A slice of delicious – Salted Caramel and Peanut butter slice

After a frantic beginning to 2016 (bringing much joy and happiness, as well as a few metaphorical grey hairs), I am desperately clawing back time to cook and blog and all the things that fall out of the bucket when you’re racing through. Finishing my final masters assignment of the semester bought to a close a six month period that included: the joy of being a part of two of my favourite people’s wedding, a fundraiser for dancing goddesses, trips to Melbourne, to Sydney and to Africa, visitors, my 30th birthday, learning a new job, dancing, two courses running concurrently, some setbacks and some great laughs. In the interests of bringing more home-time and down-time, some cooking was achieved this weekend. Its like the last six months, some sweet experiences and others that zing on the lips with salty flavour that you’re not quite sure you like. 

slice

Salted Caramel Peanut Butter Slice

FOR THE BASE
225g butter chopped into cubes, plus a little for greasing (the tin not your face)
140g unsalted peanut, toasted and cooled
225g plain flour
50g cornflour
2 tbs golden syrup

CARAMEL
1 tin condensed milk
½ cup (120 grams) smooth peanut butter * salted *
1 tablespoon brown sugar
45 grams butter
Good couple of pinches of salt
CHOCOLATE
300 gram chocolate buttons

METHOD
1. Use food processor to process the base ingredients all together – it will go like breadcrumbs then a big lump.
2. Turn out the lump into a greased lamington tin. Cook for 18-20 minutes at 160 Fan forced. Cool it down in the fridge or if you’re being leisurely just out on the bench*
3. Once its cooled prepare the caramel sauce. Melt all of ingredients in the pan on low heat. After melting cook through for 5 minutes. Spread over the base and cool in the fridge
4. Once its cool, melt the chocolate and spread over the caramel and cool in the fridge.

*I wanted to hand this over pretty quickly, so I made the process quicker by freezing each layer in the freezer. I did this with a few tea towels protecting the glass freezer shelves, with about 30 minutes for the first two layers and about 15 for the third.

The chocolate layer is much crackier and thinner than others I’ve had – I don’t like the sickly sweetness of too much chocolate.

 

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