Ever since I found out about the Kikkoman Best Blogger Recipe Competition I have been thinking about a way to use their Soy sauce in a sweet recipe. This is not as weird as it may sound – soy sauce has a way of enhancing the flavour of other ingredients without taking any of the credit.
One of my favourite easy midweek meals is chicken drumsticks or salmon marinated in soy sauce and honey. Despite the large amount of soy in that recipe the overall taste is caramel. Which of course got me thinking about salted caramel – lets face it I think about it very often.
The resulting recipe is a bit more… outrageous than originally envisaged. The soy sauce salted caramel got me thinking about peanut butter and that of course got me thinking about Reese’s peanut butter cups and there you have it: peanut butter soy salted caramel millionaire shortbread (with hidden honey roasted peanuts for good measure).
The recipe has a few stages but is incredibly easy to make. Simply make the caramel while your shortbread is cooking and then prepare the chocolate topping once the caramel has set. You can even prepare the shortbread a day ahead. Make this. You won’t be sorry.
For the shortbread
200g minus 1 tbsp plain flour / scant 1 2/3 cups