Thursday, May 9, 2019

Peanut Caramel Slice

The latest thing in the supermarkets is chocolate flavoured like Arnotts biscuits.  I am yet to try these, but I think the Iced VoVo version is a must, as well as the Jatz (salt + chocolate = yum, right?).

In the meantime, I have made a slice that reminds me of a Snickers chocolate bar.  The recipe is for Peanut Caramel Slice from the April 2019 edition of Woolworths Fresh magazine.  It looked delicious in the magazine, and it did not disappoint. A biscuit base is topped with a filling of peanut-butter flavoured Top'n'Fill caramel (or do what I did and make your own dulce de leche from condensed milk), then topped with chocolate studded with chopped peanuts.  It is not one for the school lunch box because of the peanuts, but it sure is scrumptious.

To make this smashing slice for yourself, you will need:

250g packet plain sweet biscuits (I used Marie)
125g melted butter
2 x 380g Top'n'Fill caramel (or an equivalent amount of dulce de leche, home made or otherwise)
1/2 cup smooth peanut butter
250g dark chocolate chips
1/4 cup finely chopped roasted peanuts 
olive oil spray

Preheat your oven to 180 degrees Celsius and line a 30cm x 20cm slice tin with baking paper.

In a food processor, blitz the biscuits into crumbs, then add the melted butter and blitz again.  Press the crumbs over the base of the prepared slice tin, and freeze for 10 minutes.

Put the Top'n'Fill or dulce de leche into a bowl.  Add the peanut butter and stir until well combined.  Scrape the mixture carefully over the top of the biscuit base and spread out evenly, being careful not to disturb the crumbs of the base.  Bake for 20 minutes.

Mix together the chocolate chips and chopped peanuts in a bowl.

Remove the slice from the oven and spray the top of the caramel with olive oil spray.  (I forgot to do this and it didn't seem to hurt the slice.)  While the caramel is still hot, scatter the peanut/chocolate chip mixture over the top of the caramel layer, and return the slice to the oven for another 5 minutes.  Remove the slice form the oven and spread out the chocolate evenly over the top of the slice.

Chill the slice in the fridge for 4 hours to set the chocolate, then cut into bars to serve. Enjoy!

To finish off this post, I am proud to show off a cross stitch table cloth featuring kittens playing with balls of wool that I finished stitching while I was on holidays over Easter.  Isn't it pretty! It will go perfectly on the occasional table in my living room.

1 comment:

Johanna GGG said...

Love your crossstitch and love the slice - I also want to try that chocolate but it was not in the supermarket when I last looked - jatz is my first choice too because yes salt with all that sweetness is needed!