Peanut Butter Oatmeal Raisin Millionaire's Shortbread
This Peanut Butter Oatmeal Raisin Millionaire's Shortbread is a decadent dessert when you want something over the top and delicious!
Equipment
- Mixing Bowls
- Hand or stand mixer
- 9-inch baking pan
- Rubber spatula
- Sharp knife
Ingredients
Crust:
- 2 sticks unsalted butter softened
- 2/3 cup light brown sugar packed
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/2 cup raisins
Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup light brown sugar packed
- 1/2 cup smooth peanut butter
- 1 cup roasted peanuts roughly chopped
Topping:
- 1 (10-ounce) bag dark chocolate chips
- Flaky sea salt (optional)
Instructions
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper and grease with cooking spray. Set aside.
- To make the crust, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Stir in the vanilla. Add the flour, oats, salt, cinnamon, and nutmeg and mix until well-combined. Stir in the raisins and transfer to the prepared baking dish. Press out into an even layer and bake until lightly golden brown and puffed up, 25 to 30 minutes. Remove from the oven and allow to cool slightly.
- To make the filling, fill a medium saucepan with about 2-inches of water and set over moderate heat. Bring to a simmer. In a large bowl, combine the condensed milk, brown sugar and peanut butter. Set the bowl over the simmering water, making sure that the water doesn't touch the bottom of the bowl. Cook for about 3 to 6 minutes until the mixture has slightly thickened and come together. Remove the bowl and fold in the chopped peanuts. Pour the caramel over the cooled shortbread crust. Evenly smooth it out, making sure to cover the crust completely. Place in the fridge and allow to chill for at least 30 minutes.
- Melt the chocolate in the double boiler, stirring frequently until completely smooth. Alternately, you can also heat it in the microwave in short bursts stirring until melted and smooth. Remove from heat and pour over the chilled caramel. Spread out in an even layer and sprinkle with salt, if using. Place back in the fridge for another 30 minutes before slicing. Remove the bars from the pan, using the excess parchment paper. Cut into even pieces and store any leftovers in the fridge. Will keep up to a week, or a few weeks in the freezer. Enjoy!