Prepare to fall in love with these vegan peanut millionaires bars. The only thing in the world better than chocolate and peanut butter, is peanut shortbread, peanut butter caramel caramel and chocolate.
This is my unique take on the classic and most loved Millionaires bar, but with a nutty twist!
Say hello to a peanut butter’s dream! Light, crumbly and buttery peanut shortbread, topped with a thick and chewy peanut caramel with a thin layer of rich dark chocolate is all you ever need in a dessert.
I added peanut butter into the shortbread to make it slightly more chewy with a nutty flavour. I also mixed salted peanuts into the caramel for crunch. You will go nuts over these bars… pun intended!
These bars are quick and easy to make, with little prep!
Ingredients you’ll need to make these Peanut Millionaires Bars:
This is to make the shortbread. Use plain flour as we don’t want the shortbread to rise, unlike cakes and cupcakes.
Added into the shortbread for sweetness and into the caramel to add a golden colour.
Dairy-free block butter:
I used block butter in the shortbread and caramel as it’s much thicker and easier to work with.
One of my recent favourite peanut butters is the Koro Smooth Peanut Butter. They also have a crunchy range with is equally delicious! Any peanut butter will work perfectly, just make sure to get a good quality one!
Vegan condensed Milk:
My favourite vegan friendly condensed milks are the Natures Charm Coconut / Oat Condensed Milk and the Carnation Condensed Oat Milk. All of these work perfectly in the vegan caramel.
Light brown sugar:
I used light brown sugar in the caramel to give a richer flavour and deeper colour.
You can’t have a peanut millionaires bar and not add a pinch of salt. Make sure to find a high quality sea salt / flaked salt. It will really bring out all of the flavours.
Don’t get this confused with corn syrup or agave syrup. Golden syrup (also known as light treacle) is a sugar syrup which is ideal of adding into caramel to add a richer flavour.
I like to use a 70% or above dairy-free dark chocolate to top off these bars. It intensifies the flavour of the entire bar.
I like to add a drop of a neutral flavoured oil (like sunflower oil) into chocolate as it adds shine when the chocolate sets.
Mix whole peanuts into the caramel for added flavour and crunch. It’s delicious!
Secret to the best shortbread:
I feel like i’m a pro with shortbread now. Ever since I made my Vegan Shortbread Brownies, I have been loving using this shortbread recipe as a base for brownies, cupcakes and bars. It contains only 4 ‘easy to find ingredients’ – flour, sugar, butter and peanut butter.
Add all the ingredients into a bowl, rub together with your fingers until a dough forms then press into your lined tin. It couldn’t be easier to make, with the tastiest outcome! If there is one step you NEED to make from this recipe, it’s the shortbread! You’re welcome *insert drool emoji* – haha!
The secret to the best vegan caramel:
The caramel filling is perfectly sweet, thick and chewy, and has a really nice silkiness to it. I added vegan condensed milk, dairy-free butter, light brown sugar, golden syrup and sea salt into a saucepan and allowed it to bubble and cook. To give the caramel even more delicious flavour, I added in some smooth peanut butter from Koro. When I say this is the tastiest nut butter in the world, trust me! I could drink this stuff, it tastes absolutely incredible! Koro really know what they’re doing when they made this!
Use code: HOLLYJADE5 to get £££ off your orders online at Koro-shop.co.uk
Looking for more caramel inspired recipes? Check these out:
Vegan Peanut Millionaires Bars. Light, crumbly peanut shortbread, peanut caramel covered by a beautiful layer of dark chocolate.
Ingredients for the shortbread
200g of plain flour
115g of caster sugar
190g of dairy-free block butter*
1 tablespoon of peanut butter (smooth or crunchy)
Ingredients for the caramel
100g of dairy-free block butter*
280g of dairy-free condensed milk*
120g of light brown sugar
1/4 teaspoon of sea salt
30g of golden syrup
50g of smooth peanut butter
70g of peanuts
Ingredients for the chocolate
100g of dairy-free dark chocolate
1/2 teaspoon of neutral oil*
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.
Sift the flour and sugar into a medium sized mixing bowl.
Add in the cold butter and peanut butter. Using your fingertips, rub the butter and peanut butter into the flour mixture crumbly dough forms.
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.
Place into the middle of the oven and bake for 20 minutes or until light and golden in colour.
Remove from the oven and allow to cool while you make the peanut caramel.
Method (peanut caramel)
Place the dairy-free block butter in to a medium sized saucepan and place over medium heat on the hob. Melt the butter.
Add in the rest of the caramel ingredients (except the peanuts) into the pan with the butter.
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).
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.
Once the caramel has reached the correct temperature, remove from the heat, and stir in the peanuts.
Quickly, pour the peanut caramel over the cooled shortbread base and smooth out with a off set spatula.
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.
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.
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.
Slice the bars into square and serve. TIP: Heat a knife in some hot water before cutting to prevent the chocolate from cracking.