Fluffernutter Millionaire’s Shortbread

Today I am taking two of my childhood favorites, fluffernutter and millionaire’s shortbread (a.k.a. Twix), and combining them into one decadently rich treat. All of the recipes below are fairly simple to make, and if followed in succession, they don’t seem to take up too much time.

Here are a few tips to help create these tasty treats. Poke the shortbread with a fork before baking, allowing the air to escape and keeps the crust from bubbling up. If you see any bubbles appear during baking, just poke it, and the crust should flatten out. The crust will brown slightly around the edges but will stay mostly white. It should feel solid to the touch when done.

The caramel will need to be stirred almost constantly while it is cooking to prevent clumping and burning. If you get a few clumps, don’t worry, it will still taste delicious. Once it is cooked, the caramel needs to be taken off the heat and allowed to cool for one minute before adding the peanut butter. If the caramel is cooled too long, it will begin to set, and the peanut butter will not melt into it. If this happens gently, heat the caramel until it is warm enough to melt the peanut butter, then pour onto the shortbread. The caramel can be poured directly onto the hot shortbread, but it will need to cool and set a bit before adding the marshmallow.

The marshmallow layer is probably the most temperamental. Make sure the gelatin has no clumps and is fully hydrated before adding the hot sugar. When heating the sugar, you can stir the mixture until it has dissolved, but do not stir it after it has come to a boil to prevent crystallization. The sugar must be heated to 240 degrees to ensure that it whips and sets up properly. Add the sugar in a slow, steady stream to allow it to cool slightly and keep it from overheating the gelatin. If the gelatin gets too hot, it will lose its strength and will not set properly. Whip the mixture on high until it becomes ribbony and forms soft peaks. Spread it over the caramel with a lightly oiled offset spatula. The oil creates a barrier that keeps the sugar from sticking. If it begins to stick, just clean the spatula and add a little more oil.

The marshmallow will need to be refrigerated and allowed to set before adding the ganache. The chocolate is the easiest of the layers. Simply heat the cream and mix with the chocolate to melt. Smooth it over the marshmallow and add the toasted peanuts. Then comes the most difficult part, waiting for it to set up before you can slice and enjoy!

Cutting the bars directly from the fridge keeps the layers firm, making them easier to slice through. I like to trim off the uneven edges before slicing, but this is only for aesthetic appeal. Use a warm knife to cut the bars. The heat from the knife will allow it to cut through the chocolate without breaking. To do this, run the blade through hot water, and dry it off before each slice. The bars can be kept in the refrigerator but will be best served at room temperature.