Choc Peanut Caramel Slice Recipes

CHOCOLATE CARAMEL SLICE

Steps:

• Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match.
• Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix.
• Arrange 12 of the prepared wafers over chocolate. Refrigerate.
• Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter.
• Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top.
• Spread wafers with the remaining chocolate mix.
• Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.

CHOC-PEANUT CARAMEL SLICE

Steps:

• Grease deep 19cm-square cake pan. Fold 40cm piece of foil lengthways into thirds; place foil strip over base and up two sides of pan (this will help lift the slice out of the pan). Line base with baking paper.
• Combine butter, sugar and condensed milk in medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to a boil; stirring constantly, about 10 minutes or until caramel mixture becomes a dark-honey colour and starts to come away from the base and side of pan.
• Working quickly and carefully (the mixture is very hot), pour caramel into pan; smooth with metal spatula. press nuts into caramel with spatula; cool 20 minutes.
• Stir chocolate and extra butter in small heatproof bowl over small saucepan of simmering water until smooth; spread chocolate mixture over slice. Refrigerate until set. Use foil strip to lift slice from pan before cutting into squares.