Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Shortbread with Honeycomb and Melted Chocolate Recipe

★★★★★

4.5 from 112 reviews
  • Author: Mariam
  • Total Time: 1 hour 10 minutes
  • Yield: about 12 servings 1x

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/peanut-shortbread-with-honeycomb-and-melted-chocolate-recipe/