This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping
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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.