26 October, 2019

Honeycomb Peanut Biscuit bars by Tate and Lyle

Tate & Lyle honeycombe peanut bars
by Tate & Lyle

Sweet, buttery, crunchy and crumbly- shortbread biscuit is a perfect combination of flavours and textures. Try this luxurious bicky with a bottom layer made from shortbread, the middle layer filled with lush honeycomb and salted peanut caramel, and the top layer made with dark chocolate.

Ingredients

For the Shortbread

250g plain flour

200g chilled unsalted butter (cubed)

100g Tate & Lyle Golden Caster Sugar

1/2 tsp Vanilla Essence

Pinch of salt

For the salted peanut & honeycomb caramel layer

1 can condensed milk (379g)

80g butter

3 tbsp Lyle's Golden Syrup

2 tbsp Tate & Lyle Dark Brown Sugar

80g salted peanuts (chopped)

3 tbsp honeycomb pieces

For the chocolate topping

300g dark chocolate (chopped)

50g butter

Star shaped sugar sprinkles to decorate (optional)


Instructions

How to make this recipe

1. Heat the oven to 160C (140C fan) and line the baking tin with baking parchment. 

2. In a large bowl, rub together flour and butter using your hands until the texture resembles fine breadcrumbs, then add sugar, vanilla and pinch of salt. 

3. Transfer the mixture into a lined baking tray and press firmly using the back of the spoon. Bake for 50 minutes or until golden brown. Leave to cool in the tin. 

4. Make the caramel by placing all the ingredients in a small pan. Heat gently until it simmers, then stir continuously for 5 minutes until it thickens. Leave to cool for a couple of minutes. 

5. Sprinkle chopped salted peanuts and honeycomb pieces on top of the shortbread then pour the caramel over the top. Leave to cool completely. 

6. Place the dark chocolate and butter in a bowl over a pan of simmering water and allow it to melt. 

7. Pour the chocolate mixture on top of the caramel and allow it to set completely. 

8. Cut into squares and enjoy!


Check out the baker

Thanks to Anna Wierzbinska for creating the recipe. Find more of her recipes on Anna's website.

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