Peanut Shortbread with Honeycomb and Melted Chocolate Recipe

Introduction

This Peanut Shortbread with Honeycomb is a delightful treat that combines buttery, nutty shortbread with sweet, crunchy honeycomb and a rich layer of melted chocolate. It’s a perfect indulgence for peanut lovers and a showstopper for any dessert table.

Ingredients

• 220 grams butter, cubed
• 120 grams brown sugar
• 100 grams raw caster sugar
• 1 teaspoon vanilla bean paste
• 2 pinches pink salt flakes
• 330 grams bakers or strong flour
• 40 grams peanuts, roughly chopped
• 100 grams peanut butter
• 1 batch Thermomix honeycomb
• 100 grams melted chocolate

Instructions

1. Step 1: Preheat the oven to 160°C and line a large slice tray with baking paper.
2. Step 2: To make the shortbread, place the cubed butter into the Thermomix bowl. Chop for 6 seconds on speed 5 or until softened. Insert the Butterfly whisk and whip for 1 minute on Butterfly speed 3.
3. Step 3: Add both sugars and continue whipping for another minute on Butterfly speed 3. Add the vanilla bean paste and pink salt, then combine for 10 seconds on Butterfly speed 3. Remove the Butterfly.
4. Step 4: Add the flour, chopped peanuts, and peanut butter. Blend for 20 seconds on speed 5 to form the dough.
5. Step 5: Tip the dough into the prepared tray. Using floured hands, press the dough evenly into the tray and prick the surface all over with a fork. Freeze the tray until firm for at least 20 minutes.
6. Step 6: Bake the shortbread for 30 minutes or until evenly browned. Allow it to cool completely.
7. Step 7: Prepare the honeycomb following Thermomix instructions. Pour the honeycomb quickly over the cooled shortbread, tilting the pan so it reaches the edges. Avoid spreading with a spatula to retain the honeycomb’s airiness. Let it cool.
8. Step 8: Spread the melted chocolate over the honeycomb layer. Note that cutting neat pieces is easier after a few days at room temperature. The bars become even more delicious with a bit of patience.

Tips & Variations

• Use floured hands to press the dough to prevent sticking and ensure an even layer.
• For a twist, substitute roasted salted peanuts with almonds or hazelnuts for a different nutty flavor.
• If you don’t have a Thermomix, you can whip the butter and sugars by hand or with a mixer and make the honeycomb on the stove using a candy thermometer.
• Allow the bars to chill completely before slicing to help maintain clean edges and prevent the honeycomb from cracking.

Storage

Store the peanut shortbread in an airtight container at room temperature for up to five days. Keep it away from heat to prevent the chocolate from melting. If refrigerated, allow it to come to room temperature before serving for the best texture. This treat can also be frozen for up to a month; thaw gently before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a Thermomix?

Yes, you can. Use a stand mixer or hand mixer to cream the butter and sugars, and prepare the honeycomb on the stovetop using a candy thermometer to reach the correct temperature.

Why is the shortbread dough frozen before baking?

Freezing the dough helps it firm up, which prevents shrinking during baking and results in a better texture and shape for the shortbread base.

Peanut Shortbread with Honeycomb and Melted Chocolate Recipe

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★★★★★

4.5 from 112 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: about 12 servings 1x

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Description

This Peanut Shortbread with Honeycomb is a deliciously rich treat combining buttery, crunchy peanut shortbread with a layer of airy, sweet honeycomb and a smooth melted chocolate topping. Perfect for those who love the combination of nutty and sweet textures in a sophisticated dessert bar that gets better with time.

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Ingredients

Scale 1x2x3x

Peanut Shortbread

• 220 grams butter, cubed
• 120 grams brown sugar
• 100 grams raw caster sugar
• 1 teaspoon vanilla bean paste
• 2 pinches pink salt flakes
• 330 grams bakers or strong flour
• 40 grams peanuts, roughly chopped
• 100 grams peanut butter

Honeycomb

• 1 batch Thermomix honeycomb (prepared as per Thermomix instructions)

Finishing

• 100 grams melted chocolate

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Instructions

1. Preheat and Prepare Tray: Preheat your oven to 160°C (320°F). Line a large slice tray with baking paper to ensure easy removal and clean up.
2. Whip Butter and Sugars: Place the butter into the Thermomix bowl and chop for 6 seconds at speed 5 until softened. Insert the butterfly whisk and whip for 1 minute at butterfly/speed 3. Add both sugars and continue whipping for another minute at the same speed and setting to create a lighter, creamy mixture.
3. Combine Flavorings and Dry Ingredients: Add vanilla bean paste and pink salt flakes and combine for 10 seconds at butterfly/speed 3. Remove the butterfly whisk. Add the bakers flour, roughly chopped peanuts, and peanut butter, then blend for 20 seconds at speed 5 to form the dough.
4. Press Dough Into Tray: Tip the dough out onto the prepared tray. Using floured hands, press it evenly across the tray’s surface. Prick the surface all over with a fork to prevent puffing. Freeze the dough for at least 20 minutes until firm.
5. Bake the Shortbread: Bake the shortbread in the preheated oven for 30 minutes or until it is golden brown all over. Remove and allow to cool completely.
6. Add Honeycomb Layer: Prepare the honeycomb according to Thermomix instructions. Quickly pour the honeycomb over the cooled shortbread, tilting the pan gently so the honeycomb reaches all edges without spreading it with a spatula to keep the airy texture intact. Allow it to cool and set.
7. Top with Melted Chocolate: Spread the melted chocolate over the set honeycomb layer evenly. Note that the bar is best cut into shards after it has rested at room temperature for a few days, as it’s difficult to cut cleanly sooner but more delicious as flavors meld.

Notes

• Freezing the dough before baking helps maintain an even texture and prevents spreading.
• Do not spread the honeycomb with a spatula to keep its airy, crunchy texture intact.
• Allowing the finished bars to rest for a couple of days at room temperature significantly improves cutting and flavor meld.
• The use of raw caster sugar gives a delicate sweetness and crunch to the shortbread.
• Use pink salt flakes for an interesting salty contrast, but you may substitute with fine sea salt if unavailable.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: Peanut Shortbread, Honeycomb, Thermomix dessert, Peanut Butter dessert, Chocolate topping, Easy bake cookies, Nutty shortbread bars