Recipe: Scope Rotorua | Images: Brydie Thompson

Base
½ cup self-raising flour
½ cup plain flour
½ cup cocoa
¾ cup coconut
½ cup brown sugar
100g butter
3 tbsp peanut butter

Caramel
800g condensed milk
75g butter
½ cup golden syrup

Topping
2 cups roasted peanuts

Icing
250g dark chocolate
½ cup cream

Make the base by mixing all dry ingredients together in a bowl. Melt the butter and peanut butter together then combine with the dry ingredients. Press into a greased and lined 24cm baking tin. Bake for 10 minutes at 180°C 

Meanwhile make the caramel by putting all the caramel ingredients in a pot and bring to a simmer.  Stir constantly to stop it sticking or burning on the bottom. Cook until the caramel thickens and turns a light brown colour.  

Pour the caramel over the cooked base and bake again for 10–15 minutes. Take out and, while the caramel is still hot, sprinkle the peanuts on the top. Allow to cool before icing. 

For the icing chop the chocolate into small pieces and melt with the cream over a low heat. Mix until smooth and all chocolate has melted. Pour over the peanuts and allow to set before cutting into squares.

To make Caramel Slice – use this recipe just omit the peanuts.

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