Peanut Butter Caramel Shortbread Cookie

Name: Peanut Butter Caramel Shortbread Cookie
Ingredients: 1200g all-purpose flour; 400g granulated sugar; 908g unsalted butter, melted; 16g kosher salt; 1600g sweetened condensed milk; 800g light brown sugar; 454g glucose; 454g unsalted butter; 480g heavy cream; 16g kosher salt; 480g Once Again Organic Creamy Peanut Butter; 908g couverture milk chocolate

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Peanut Butter Caramel Shortbread Cookie

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Once Again Nut Butter

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Ingredients

Shortbread Ingredients

1200g all-purpose flour
400g granulated sugar
908g unsalted butter, melted
16g kosher salt

Peanut Butter Caramel Ingredients

1600g sweetened condensed milk
800g light brown sugar
454g glucose
454g unsalted butter
480g heavy cream
16g kosher salt
480g Once Again Organic Creamy Peanut Butter

Chocolate Topping Ingredients

908g couverture milk chocolate

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Directions

PREPARE THE SHORTBREAD: Preheat oven to 350F. Line a full sheet tray with parchment paper or silicone baking mat and top with a pan extender. Combine shortbread ingredients into a homogenous mixture and press into the prepared pan in an even layer. Dock the dough and bake for 30-45 minutes or until golden brown and cooked thru. While hot, compact the shortbread with a large offset spatula to ensure an even layer. Let cool completely.
PREPARE THE CARAMEL: Combine ingredients except the peanut butter in a large pot. Boil over medium heat to 226F. Remove from the heat and whisk in peanut butter until emulsified. Pour onto cooled crust and let cool completely.
PREPARE THE CHOCOLATE TOPPING: Temper the chocolate according to manufacturer’s instructions. Spread evenly onto prepared caramel. Let chocolate crystalize. Use a serrated knife to cut into desired size.