Peanut Butter Millionaire Shortbread Bites

To make the base layer: Line a loaf tin with parchment paper. Preheat the oven to 180 degrees, and once hot, lightly toast the oats and ground almonds for 6-8 minutes, just until golden and smelling toasty. Meanwhile melt the coconut oil in a small saucepan or in the microwave.

Stir together the toasted oats, ground almonds, melted coconut oil, 1 tbsp of maple syrup and a pinch of salt.

Tip this base layer into your lined loaf tin, and spread it evenly to flatten it out. Press it down firmly to encourage the base to stick together. Pop this in the fridge for an hour.

Now make the central peanut butter layer: Melt 50g of coconut oil and 30g of maple syrup in the small saucepan. Once melted, turn off the heat and whisk through 100g of peanut butter and a pinch of sea salt. Pour this glossy peanut fudgy caramel mixture onto the oaty base layer and return your loaf tin to the fridge to set for a few more hours (can place in the freezer if you want to speed up the process!).

For the topping: Break the dark chocolate into a large glass or metal mixing bowl. Set this bowl over a pan of very gently simmering water and stir to melt. Make sure the base of the bowl does not come into contact with the simmering water. For a fancy finish, melt the white chocolate in a separate bowl at the same time.

Now pour the dark chocolate over the set peanut layer - it should spread itself evenly and look very glossy.

For a fancy finish, use a teaspoon to drizzle lines of white chocolate across the dark chocolate surface. Then, using a toothpick or wooden skewer, drag ‘feathering lines’ back and forth across the top of your millionaire bars in the opposite direction to the white chocolate lines!

Pop back in the fridge to set before enjoying.

Allow this to set in the fridge for 2 hours, before slicing and enjoying. It will last in the fridge for 1 week in a sealed container.