Print

Peanut Shortbread with Honeycomb and Melted Chocolate Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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