10 Top Father's day baking ideas and recipes

Salty peanut millionaire’s shortbread

Whipping up a showstopping bake couldn't be easier with these shortcut ingredients. Simply, layer readymade shortbread with smooth caramel and melted chocolate, then scatter with flaky sea salt and chopped peanuts - these won't hang around for long!

1. To make the base, break the shortbread up into a food processor or plastic bag, and either whiz or bash with a rolling pin until you have fine crumbs. Whiz the butter into the crumbs or transfer them to a bowl and stir to combine, then tip into a 20cm square brownie tin lined with baking paper and press down firmly to form a flat base. Chill in the fridge for 30 mins.
2. Once the base has chilled, mix the caramel with the peanuts and the salt, then spread over the shortbread base, flattening it down as much as possible. Chill in the fridge while you melt the chocolate.
3. Put the dark and milk chocolate chunks, plus the oil, into a heatproof bowl and set on top of a pan of steaming (not simmering) water over a low heat. Allow the chocolate to melt, then stir it briefly to combine the two colours together; remove from the heat. Leave to cool for 10 mins, then pour it over the caramel layer.
4. Return to the fridge for 1 hr to set, then slice into 16-20 squares and scatter with peanuts to serve. Keep somewhere cool and dry or in the fridge for up to 3 days.

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