CHOC-PEANUT CARAMEL SLICE
COOKBOOK: Take 5 - Chocolate
Messy to make but delicious! Worth all the chocolate that might end up on you!
The caramel requires constant stirring and the chocolate may need some water added to thin it and make it easier to spread, other than that it was a pretty simple recipe to make.
They didn’t last long in my household and that’s an excellent sign!
125g butter, chopped
1 cup sugar
395g can of sweetened condensed milk
1 cup roasted peanuts, chopped
200g dark chocolate
20g butter, extra
Grease a deep 19cm pan.
Line it with foil and allow the foil to come over the edge of the pan. Line again with greaseproof paper.
In a saucepan, add butter and sugar and stir until butter has melted. Add the condensed milk and stir continuously until the caramel darkens in colour and starts to come away from the base and sides of pan.
Working quickly, carefully pour the caramel in the lined pan and spread evenly with a spoon. Press the nuts over the caramel and allow to cool for 20mins.
Place the chocolate and the butter in a microwave or glass dish and heat for one minute. Remove from microwave and stir until mixture is combined. If it requires a little more time, do so in small intervals.
Spread chocolate over the nuts. If chocolate is a little difficult to spread, add a couple of tablespoons directly over the chocolate and spread immediately.
Refrigerate until set. Use the foil strips on the side to lift off the pan and slice into bite sizes.