Peanut Shortbread with Honeycomb and Melted Chocolate Recipe

Introduction

This Peanut Shortbread with Honeycomb and Melted Chocolate is a delightful treat combining buttery shortbread, crunchy peanuts, airy honeycomb, and rich chocolate. Perfect for sharing, it balances sweet and salty flavors with a satisfying texture.

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 (prepared as per Thermomix instructions)
• 100 grams melted chocolate

Instructions

1. Step 1: Preheat your oven to 160°C (320°F). Line a large slice tray with baking paper to ensure easy removal and clean up.
2. Step 2: 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. Step 3: 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. Step 4: 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. Step 5: 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. Step 6: 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. Step 7: 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.

Tips & Variations

• Use salted peanuts for an extra salty crunch that complements the sweetness.
• If you don’t have a Thermomix, make honeycomb using a traditional stovetop method or purchase pre-made honeycomb.
• For a nut-free version, omit peanuts and use seeds such as sunflower or pumpkin instead.
• Dark chocolate works well as an alternative to melted milk chocolate for a richer finish.

Storage

Store the shortbread bar in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. Allow refrigerated bars to come to room temperature before cutting for easier slicing. The flavors improve if left to rest for a day or two.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without a Thermomix?

Yes, you can cream the butter and sugars with a hand mixer and fold in the dry ingredients by hand. The honeycomb can be made on the stove or purchased ready-made.

How do I prevent the honeycomb from becoming soggy?

Pour the honeycomb over the cooled, firm shortbread and avoid spreading it with a spatula. Let it cool and set without disturbance to maintain its airy texture.

Peanut Shortbread with Honeycomb and Melted Chocolate Recipe

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4.7 from 75 reviews

This Peanut Shortbread with Honeycomb and Melted Chocolate is a delightful treat combining the rich, buttery texture of shortbread with crunchy peanuts, airy honeycomb, and a smooth chocolate topping. Perfect for sharing or savoring as a sweet snack, this recipe involves whipping butter and sugars, baking the shortbread base, and layering with homemade honeycomb and melted chocolate for an indulgent finish.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Ingredients

Scale 1x2x3x

Shortbread Base

• 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 Layer

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

Chocolate Topping

• 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 for easy removal and cleanup.
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 the brown sugar and raw caster sugar, continuing to whip for another minute at the same speed to create a light, creamy mixture.
3. Combine Flavorings and Dry Ingredients: Add the vanilla bean paste and pink salt flakes and combine for 10 seconds at butterfly/speed 3. Remove the butterfly whisk, then add the bakers flour, roughly chopped peanuts, and peanut butter. Blend for 20 seconds at speed 5 to form a dough.
4. Press Dough Into Tray: Tip the dough onto the prepared tray. Using floured hands, press it evenly across the tray surface. Prick the surface all over with a fork to prevent puffing during baking. Freeze the dough for at least 20 minutes until firm.
5. Bake the Shortbread: Bake the shortbread in the preheated oven for 30 minutes until golden brown all over. Remove from oven 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 it reaches all edges without spreading it with a spatula, preserving its airy texture. Allow the honeycomb to cool and set.
7. Top with Melted Chocolate: Spread the melted chocolate evenly over the set honeycomb layer. Let the bar rest at room temperature for a few days before cutting into shards for the best flavor meld and easier cutting.

Notes

• This recipe requires a Thermomix or similar appliance for mixing and honeycomb preparation.
• Ensure the dough is well chilled to prevent puffing during baking.
• Do not spread the honeycomb after pouring to keep its airy texture intact.
• Allow the finished bar to rest for a few days for better flavor and easier slicing.
• Use floured hands to prevent the dough from sticking when pressing into the tray.

Keywords: Peanut Shortbread, Honeycomb, Melted Chocolate, Thermomix, Dessert, Sweet Snack, Peanut Butter, Homemade Honeycomb