Melted butter, to grease
190g (1 1/4 cups) self-raising flour
70g (1/3 cup, firmly packed) brown sugar
120g butter, melted
Caramel filling
1 x 395g can sweetened condensed milk
70g (1/3 cup, firmly packed) brown sugar
60g butter
Chocolate & peanut topping
150g (1 cup) unsalted roasted peanuts
300g good-quality dark cooking chocolate, chopped
80ml (1/3 cup) thickened cream
1. Preheat oven to 180°C. Brush a 13 x 30cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the sides to overhang.
2. To make the biscuit base, combine the flour and sugar in a medium bowl. Add the melted butter and stir until just combined. Spoon mixture into the prepared pan and press firmly over the base. Bake in preheated oven for 20 minutes or until golden. Remove from oven.
3. Meanwhile: to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or until caramel thickens (do not boil).
4. Pour the hot caramel over the biscuit base. Bake in oven for 15 minutes or until caramel begins to bubble. Remove from oven and set aside for 1 hour to cool slightly.
5. To make the chocolate & peanut topping: sprinkle the caramel evenly with peanuts. Place the chocolate and cream in a medium saucepan over low heat and stir with a metal spoon for 3-4 minutes or until chocolate melts and mixture is smooth. Pour the chocolate mixture evenly over the peanuts and use a round-bladed knife to smooth the surface. Place in the fridge for 1-2 hours to set. Cut into 16 pieces to serve.
Recipe Source: https://www.taste.com.au/recipes/chocolate-caramel-peanut-slice/c12b1364-1bfb-47e6-a101-2d81868bea0b
