With a shortbread base, sticky caramel, crunchy peanuts and a chocolate topping, this decadent treat really hits the spot.
Serves1616
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + cooling & setting time
+ cooling & setting time
Ingredients
125g butter, softened
1/4 cup (55g) caster sugar
1 cup (150g) plain flour
1/4 cup (45g) rice flour
395g can sweetened condensed milk
2 tbs golden syrup
20g butter, extra
1/2 cup (70g) salted roasted peanuts, coarsely chopped
200g dark chocolate, chopped
20g copha
1/2 tsp sea salt flakes
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Method
Step 1
Use an electric mixer to beat the butter and caster sugar in a bowl until pale and creamy. Stir in plain flour and rice flour until dough comes together. Shape into a disc.
Step 2
Preheat oven to 180°C. Line a 19cm x 29cm slice pan with baking paper, allowing the 2 long sides to overhang.
Step 3
Press the dough over the base of the prepared pan. Bake for 25-30 mins or until light golden. Set aside to cool.
Step 4
Meanwhile, place the condensed milk, golden syrup and extra butter in a medium saucepan over medium heat. Cook, stirring constantly, for 8-10 mins or until the caramel is golden brown and mixture comes away from the side of the pan. Add the peanut and stir to combine.
Step 5
Pour the peanut mixture over the shortbread base in the pan and smooth the surface. Set aside to cool.
Step 6
Place chocolate and copha or butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon for 3 mins or until the chocolate melts and mixture is smooth. Pour over the slice and smooth the surface. Sprinkle with salt. Set aside for 1 hour or until set. Cut into pieces to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute copha for butter.
Prep time20 mins20 minutes, + cooling & setting time
+ cooling & setting time
Ingredients
125g butter, softened
1/4 cup (55g) caster sugar
1 cup (150g) plain flour
1/4 cup (45g) rice flour
395g can sweetened condensed milk
2 tbs golden syrup
20g butter, extra
1/2 cup (70g) salted roasted peanuts, coarsely chopped
200g dark chocolate, chopped
20g copha
1/2 tsp sea salt flakes
Description
With a shortbread base, sticky caramel, crunchy peanuts and a chocolate topping, this decadent treat really hits the spot.
Method
Step 1
Use an electric mixer to beat the butter and caster sugar in a bowl until pale and creamy. Stir in plain flour and rice flour until dough comes together. Shape into a disc.
Step 2
Preheat oven to 180°C. Line a 19cm x 29cm slice pan with baking paper, allowing the 2 long sides to overhang.
Step 3
Press the dough over the base of the prepared pan. Bake for 25-30 mins or until light golden. Set aside to cool.
Step 4
Meanwhile, place the condensed milk, golden syrup and extra butter in a medium saucepan over medium heat. Cook, stirring constantly, for 8-10 mins or until the caramel is golden brown and mixture comes away from the side of the pan. Add the peanut and stir to combine.
Step 5
Pour the peanut mixture over the shortbread base in the pan and smooth the surface. Set aside to cool.
Step 6
Place chocolate and copha or butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon for 3 mins or until the chocolate melts and mixture is smooth. Pour over the slice and smooth the surface. Sprinkle with salt. Set aside for 1 hour or until set. Cut into pieces to serve.
