Peanut Butter Caramel Slice Recipe
We adore the food blogger In Rhi’s Pantry here in NZ. So much so, we invite her into the Fresh Factory kitchen each week to cook alongside us. Here’s one of our fave sweet recipes from Rhi… Peanut Butter Caramel Slice. Mmmm.
- 125g salted butter (we love Lewis Road Creamery)
- 100g dark chocolate (we love Whittaker’s)
- 50g cocoa powder
- 30g self raising flour
- 2 eggs (we love Woodland Free Range)
- 175g caster sugar
- 750g condensed milk
- 200ml golden syrup
- 100g butter (we love Lewis Road Creamery)
- 1/3 cup smooth peanut butter
- 200g chocolate
- 1/2 cup cream
- Melted chocolate
- Preheat your oven to 170c and line a 20cm x 20cm square baking tin.
- To make the brownie, melt the chocolate and butter together in a pot over a low heat. Once melted, leave to cool for about 10-20 minutes. Once cooled, whisk in the cocoa powder, flour and sugar. Next whisk in the eggs one at a time, then mix well. Pour mixture into the lined tin, and bake for 20-30 minutes or until a skewer comes out nearly clean (you want it to be a little gooey as we will be returning to the oven). Set aside.
- To make the caramel, place the butter, condensed milk and golden syrup in a pot. Set over a low to medium heat, and stir constantly until melted and combined. Remove from the heat and stir in the peanut butter, then pour over the brownie base. Return to the oven for 10-15 minutes until the caramel looks set and the edges start to brown slightly.
- Remove from the oven, leave to cool slightly, then cover and refrigerate for 3 hours or overnight if possible.
- To make the ganache, finely chop the chocolate and place in a heatproof bowl. In a small pot, bring the cream to the boil, pour onto the chocolate and stir immediately with a spoon. If the chocolate doesn’t melt completely, place the bowl over a bain marie and stir occasionally until melted. Spread the ganache over the caramel, sprinkle with peanuts and finish with a drizzle of chocolate. Refrigerate until set completely, then cut into squares and serve.
Tip: This can made in one large square baking tin, or two smaller ones.