly with a whisk or rubber spatula (I prefer to use a heat proof spatula).
4. Cook until the caramel reaches 105°c on a candy thermometer. Make sure to keep the caramel moving or it could stick and burn to the bottom of the pan (which is not something you want!). If it does begin to burn, turn down the heat or remove the caramel from the heat, making sure to stir well, then return back to the heat.
5. Once the caramel has reached the correct temperature, remove from the heat, and stir in the peanuts.
6. Quickly, pour the peanut caramel over the cooled shortbread base and smooth out with a off set spatula.
7. Transfer into the fridge and allow to set for 1-2 hours or until you can no longer feel heat in it and it’s firm to touch.

Method (chocolate)

1. Place the chocolate into a heat-proof bowl along with the oil. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
2. Pour the ganache over the top of the peanut caramel, use a spoon or off set spatula to spread it out. Place into the fridge for 10-15 minutes to set the chocolate. Optional: While the chocolate is still wet, pipe lines of peanut butter and drag a skewer or tooth pick through to create a feathered detail.
3. Slice the bars into square and serve. TIP: Heat a knife in some hot water before cutting to prevent the chocolate from cracking.