Peanut Butter Billionaire Bars

Peanut Butter Billionaire Bars


  • Peanut Butter Shortbread Layer
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • ¼ teaspoon Kosher salt
  • 4 tablespoons unsalted butter cubed
  • 4 tablespoons smooth peanut butter
  • 2 large egg yolks
  • Caramel Layer
  • 1 stick 8 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 teaspoon lemon juice
  • 1 cup salted peanuts
  • Ganache Layer
  • ¾ cup heavy cream
  • ½ cups high-quality semi-sweet chocolate chips


  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a 9 inch square baking pan with nonstick cooking spray, line with parchment paper, and spray again.
  • In a food processor, pulse flour, sugar, salt, butter, and peanut butter until blended. Add egg yolks and process until well combined.
  • Pour mixture into prepared pan and press down evenly and firmly. Prick the surface all over with a fork to prevent puffing. Bake for 25 minutes. Allow to cool.
  • To make the caramel, in a small saucepan, heat butter and heavy cream over low heat until melted. Set aside.
  • In a medium saucepan, stir sugar, water, and lemon juice until well combined. Set spoon aside. Wash down any sugar crystals with a pastry brush dipped in water. Heat the mixture over medium-high heat until sugar melts and begins to caramelize turning the color of brewed tea.
  • Slowly add the warm, reserved butter and cream mixture off the heat. Mixture will bubble.
  • Whisking the mixture constantly, cook over medium high heat until the temperature reaches 230 degrees Fahrenheit, about 3-4 minutes.
  • Remove from the heat and pour the caramel over the cooled shortbread layer. Sprinkle the peanuts evenly over the caramel. Refrigerate, uncovered, until the caramel layer is firm, about 2 hours or overnight.
  • To make the ganache layer, bring the cream to a simmer in a medium saucepan and remove from the heat. Add the chocolate and whisk until the mixture is smooth. Pour the ganache evenly over the caramel layer. Refrigerate the billionaire bars until the ganache has become firm.
  • Lift the billionaire bars out of the pan using the parchment paper. Using a large knife dipped in hot water, slice the bars into squares. Keep chilled until ready to serve.


Makes about 12 bars, or 1 9” square pan