Rachel Allen's chocolate, toffee and peanut squares recipe

1. 1

   Preheat the oven to 180C/160C fan/gas 4.

2. 2

   Line the base of a 20 x 30cm Swiss roll tin with baking parchment.

3. 3

   In a food processor, whiz together the caster sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs.

4. 4

   Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar.

5. 5

   Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.

6. 6

   Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.

7. 7

   Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.

8. 8

   Place the milk chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt.

9. 9

   Remove from the heat and pour over the peanut- studded dulce de leche, allowing it to cool, then leave in the fridge for 1-2 hours to set.

10. 10

    Once set, cut the mixture into squares in the tin and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.