2 ¼ cup unsalted roasted peanuts
1 cup plain flour
1 ¼ cups caster sugar
125g butter, melted
¾ cup mini choc bits
¼ cup thickened cream
1 teaspoon vanilla extract
Preheat oven to 180C (160C fan forced). Line an 18 x 28cm slice pan with baking paper leaving an overhang on the two long sides.
Place ¾ cup peanuts and the flour into a food processor and process until peanuts are finely chopped. Transfer mixture to a bowl.
Add ¾ cup caster sugar and the melted butter to the bowl and stir to combine. Press mixture into base of pan. Bake for 25 min or until golden. Allow to cool. Sprinkle top with mini choc bits. Set aside.
Combine remaining caster sugar with 2 tablespoons water in a saucepan and stir over a low heat until sugar has dissolved. Bring to the boil without stirring and cook for 8-10 min or until liquid turns deep caramel in colour. Remove from heat and carefully add the cream and vanilla.
Add peanuts to caramel mixture and working quickly, pour evenly over the shortbread and chocolate base. Sprinkle with some salt and allow to cool completely in pan. Cut into bars to serve.