Salted Caramel Peanut Slice

18
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From weekday newspaper The West Australian. Times are estimated."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (118.3 g)
  • Calories 312.5
  • Total Fat - 15.8 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 38.2 mg
  • Sodium - 10867 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 29.1 g
  • Protein - 3.3 g
  • Calcium - 55.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200°C.

Step 2

Grease and line base and sides of a 20 cm x 30 cm lamington pan, leaving a 3 cm overhang on each side.

Step 3

Mix flour, butter, sugar and almond meal well in a bowl and press into prepared pan and bake for 15 minutes or until golden and then cool for 10 minutes.

Step 4

For filling, combine all ingredients and a pinch of salt flakes in a saucepan over medium heat and stir continuously for 8-10 minutes until mixture comes to the boil, thickens and turns golden and then spread evenly over the base and bake for 10 minutes or until starting to firm and brown around the edges and then cool for 15 minutes.

Step 5

For topping, place sugar, syrup and butter in a saucepan over medium heat and stir for 5 minutes or until sugar dissolves and mixture boils.

Step 6

Stir in peanuts and boil for a further minute and carefully and evenly pour over filling to cover, then bake for a further 10 minutes or until top is bubbling.

Step 7

Cool in tin completely, then chill in fridge for 1 hour or longer if time allows.

Step 8

Cut into 18 bars.

Tips & Variations


No special items needed.

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