Description
Three layers of buttery shortbread, thick peanut butter caramel, and chocolate ganache topped with Reese’s cups. Rich, chewy, and tastes like a homemade candy bar.
Ingredients
Units
Scale
Shortbread Base
- 3/4 cup (170 grams) unsalted butter, room temperature
- 1/4 cup (50 grams) granulated white sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
Peanut Butter Caramel
- 1 can (14 ounces or 396 grams) sweetened condensed milk
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (130 grams) all-natural peanut butter
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/4 cup (60 millilitres) heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips
- 9 Reese’s peanut butter cups, halved or quartered
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Beat the butter and sugar together in a medium bowl until light and creamy, about 2 minutes.
- Add the egg yolk and vanilla extract and beat until everything is well combined and smooth.
- Mix in the flour until the mixture looks crumbly but holds together when pressed.
- Press the shortbread dough firmly and evenly into the bottom of your prepared pan. Bake for 20-25 minutes until the edges turn golden brown. Let it cool completely on a rack while you make the caramel.
- Combine the condensed milk, butter, brown sugar, peanut butter, and vanilla in a medium saucepan over medium heat. Stir continuously until everything melts together and becomes smooth.
- Bring the mixture to a gentle boil, then reduce the heat to low. Keep stirring constantly for 10-15 minutes. The caramel should thicken noticeably and turn a rich caramel colour. Your arm will get tired — this is normal.
- Pour the hot caramel over the cooled shortbread base and spread it evenly. Pop the whole pan in the fridge for 30 minutes to set.
- Warm the heavy cream in the microwave until it’s just hot to the touch, about 20-30 seconds.
- Pour the warm cream over the chocolate chips in a small bowl and let it sit for 1 minute. Stir until the chocolate melts completely and the ganache is smooth and glossy.
- Take the pan out of the fridge and pour the ganache over the set caramel layer. Spread it evenly with an offset spatula — you can make swirls or keep it smooth, your choice.
- Press the Reese’s cups gently into the ganache while it’s still soft, arranging them however you like.
- Let the ganache set at room temperature for about 30 minutes, or speed things up in the fridge for 15 minutes. Lift the whole thing out using the parchment paper overhang and cut into 16 squares.
Notes
The caramel step really does require constant stirring. If you walk away, it’ll burn on the bottom. All natural peanut butter (the kind where the oil separates) gives you better control over sweetness since regular peanut butter already has added sugar.
If the ganache seizes up or looks grainy, add a tiny splash more warm cream and stir vigorously to bring it back.
These bars are rich, so cutting them small is actually a good idea, a little goes a long way.
- Prep Time: 1 hour 20 mins
- Cook Time: 20 mins