Salted peanut caramel bars
you will need
For 1 x square cake pan
20 x 20 x 5cm
Ingredients
For the base
225g plain flour
75g caster sugar
175g butter unsalted
For the caramel:
800g condensed milk
half a cup of golden syrup
125g butter
For the topping
150g milk chocolate
150g dark chocolate
crushed salted peanuts for garnish
Method:
Preheat your oven to 165 degrees.
Grease and line your cake pan so the greaseproof paper is hanging over the edges.
For the base, combine flour, sugar, and stir. Using your fingertips work the butter into the flour mix to a crumb and press into your lined tin.
Bake in the oven for 15-20 minutes until baked.
Whilst the crumb is in the oven make the caramel.
Combine condensed milk, golden syrup, and butter into a saucepan, and on low heat combine. Make sure to stir regularly and keep the heat low as the caramel can burn easily. Once the ingredients have melted and just combined set aside.
Once the base is cooked and cooled pour the caramel and place it back in the oven for another 10-12 minutes or until completely caramelized.
Leave to cool and set aside
Once the caramel layer is cool, melt both chocolates in the microwave or over a bain-marie and pour on top of the caramel layer.
Sprinkle your crushed peanuts on top and place in the fridge.
Once hardened and completely cold take the caramel slice out of the fridge. You will need to leave it to get to room temperature (roughly 1 hour) before you slice it. This is to ensure perfect slices and the chocolate to soften.
Eat and enjoy
