200 gms butter, softened
70 gms caster sugar
1/4 tsp sea salt
250 gms plain flour
1/2 cup dulche de leche* or Nestle Top ‘n’ Fill Caramel
1/2 cup crunchy peanut butter
175 gms chopped dark chocolate
*Dulce de leche is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelization of the product, changing flavour and colour. You can buy jars of dulche de leche in some supermarkets and specialty food shops.
Preheat oven to 160 degrees C. Line the base and sides of a 20cm x 30cm slice tin with baking paper.
In a food processor, mix 175 gms butter, sugar and 1/4 teaspoon sea salt until light and fluffy. Add flour and mix until the mixture just comes together. Press into the prepared tin, then bake for 15 -20 minutes or until golden. Cool in the tin.
Place the dulche de leche and peanut butter in the food processor and mix until combined. Spread the caramel/peanut butter mixture over the shortbread and refrigerate for 20 minutes or until firm.
Stir the chocolate and remaining butter in a heatproof bowl over a saucepan of simmering water until melted. Cool slightly, then spread over the caramel layer and refrigerate until set. To serve, cut into squares with a sharp knife.