Peanut Butter Mousse Pie (No-Bake)

We all LOVED this pie. I was looking for a recipe for this pie ever since tasting a similar one at Mo's Seafood Restaurant in Seaside, OR last summer. Four of us shared one slice of Mo's giant pie after our meal and it was SO GOOD!! It took me awhile to find and make this recipe, but I'm so glad I finally did. It was really similar to Mo's and pretty easy to make. This recipe is no-bake. You do have to use the stove to melt butter and later, chocolate. 

Peanut Butter Mousse Pie (No-Bake) 

adapted from Crowded Kitchen

Crust:

22 oreos
5 tbsp melted butter

Mousse:
12 oz cream cheese, room temperature
1 ½ cups smooth peanut butter
1 ½ cups powdered sugar
½ tsp vanilla extract
¼ tsp salt
1 ½ cups heavy cream, cold

Ganache:
4 oz semisweet chocolate, chopped
½ cup heavy cream
Peanut butter cups, for topping (optional)

1. To the mixing bowl of a food processor, add the chocolate sandwich cookies and the melted butter. Pulse repeatedly, until a fine crumb forms. Using your fingers first, and then the bottom of a measuring cup, smooth and compress the cookie and butter mixture into the bottom and up the sides of a pie tin. Move the prepared tin to the refrigerator while you make the mousse filling.

2. To a large mixing bowl, add the cream cheese and beat on medium speed until fluffy, about 2 minutes. Add in the peanut butter, powdered sugar, vanilla and salt, and beat on medium speed for another minute. Add in the heavy cream and beat until the mixture is super light and fluffy, about 3 minutes.

3. Pour the mousse mixture into the prepared pie tin and use an offset spatula or another long, flat tool to smooth it out. Move to the refrigerator and chill until the mousse firms up, about 2 to 3 hours.

4. On the stove, heat the ½ cup of heavy cream until it's steaming hot, but not boiling. To a small mixing bowl, add the chocolate. Pour the heated heavy cream over the chocolate, and let the mixture sit for 1-2 minutes, then whisk the mixture until the chocolate is fully melted and evenly incorporated into the heavy cream.

5. Pour the ganache over the top of the pie and use an offset spatula or another long, flat tool to smooth out the ganache. Optionally, top with halved or quartered peanut butter cups along the edges of the pie. Move to the fridge and chill until set, about 30 to 60 minutes.

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Chocolate Peanut Butter Granola

Buona Pasqua!!! My family and I love this granola. I made it about 5 times after I first made it a few weeks ago. I even made it when I had post-cold congestion and couldn't taste or smell anything, lol. This recipe comes from Mel's Kitchen Cafe.

Chocolate Peanut Butter Granola

adapted from Mel's Kitchen Cafe

2 cups (200 g) old-fashioned rolled oats
1 cup (100 g) quick oats
½ cup (135 g) peanut butter, natural or regular
¼ cup (80 g) pure maple syrup
3 tablespoons (42 g) coconut oil
1 tablespoon (13 g) brown sugar or coconut sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup (135 g) roasted peanuts, optional
1 to 1 ½ cups (170-255 g) dark chocolate chunks or chocolate chips

 

1. Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.

2. In a large bowl, toss the old-fashioned oats and quick oats together. In a small microwave-safe bowl or liquid measuring cup, add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt. Microwave for 30 to 45 seconds until the peanut butter and coconut oil are melted and the ingredients can easily be whisked together into a smooth mixture (don't overheat). (I just melt everything together in a small saucepan on the stove- I don't like using the microwave for stuff like this.)

3. Pour the peanut butter mixture over the oats and stir until evenly combined. Add the peanuts, if using, and toss until evenly combined. Spread the granola evenly on the prepared sheet pan and bake for 15 minutes. Stir. Bake another 10 minutes.

4. Sprinkle the chocolate chips across the top of the granola and give a quick stir to combine them into the granola. Return to the oven for 1 minute.

5. Out of the oven, DO NOT STIR- if you want granola clusters. I don't care, so I stir here, because I don't need the clusters. Let the granola cool completely on the sheet pan.

6. When cooled, stir or scrape the granola into pieces and store in a covered container. The granola keeps well at cool, room temperature for several weeks.

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Peanut Butter Chocolate Chip Bars

 These bars were quick, easy and delicious. Just what we all need sometimes! I hadn't baked anything in quite a while, due to not having time, and these were easy to do on a weekend. They use ingredients I keep on hand, too.

Peanut Butter Chocolate Chip Bars

adapted from Mel's Kitchen Cafe

¾ cup (170 g) salted butter
½ cup (128 g) creamy peanut butter
2 large eggs
1 ½ cups (318 g) packed light brown sugar
1 tablespoon vanilla extract
2 cups (284 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340 g) chocolate chips

1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (optional- I don't use). Spray the foil with nonstick cooking spray. If not using foil, just spray your baking pan with nonstick cooking spray. Set aside.

 
2. In a large microwave-safe bowl or a pot on the stove, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract. Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.

3. Press the dough evenly in the prepared pan. Bake for 15-20 minutes until set in the middle and lightly browned on the edges. Don’t overbake! Let cool completely in the pan before cutting into squares.

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One-Bowl Nutella Brownies

These brownies were so delicious, with a perfect chewy texture, great flavor, and they were so easy to make, too. I topped them with a chopped bar of Ikea Milk Chocolate and some French sea salt.

One-Bowl Nutella Brownies 

adapted from An Edible Mosaic 

1/2 cup unsalted butter
1 cup granulated white sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup Nutella divided into 1/2 cup + 1/4 cup
3/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
3 tablespoons chocolate chunks for topping (optional)
1/2 teaspoon flaky sea salt for topping

1. Preheat the oven to 350F. Line an 8 by 8-inch baking pan with a piece of parchment paper so it hangs over all 4 sides OR just spray with cooking spray- what I did.

2. Melt together the butter and sugar in a large microwave-safe bowl or in a double boiler or a medium pan on the stove. Once the butter is melted, stir very well. Don’t stop when the sugar is dissolved, keep stirring until the mixture looks glossy and thick. Stir in the eggs, vanilla, and salt, and then 1/2 cup Nutella. Add the cocoa powder and flour, and stir just until combined.

3. Transfer the brownie batter to the prepared pan and spread it out evenly. Dollop the remaining 1/4 cup Nutella around the top and then swirl it a bit (don’t go overboard and swirl too much or it’ll just mix into the batter).

4. Bake until the brownies are set along the outside, but still look a touch gooey in the center, about 30 minutes, being careful not to over-bake. (If you want to do a toothpick test, the brownies should come out of the oven when they still have some moist crumbs on the toothpick.)

5. As soon as they’re out of the oven, sprinkle the chocolate chunks on top and sprinkle on the flaky salt. Let them cool before slicing and serving.

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Scotcheroos

This version of Scotcheroos was so good. It's from Mel's Kitchen Cafe. They has some extra things that really bring them up a level. I do have another, older recipe on this blog for these, but this recipe is so much better. I usually don't make things with corn syrup, but these are worth it! You can use part honey.

Scotcheroos 

adapted from Mel's Kitchen Cafe

¼ cup (57 g) salted butter
1 ¼ cups (425 g) light corn syrup
½ cup (106 g) granulated sugar
½ cup (106 g) packed light brown sugar
1 teaspoon vanilla extract
1 ¼ cups (320 g) peanut butter (see note)
8 cups (227 g) crisp rice cereal (like rice krispies)
1 cup (170 g) chocolate chips (milk or semisweet)
1 cup (170 g) butterscotch chips

1.  Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.

2.  In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.
Stir in the peanut butter and vanilla until well-combined. Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.

3.  Press the mixture lightly into the prepared pan. Don't press down too much or the scotcheroos will be too firm.

4.  Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined. (I just melted on the stove.) Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.

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Triple-Decker Mint Brownies

I have two other recipes for mint brownies on this blog, but this one was different enough that I wanted to try it. I actually made this back in February for St. Patrick's Day, lol. I just haven't gotten around to posting them. 

Triple-Decker Mint Brownies  

adapted from The Kitchn

BROWNIES:

1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, finely chopped
1/4 cup unsweetened Dutch process cocoa powder
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon kosher salt

FOR THE BUTTERCREAM:

1/2 cup (1 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 teaspoons peppermint extract

green food coloring, optional

Pinch kosher salt
2 cups powdered sugar

FOR THE GANACHE:

6 ounces dark chocolate, finely chopped
1/2 cup heavy cream

MAKE THE BROWNIES:
1.  Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with cooking spray or butter.

2.  Melt the butter and chocolate in a medium saucepan over low heat, stirring constantly. Remove the pan from the heat and whisk in the cocoa powder, sugar, and vanilla until no lumps remain. Let sit for 5 minutes so the cocoa powder can bloom. Whisk the eggs in one at a time, mixing well after each addition. Add the flour and salt and fold in with a rubber spatula.

3.  Transfer to the prepared baking pan and spread in an even layer. Bake until set, 23 to 25 minutes. Cool completely in the pan.

MAKE THE BUTTERCREAM:
4.  Place the butter and cream cheese in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth, about 2 minutes. Beat in the peppermint extract, green food coloring, and salt.

5.  With the mixer on low speed, gradually add in the sugar. Once incorporated, increase the speed to medium-low and mix until smooth and fluffy. Spread in an even layer over the brownies. Refrigerate at least 30 minutes. Meanwhile, make the ganache.

MAKE THE GANACHE:
6.  Place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over low heat until bubbling round the edges, then pour it over the chocolate mixture. Let sit for about 10 minutes, then stir with a spatula until completely smooth. Let it cool at room temperature for about 10 minutes, then use it as soon as it starts to thicken up.

7.  Remove the brownies from the refrigerator and spread the ganache in an even layer over the buttercream with an offset spatula or knife. Refrigerate for at least 30 minutes before slicing and serving.

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Extra Fudgy Brownies

Here's a good brownie recipe if you enjoy fudgy, chewy brownies. You do have to melt some butter and  unsweetened chocolate, but I do that on the stovetop and then mix up the rest of the batter right in the chocolate pan. Instead of using chocolate chips, I used peanut butter chips, and I really liked the choc/pb combo.

Extra Fudgy Brownies  

adapted from Mel's Kitchen Cafe 

½ cup boiling water
2 ounces (57 g) unsweetened chocolate, finely chopped
⅓ cup (28 g) unsweetened or Dutch-process cocoa powder 
2 ⅓ cups (495 g) granulated sugar
½ cup sunflower, canola or vegetable oil
4 tablespoons (57 g) butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (249 g) all-purpose flour
½ teaspoon salt
1 cup (170 g) peanut butter OR chocolate chips (or a mix)

1.  Preheat oven to 350 degrees F. Spray a 9X13-inch metal pan with cooking spray. 

2.  In a medium, heavy-bottomed saucepan boil the water. Whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn’t melt fully, just wait a bit and it will soften and melt. Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.

3.  Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate or PB chips (don’t overmix, just fold them in until evenly distributed).

4.  Spread the batter evenly in the prepared pan. Bake for 20-27 minutes until crackly on top and set around the sides. Cool completely.

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Mississippi Mud Cake

Yum, this cake was delicious. I had no idea it would be a full-size, tall cake in the cake pan like this- I was expecting some skinny cake like Texas Sheet Cake. This was so good. I'd make it again for someone's birthday. The directions say to let cool before eating, but we ate it warm, and the melty marshmallows and warm icing was sooo good. I had a piece the next day and preferred it warm. While warm, it's a mess and hard to serve, but it's a delicious mess. 

Mississippi Mud Cake

adapted from The Kitchn

FOR THE CAKE:

2 large eggs

1 cup whole or 2% milk
1/2 cup sour cream
1 cup plus 1 tablespoon vegetable oil, divided
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 (10-ounce) bag mini marshmallows (about 4 cups)

FOR THE FROSTING:

8 tablespoons (1 stick) butter
1/3 cup whole or 2% milk
1/4 cup Dutch-processed cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups powdered sugar

1. Place 2 large eggs, 1 cup whole or 2% milk, and 1/2 cup sour cream in a medium bowl and let sit until room temperature, 30 to 45 minutes.

2.  Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x13 baking dish with 1 tablespoon of the vegetable oil.

3.  Place 2 cups all-purpose flour, 1 cup packed light brown sugar, 1 cup granulated sugar, 1/2 cup Dutch-processed cocoa powder, 1 1/2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl and whisk until combined. Add 1 cup vegetable oil, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the egg mixture and whisk until smooth and combined. Pour over the flour mixture and stir with a wooden spoon or flexible spatula until just combined. Transfer into the baking dish. Bake until a toothpick inserted in the center comes out clean, 30 to 33 minutes.

4.  Remove the cake from the oven and evenly scatter 10 ounces mini marshmallows (about 4 packed cups) over the cake. Return to the oven and bake until the marshmallows start to melt, 2 to 3 minutes.
Place the baking dish on a wire rack and let the cake cool for 30 minutes. 

5.  Meanwhile, prepare the frosting: melt 1 stick butter in a large saucepan over medium heat. Add 1/3 cup whole or 2% milk, 1/4 cup Dutch-processed cocoa powder, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Whisk until combined. Slowly sift in 2 1/2 cups powdered sugar and whisk until smooth, about 1 minute. (I tried to sift, but it just made a mess, so I ended up skipping it- was fine) Remove the saucepan from the heat and let cool until the cake is ready. Slowly pour the frosting over the warm cake and spread into an even layer. Let sit until the frosting is set, about 30 minutes, before slicing and serving OR wait about 5 minutes and dig in- that's what we did. :) 

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Brookies (Brownies + Cookies)

These were fun to make- I made them before Christmas to have ready for my son when he got home from college. I've always wanted to try a Brookie- a cookie and brownie in one. You make two small batches of dough and combine two balls into one, then bake. 

Brookies (Brownies + Cookies)  

adapted from The Kitchn  

For the brownie dough:

1/2 cup bittersweet chocolate chips
2 tablespoons butter
1/3 cup all-purpose flour
2 tablespoons Dutch-processed cocoa powder, such as Hershey's Special Dark
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup chopped raw walnuts (optional)

For the chocolate chip dough:

5 tablespoons butter, softened at room temp
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup bittersweet chocolate chips

Cooking spray

Make the brownie dough:
1.  Place 1/2 cup bittersweet chocolate chips and 2 tablespoons butter in a small microwave-safe bowl. Microwave on High for 1 minute. Stir until completely melted and smooth, microwaving for 20 seconds more if needed. (Alternatively, melt together on the stovetop over low heat.)  Place 1/3 cup all-purpose flour, 2 tablespoons Dutch cocoa powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon baking soda in a small bowl and whisk to combine.

2.  Place 1/4 cup plus 2 tablespoons granulated sugar and 1 large egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved, about 1 1/2 minutes. Add the melted chocolate mixture and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined. Add 1/2 cup chopped walnuts, if using, and fold to combine.  Refrigerate for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Make the chocolate chip dough.

Make the chocolate chip dough:
3.  Place 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

4.  Place the softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar in a stand mixer (or in a large bowl if using an electric hand mixer). Beat on medium speed until combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined. Add 3/4 cup bittersweet chocolate chips and fold in by hand with a rubber spatula until just combined. Refrigerate until the brownie dough is ready, at least 10 minutes.

5.  Scoop out the chocolate chip dough into 24 (about 1-tablespoon) portions and place on the baking sheets, 12 per sheet. Repeat with scooping out the brownie dough into 24 portions, placing each one next to a portion of the chocolate chip dough. Coat your hands lightly with cooking spray. Working quickly, gently roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-and-half dough balls. Arrange them at least 2-inches apart on the baking sheets. For the best-looking cookies, make sure they are placed with a “seam” of the light and dark doughs facing up.

6.  Bake for 8-10 minutes, until baked to your liking. I like my cookies soft/chewy, AND my oven bakes super hot, so I always go for 8 minutes. If you are baking for longer, rotate the baking sheets halfway through baking.  Let cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack and let cool completely.

Halloween Cream Cheese Brownies

Happy Halloween!! Enjoy this simple and fun brownie recipe. The brownie base is perfect; chewy and fudgy. The cream cheese layer adds a layer of *fun*!! (Lol)

 

Halloween Cream Cheese Brownies

adapted from Persnickety Plates

For the Brownie Layer:

1 cup granulated white sugar
½ cup all-purpose white flour
½ cup Hershey’s Special Dark cocoa powder (makes the brownie darker)
½ teaspoon salt
¼ teaspoon baking powder
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 oz cream cheese at room temp
¼ cup granulated white sugar
1 large egg
½ teaspoon vanilla extract
orange food coloring

1.  Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper or foil and spray with non-stick spray. Set aside. (I skipped the foil/parchment... we just served right from the pan.)

2.  For the Brownie Layer: In a medium bowl, add the sugar, flour, cocoa powder, salt, and baking powder. In a small bowl, add the eggs, oil, and vanilla. Mix with a whisk until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Reserve 1/4 cup of the batter for the swirls then pour the remaining batter into the prepared baking dish. (I forgot to reserve batter and just swirled up from the bottom with a knife... worked fine.)

3.  For the Cream Cheese Layer: In a medium bowl, add the cream cheese, sugar, egg, & vanilla. Blend until smooth. Add in the orange food coloring and stir to combine. Gently spread the cream cheese layer on top of the brownie batter. Drop tablespoons of the remaining brownie batter on top and gently swirl with a knife or skewer. Bake for 20-25 minutes or until set. Remove and let cool completely before slicing.

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Peanut Butter Bars

I already have a few similar recipes on here, but there's always room for more. I discovered Preppy Kitchen vids on YouTube, and I love watching his calming cooking videos. This is the first one I saw. It was a Sunday afternoon and I got up and made these right away after watching the vid. He mentions in the vid that he likes leaving some bigger chunks of graham crackers for a different texture- I did the same, mostly because I was too lazy to crush them up any more, and I loved the result. 

Peanut Butter Bars

adapted from Preppy Kitchen

For the Base:

1 cup butter melted and slightly cooled (210g)
1 cup creamy peanut butter (300g)
1 ¾ cups powdered sugar (210g)
2 cups graham cracker crumbs (240g)

For the chocolate topping:

1 ½ cups semi-sweet chocolate chips or milk chocolate chips (280g)
1/4 cup creamy peanut butter (65g)

1. Line a 8x8 or 9x9 dish with parchment paper or foil.

2. Crush graham crackers in a ziploc bag using a rolling pin or blitz using a food processor. Melt butter in a large bowl add peanut butter and mix until smooth. Beat in powdered sugar then fold in the crumbs. Transfer to lined dish and smooth.

3. Melt chocolate and peanut butter, pour over the peanut butter base, smooth then chill for at least 90 minutes. Cut into bars and enjoy.

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No Bake Peanut Butter Bars

These taste just like homemade Reese's Bars of yore, but the recipe is a little more simplified, with the addition of peanut butter added to the chocolate topping.  They're simple to make and very, very tasty.  If you can buy graham cracker crumbs and not have to make your own by crushing graham crackers, this recipe is even easier.  

No Bake Peanut Butter Bars 

adapted from The Slow Roasted Italian

1 cup (8 oz) butter
2 1/2 cups smooth or cruncy peanut butter, divided (smooth makes the topping look better)
2 cups graham cracker crumbs
2 cups powdered sugar
2 cups milk chocolate chips

1.  In a heavy-bottomed saucepan (or the microwave), add the butter until melted.  Stir in 2 cups of  the peanut butter. Once combined, add the graham cracker crumbs and powdered sugar. Stir until everything is completely incorporated. (I just stirred everything together in the same saucepan.) 

2.  Pour mixture into a 9x13 baking pan and spread evenly. Place in the refrigerator while you prepare the topping.

3.  Heat the chocolate chips and remaining 1/2 cup peanut butter in a double boiler on the stove OR in microwave safe bowl. Stir frequently.  If using the microwave, heat 30 seconds at a time and stir between intervals.

4.  Pour the ganache over the peanut butter layer. Smooth into an even layer.  Refrigerate 1-2 hours. Cut and serve. Store bars in the refrigerator.

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Millionaire's Shortbread/Caramel Slice (Coconut-Free)

These delicous bars are what I always thought of homemade Twix bars.  They're also known as Millionaire's Shortbread, or Caramel Slice, depending on what country you're in.  I found this recipe on an Australian blog, and there, they are called Caramel Slices.  I omitted the coconut, and added almond flour in its place, so I hope they can still be considered Caramel Slices.  (By the way, the almond flour sub was perfect; the texture of the shortbread is amazing.) 

Millionaire's Shortbread/Caramel Slice

adapted from Recipe Tin

BASE

1 cup flour, plain/all purpose
1/2 cup brown sugar , loosely packed
1/2 cup almond flour OR desiccated (finely shredded) coconut 
125g / 4.5oz / 1/2 cup PLUS 1 Tablespoon salted butter, melted

CARAMEL FILLING
125g / 4.5oz /1/2 cup PLUS 1 Tablespoon butter, roughly chopped
1/2 cup (80g) brown sugar , loosely packed
1 tsp vanilla extract 
395g / 14oz sweetened condensed milk (1 can, 300ml) 

CHOCOLATE TOPPING
200g / 7oz dark or milk melting chocolate (US: semi-sweet chocolate chips)
1 tbsp vegetable oil

1.  BASE: Preheat oven to 180°C/350°F (fan 160°C).  Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper. (I used an 8" x 8" pan; just greased it; no parchment paper.)  Mix together Base ingredients and press into a pan using a silicone spatula.  Bake for 12-15 minutes until the surface is golden. Cool in fridge while you make the caramel. 

2.  CARAMEL:  Lower oven to oven to 160°C/320°F (fan 140°C).  Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.  When bubbles appear, add condensed milk. Whisk constantly for 5 minutes OR until you start getting some big slow bubbles on the base. (Mine only took a minute or two for this to happen). Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
Bake for 12 minutes. Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. 

3.  CHOCOLATE:  Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec). (I always melt chocolate in a double boiler on the stovetop, so I did that here). Pour over caramel, spread with a silicone spatula or the back of a spoon. Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

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