Another successful traybake from my stash of retro recipe books, Salted Peanut Fudge Squares are a sugary, crunchy, salty treat.
The base is essentially shortbread with the addition of peanut butter. The top is a sugary, fudgey layer, filled with salted peanuts.
Now, before someone comes along and points out that this isn’t fudge, the original recipe called this traybake ‘caramel’, which I definitely felt I couldn’t use as there’s no milk or cream in the topping. It’s not really toffee either as the topping isn’t that hard or chewy. It probably most closely resembles a butterscotch recipe, but I believe that usually is made with brown sugar. The topping also reminds me of Scottish tablet, in that it’s slightly crunchy and crumbly. Anyway, before I fall down a rabbit hole of sugary confectionary definitions, lets get to the traybake!
4oz/110g butter, softened
6oz/150g plain flour (all-purpose flour)
1.5 oz/50g peanut butter
3oz/85g cornflour (corn starch)
pinch of salt
2 tbsp golden syrup
8oz/225g salted, roasted peanuts
- Preheat oven to 350F/180C
- Cream the butter, peanut butter and sugar for the base until light and fluffy.
- Sift the flour, cornflour and salt together and work into the mixture to make a smooth dough.
- Press into a lined tin. I used my 9″x9″ tin (23cm square).
- Prick with a fork and bake for 15-20 minutes.
- 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.
- Leave to cool in the tin and then cut into squares.
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