I can't remember the last time I baked something, it was probably my creme egg brownies, I had some free time recently so I thought I'de bake these Peanut and caramel slices. I never use to be a big fan of Peanut Butter but over the past couple of months, I've started to really enjoy it. I found this recipe and thought they sounded so delicious so I had to attempt to make them. This does seem like you need a lot of things and a long recipe but it's actually really easy to make.
Ingredients:
For the base:
200g Plain Flour
1 tbsp Cornflour
100g Golden Caster Sugar
170g Unsalted Butter
1/4 tsp Salt
For the middle
60g Unsalted Butter
55g Brown Sugar
400g Condensed Milk
3 tbsp Golden Syrup
2 heaping tbsp Smooth Peanut Butter
For the chocolate top:
160g Milk Chocolate Chips
160g Dark Chocolate Chips
50g Unsalted butter
2 tbsp Smooth Peanut Butter
Method:
1. Preheat the oven to 180ºc and grease and line a square tin
2. Put the flour, salt, and sugar and keep adding the butter into a bowl and combine until the mixture is breadcrumb like. (You can do this by hand or using a food processor)
3. Put the breadcrumbs into the tin, make sure they are flat and in each corner. Bake for 35-40 minutes then leave to cool completely, may need to be put in the fridge.
4. Making the caramel - put the butter, sugar, and golden syrup into the pan and melt over a medium heat. Add the condensed milk then bring to the boil and stir constantly. Reduce to a medium-low heat and stir for a further 5 minutes until thickened. Then turn the heat off.
5. Warm the peanut butter in the microwave for around 10-20 seconds until slightly melted and stir into the caramel sauce.
6. Roughly chop the peanuts and spread them evenly over the shortbread base.
7. Pour the caramel over the peanuts and shortbread and leave to cool in a fridge.
8. Making the chocolate top - melt half the chocolate chips in a pan and then add the remaining chocolate chips and butter and continue to melt them. Melt 2 tbsp peanut butter in the microwave for 20 seconds.
9. Pour the melted chocolate over the caramel and level out. Add 3 parallel lines of peanut butter with a spoon then turn the tray 90º and with a skewer draw lines to create a marble effect.
10. Put in the fridge for about an hour until set. Then remove, cut and enjoy.
2. Put the flour, salt, and sugar and keep adding the butter into a bowl and combine until the mixture is breadcrumb like. (You can do this by hand or using a food processor)
3. Put the breadcrumbs into the tin, make sure they are flat and in each corner. Bake for 35-40 minutes then leave to cool completely, may need to be put in the fridge.
4. Making the caramel - put the butter, sugar, and golden syrup into the pan and melt over a medium heat. Add the condensed milk then bring to the boil and stir constantly. Reduce to a medium-low heat and stir for a further 5 minutes until thickened. Then turn the heat off.
5. Warm the peanut butter in the microwave for around 10-20 seconds until slightly melted and stir into the caramel sauce.
6. Roughly chop the peanuts and spread them evenly over the shortbread base.
7. Pour the caramel over the peanuts and shortbread and leave to cool in a fridge.
8. Making the chocolate top - melt half the chocolate chips in a pan and then add the remaining chocolate chips and butter and continue to melt them. Melt 2 tbsp peanut butter in the microwave for 20 seconds.
9. Pour the melted chocolate over the caramel and level out. Add 3 parallel lines of peanut butter with a spoon then turn the tray 90º and with a skewer draw lines to create a marble effect.
10. Put in the fridge for about an hour until set. Then remove, cut and enjoy.
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