Toffee sauce:
Cream the butter and sugar until fluffy before adding the flour and salt until all combined and doesn’t stick to the bowl.
Lay parchment paper onto a baking tray and spread the short bread mix out until its 1cm in depth. Chill in the fridge for 30-60 minutes.
Pre-heat the oven to 170c. Take the mixture straight from the fridge and bake for 30 minutes or until golden brown.
Chocolate Ganache:
In a pan, melt the cream, glucose and baileys.
Once nearly boiling, turn the heat off and add the butter in small portions until properly mixed.
Melt the chocolate in a separate bowl on top of a pan simmering with water.
After slowly melting, add the chocolate to the cream and butter mix while stirring.
Then store in the fridge for minimum of 2-3 hours until firm.
Peanut butter ice cream:
In a bowl over heat, whisk the egg yolks and sugar until light and fluffy. Then slowly add the cream and milk before folding in the peanut butter. Take the bowl off the heat and allow to cool for an hour.
With your ice cream machine ready to churn, pour the mixture in and leave for however long it takes to thicken, before storing in your freezer until ready to eat.
Toffee sauce:
Melt the butter, sugar, syrup and treacle down and whisk until the sugar dissolves.
Next, add the cream and whisk until nearly boiling point before taking off the heat.
Once you have all these ingredients ready on a plate or bowl, break the shortbread roughly and drizzle the toffee sauce on top.
Warm a tbsp and then make a quenelle of chocolate ganache to sit on the shortbread and then repeat with the peanut butter ice cream.
Sprinkle a few raspberries onto the dessert to add a touch of acidity.