I also made a pan of Nigella's Chocolate Peanut Squares from her Forever Summer this afternoon, I posted a picture of them last month. The heat index this afternoon is 110 F. and in weather like that chocolate, caramel and salt are perfect together.
This time I followed her recipe and used her shortbread crust. I just wanted to post a warning to those of you who might want to make a batch.
The recipe calls for a 9X9 pan, well her crust recipe makes far too much crust for that size pan unless you want a really thick shortbread crust, half the depth of the pan. I ended up putting it in a 9X11 and doubling the caramel peanut filling.
Another thing with the recipe and I remembered this from the last time is that there is far too much butter in the recipe. When the caramel is cooked the oil from the butter really pools on the surface and can be poured or spooned off. I would try half the amount of butter called for when I make them agan. They are simple to make and so delicious they are whorth having in your ddessert file.