Dessert

Salted caramel peanut slice

Name: Salted caramel peanut slice recipe
Yield: 18
Ingredients: 1 1/2 cups (225g) plain flour; 200g salted butter, melted; 3/4 cup (170g) soft brown sugar; 3/4 cup (75g) almond meal; 2 x 395g cans condensed milk; 1/3 cup (95g) smooth peanut butter; 100g salted butter; 1/4 cup (90g) golden syrup; 1/3 cup (115g) golden syrup; 150g salted butter; 250g salted roasted peanuts

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by Lucy Busuttil

delicious. on Sunday Food Editor

Apr 17, 2020

“This slice gets a welcome savoury hit with peanut butter and salted roasted peanuts." – Lucy Busuttil

1 1/2 cups (225g) plain flour
200g salted butter, melted
3/4 cup (170g) soft brown sugar
3/4 cup (75g) almond meal

Filling

2 x 395g cans condensed milk
1/3 cup (95g) smooth peanut butter
100g salted butter
1/4 cup (90g) golden syrup

Topping

3/4 cup (170g) soft brown sugar
1/3 cup (115g) golden syrup
150g salted butter
250g salted roasted peanuts

Method

1.

Preheat oven to 200°C. Grease and line base and sides of a 20cm x 30cm lamington pan, leaving a 3cm overhang on each side.
2.

Mix flour, butter, sugar and almond meal well in a bowl. Press into prepared pan and bake for 15 minutes or until golden. Cool for 10 minutes.
3.

For filling, combine all ingredients and a pinch of salt flakes in a saucepan over medium heat. Stir continuously for 8-10 minutes until mixture comes to the boil, thickens and turns golden. Spread evenly over the base. Bake for 10 minutes or until starting to firm and brown around the edges. Cool for 15 minutes.
4.

For topping, place sugar, syrup and butter in a saucepan over medium heat and stir for 5 minutes or until sugar dissolves and mixture boils. Stir in peanuts and boil for a further minute. Carefully and evenly pour over filling to cover, then bake for a further 10 minutes or until top is bubbling.
5.

Cool in tin completely, then chill in fridge for 1 hour or longer if time allows. Cut into 18 bars.