Peanut Butter Oatmeal Raisin Millionaire’s Shortbread

I wanted to create a millionaire’s shortbread that was reminiscent of an oatmeal raisin cookie with a peanut butter caramel layer and of course chocolate. This Peanut Butter Oatmeal Raisin Millionaire’s Shortbread might be a handful to say, but honestly, they’re the most decadent and most delicious shortbread you’ll ever have. They’re so rich that you don’t need a lot, but you better believe that they’ll become your new favorite treat. Make it and let me know what you think below! These are a riff on these chocolate peanut butter caramel shortbread from years ago in the archives. Just when I thought that recipe couldn’t get any better, here I am, switching it up to another level.

To make the crust, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Stir in the vanilla. Add the flour, oats, salt, cinnamon, and nutmeg and mix until well-combined.

Stir in the raisins and transfer to a 9-inch baking pan that has been lined with parchment paper and greased with cooking spray.

**Note: To make things easier, make sure that the parchment paper hangs on either side of the pan so that pulling the bars out later is easy breezy.**

Press out into an even layer and bake in a preheated 350°F oven until lightly golden brown and puffed up, 25 to 30 minutes. Remove from the oven and allow to cool slightly.

In a large bowl, combine the condensed milk, brown sugar and peanut butter. Set the bowl over the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Cook for about 3 to 6 minutes until the mixture has slightly thickened and come together. Remove the bowl and fold in the chopped peanuts.

Pour the caramel over the cooled shortbread crust. Evenly smooth it out, making sure to cover the crust completely. Place in the fridge and allow to chill for at least 30 minutes.

**Tip: You can also swap the peanuts and use cashews instead if you prefer. Walnuts would also be really good!**

Melt the chocolate in the double boiler, stirring frequently until completely smooth. Remove from heat and pour over the chilled caramel.

**Tip: Alternately, you can also heat it in the microwave in short bursts stirring until melted and smooth.**

Spread the chocolate out in an even layer and sprinkle with salt, if using. Place back in the fridge for another 30 minutes before slicing. Remove the bars from the pan, using the excess parchment paper. Cut into even pieces before serving.

Leftovers can be stored in the fridge for up to a week. They can also be frozen for up to a month if you prefer. These are great to have on hand!

I’m using dark chocolate for this recipe, but these would also be great using peanut butter chips or butterscotch morsels as well! I love how versatile these can be!

On a quick note, I’ve found to make these super easy to slice, you can dip a very sharp knife into hot water or if you have a kitchen torch, you can warm up the knife with the torch and then slice. I hope you’ll give these a try soon because they’re over-the-top and super decadent. You’re going to love them. Let me know what you think below, and as always, thank you for following along and reading!

Peanut Butter Oatmeal Raisin Millionaire's Shortbread

Peanut Butter Oatmeal Raisin Millionaire’s Shortbread

This Peanut Butter Oatmeal Raisin Millionaire's Shortbread is a decadent dessert when you want something over the top and delicious!
Servings 12
Prep Time 2 hrs 15 mins
Cook Time 35 mins
Total Time 2 hrs 50 mins

Equipment

  • Mixing Bowls
  • Hand or stand mixer
  • 9-inch baking pan
  • Rubber spatula
  • Sharp knife

Ingredients

Crust:

  • 2 sticks unsalted butter softened
  • 2/3 cup light brown sugar packed
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 cup raisins

Filling:

  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup light brown sugar packed
  • 1/2 cup smooth peanut butter
  • 1 cup roasted peanuts roughly chopped

Topping:

  • 1 (10-ounce) bag dark chocolate chips
  • Flaky sea salt (optional)

Instructions

  • Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper and grease with cooking spray. Set aside.
  • To make the crust, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Stir in the vanilla. Add the flour, oats, salt, cinnamon, and nutmeg and mix until well-combined. Stir in the raisins and transfer to the prepared baking dish. Press out into an even layer and bake until lightly golden brown and puffed up, 25 to 30 minutes. Remove from the oven and allow to cool slightly.
  • To make the filling, fill a medium saucepan with about 2-inches of water and set over moderate heat. Bring to a simmer. In a large bowl, combine the condensed milk, brown sugar and peanut butter. Set the bowl over the simmering water, making sure that the water doesn't touch the bottom of the bowl. Cook for about 3 to 6 minutes until the mixture has slightly thickened and come together. Remove the bowl and fold in the chopped peanuts. Pour the caramel over the cooled shortbread crust. Evenly smooth it out, making sure to cover the crust completely. Place in the fridge and allow to chill for at least 30 minutes.
  • Melt the chocolate in the double boiler, stirring frequently until completely smooth. Alternately, you can also heat it in the microwave in short bursts stirring until melted and smooth. Remove from heat and pour over the chilled caramel. Spread out in an even layer and sprinkle with salt, if using. Place back in the fridge for another 30 minutes before slicing. Remove the bars from the pan, using the excess parchment paper. Cut into even pieces and store any leftovers in the fridge. Will keep up to a week, or a few weeks in the freezer. Enjoy!
Course: Dessert
Cuisine: American
Keyword: Baking, Bars, Chocolate, Cookies, Desserts

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