Category: Baking

Yield: 96 cookies

Ingredients:

Shortbread Ingredients:

• 1200 g all-purpose flour
• 400 g granulated sugar
• 908 g unsalted butter, melted
• 16 g kosher salt

 

Peanut Butter Caramel Ingredients:

• 1600 g sweetened condensed milk
• 800 g light brown sugar
• 454 g glucose
• 454 g unsalted butter
• 480 g heavy cream
• 16 g kosher salt
• 480 g Once Again Organic Creamy Peanut Butter

 

Chocolate Topping Ingredients:

• 908 grams couverture milk chocolate

Directions:

• Prepare the Shortbread: Preheat oven to 350 °F. Line a full sheet tray with parchment paper or silicone baking mat and top with a pan extender. Combine shortbread ingredients into a homogenous mixture and press into the prepared pan in an even layer. Dock the dough and bake for 30-45 minutes or until golden brown and cooked thru. While hot, compact the shortbread with a large offset spatula to ensure an even layer. Let cool completely.
• Prepare the Caramel: Combine ingredients except the peanut butter in a large pot. Boil over medium heat to 226 °F. Remove from the heat and whisk in peanut butter until emulsified. Pour onto cooled crust and let cool completely.
• Prepare the Chocolate Topping: Temper the chocolate according to manufacturer’s instructions. Spread evenly onto prepared caramel. Let chocolate crystalize. Use a serrated knife to cut into desired size.