Caramel peanut slice
It seems that caramel slice is a universal favourite. While other Aussie childhood staples such as lamingtons and vanilla slice have their fair share of disapprovers, I have yet to meet anyone (Australian-born or otherwise) who isn’t a fan of this classic combination of buttery biscuit base, sticky caramel and chocolate.
Some die-hard fans believe there is no such thing as a bad caramel slice, but I tend to disagree. I’ve had my fair share of average slice and more often than not, undercooked filling is the culprit (google image ‘caramel slice’ and see if you can pick out the offenders). Without adequate caramelisation, it is essentially buttery, overly sweet condensed milk. As a child I would have probably eaten that stuff with a spoon however my adult palate doesn’t find it particularly exciting.
I used this recipe from Taste and adapted it slightly to make it extra caramel-y. I also added peanuts for a bit of extra texture.
Caramel peanut slice
Makes 36 small squares
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125g butter, melted
- 400g can sweetened condensed milk
- 2 tablespoons golden syrup
- 60g butter, chopped
- 1 1/2 tsp salt flakes
- 100g unsalted roasted peanuts
- 100g dark chocolate, chopped (50-60% cocoa)
- 2 tbsp mild-tasting cooking oil (eg canola or light olive oil)
Line a 24 x 24cm square cake tin with baking paper. Preheat oven to 180°C.
Mix base ingredients together in a bowl. Press mixture into the tin and bake for 15-20 minutes or until golden. Remove and allow to cool.
Combine condensed milk, golden syrup and butter in a small saucepan. Cook over low heat for 30 minutes, stirring regularly. Try not to let the mixture boil. It should turn a nice golden brown colour. Remove from heat and stir in salt flakes.
Scatter the peanuts over the cooked biscuit base. Pour the filling mixture over the top. Bake for 20 minutes. Remove and cool completely, then refrigerate for 3 hours or until set.
Melt chocolate and oil together. Pour chocolate over the slice and return to fridge to set. Cut into squares before serving.