British

Salted Peanut Fudge Squares

June 25, 2020
Photo by Retrobakes
Author Notes

A peanut butter shortbread topped with a sugary, crunchy peanut layer. —Retrobakes

  • Prep time 20 minutes
  • Makes 16
Ingredients
  • Base
  • 4 ounces butter, softened
  • 3 ounces sugar
  • 6 ounces all-purpose flour
  • 1.5 ounces peanut butter
  • 3 ounces corn starch
  • Topping
  • 6 ounces sugar
  • 6 ounces butter
  • 2 tablespoons golden syrup
  • 8 ounces roasted, salted peanuts
In This Recipe
Directions
  1. Preheat oven to 350F/180C
  2. Cream the butter, peanut butter and sugar for the base until light and fluffy.
  3. Sift the flour, cornflour and salt together and work into the mixture to make a smooth dough.
  4. Press into a lined tin. I used my 9″x9″ tin (23cm square). Prick with a fork and bake for 15-20 minutes.
  5. Meanwhile, put the sugar, syrup and butter for the topping in a small pan and heat until the sugar has dissolved. Simmer for 5 minutes, then stir in the nuts. Spread over cooked base.
  6. Leave to cool in the tin and then cut into squares.

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