Ingredients
Ingredients
225g butter, chopped into cubes, plus a little for greasing
140g unsalted peanuts, toasted and cooled
225g plain flour
50g cornflour
85g golden caster sugar
140g butter
225g smooth peanut butter
140g icing sugar
2 X 397g cans Carnation caramel
1½ tsp flaky sea salt or ½ tsp fine sea salt
3 x 100g bars dark chocolate, broken into small pieces
140g soft dairy toffees
3 tbsp milk
½ tsp flaky sea salt
Tip
Cutting slices
To cut into pieces without shattering the chocolate layer, remove the billionaire’s slice from the fridge 15 minutes before slicing. Use a sharp knife to score the surface into sections while still in the tin. Remove from the tin, then cut through, using the scored lines as a guide.Cooling your caramel
You don’t want your caramel to be piping hot when it’s poured over the peanut butter layer, as it will melt the butter and make the layers separate. So cool the caramel at room temperature for 20 minutes first, or pour it into a jug and stand in a sink of cold water for five minutes, stirring continuously.The right tool for the job
We used a 20 x 30cm tin with a slide-out bottom. This makes it much easier to remove the billionaire’s slice from the tin without cracking the top.Creating a patterned topping
To create the perfect swirly toffee topping, invest in a plastic squeezy bottle with a small round nozzle. Leave the caramel to cool for five minutes before pouring it into the bottle, then quickly create the loopy pattern.Getting the caramel layer right
To check the caramel has thickened enough, you can do the jam test. Spoon a little of the caramel onto a plate and pop it in the fridge for five minutes. When you remove it, the caramel should be softly set and have a similar texture to softened butter. If it is still runny, return the pan to the heat and boil for another minute or two, then check again.
Direction
Heat oven to 180C/160C fan/gas 4.
Grease and line a 20 x 30cm rectangular
cake tin with baking parchment – the
best way to do this is with 2 long strips
of parchment. Put the ingredients for
the base in a food processor and blitz
until it starts to clump together – don’t
worry if the peanuts are still a little
chunky, they will add a lovely texture.
Tip onto your work surface and knead
briefly to bring together as a dough.
Press the dough into the base of your
tin in an even layer. Bake for 25 mins
until golden, then set aside to cool.
To make the peanut butter layer, melt
the butter and peanut butter in a small
pan and mix until smooth. Sieve the
icing sugar into a bowl, then pour in the
hot butter mixture and stir to combine.
While the mixture is still warm, pour over
the base and smooth out with a spatula.
Chill for 2 hrs until set.
To make the caramel layer, put the
caramel and salt in a pan, bring up to the
boil and simmer vigorously for 2-3 mins,
whisking continuously, until the colour
darkens a shade or two and the caramel
thickens slightly. Leave the caramel to
cool for 20 mins (see tips, below).
Once cooled, pour it over the peanut
butter layer and return to the fridge for
a further 2 hrs.
Melt the chocolate in a heatproof bowl
set over a pan of barely simmering water.
Meanwhile, put the toffees and the milk
in a small saucepan and gently heat. They
will clump together and struggle to melt
at first, but keep heating and eventually
they will turn into a runny toffee sauce.
Remove the tin from the fridge and
pour the chocolate over the salted
caramel layer, tipping the tin to spread
the chocolate over the surface. Use a
spoon to quickly drizzle the caramel over
the chocolate in a thin loopy pattern (or
see tip, below). If the toffee starts to get
too thick, add a splash more milk or
cream and pop it back on the heat until
runny. Sprinkle over the sea salt flakes
and put the tin back in the fridge to chill
for 2 hrs before slicing.
