Base HONEY ROASTED PEANUT & SALTED CARAMEL BARS

Makes 18 bars

1½ cups plain flour

¼ cup cocoa

1/3 cup caster sugar

½ cup desiccated coconut 160g unsalted butter, melted

Honey Roasted Peanuts

30g butter

¼ cup honey

2 cups roasted salted

peanuts (see tips)

80g dark chocolate, broken 1 tsp vegetable oil

Sea-salt flakes, to garnish

Filling 125g butter

½ cup caster sugar 395g can sweetened

condensed milk ½ cup liquid glucose

(see tips)

¼ cup golden syrup ½ tsp ground sea salt 1. To make the base of the bars, preheat the oven to 180°C. Grease and line the base and all sides of a 30cm x 20cm lamington tin with baking paper, allowing paper to overhang the sides. Sift the flour and cocoa into a bowl. Stir in sugar and coconut.

2. Add butter and stir until combined. Press over base of prepared pan. Bake for 25 minutes, or until firm to touch. Remove from oven.

3. To make the honey roasted peanuts, grease and line an oven tray with baking paper. Heat the butter and honey in a medium saucepan until melted. Add the peanuts and stir until coated.

Spread on the prepared tray. Bake for about 20 minutes, stirring halfway, until dark golden. Allow to cool on the tray until they are hardened slightly. Break up peanuts into small clusters.

4. To make filling, place butter, sugar, milk, glucose, syrup and sea salt in a large saucepan over medium heat until the butter has melted. Bring to a gentle simmer and stir constantly for about 15 minutes, or until the mixture slightly darkens in colour.

5. Pour over base and tilt to spread into corners, then sprinkle evenly with peanuts. Press down lightly into caramel so they stick in place. Bake for 12-15 minutes, or until set. Cool to warm. Refrigerate for 4 hours, or overnight.

6. Melt chocolate and oil in a small heatproof bowl in the microwave on medium/50% for 1-2 minutes, stirring halfway, or until the chocolate has just melted. Allow to cool slightly. Pour chocolate into the corner of a zip lock bag. Twist the top and snip the corner. Pipe chocolate across the top of the slice. Refrigerate for 10 minutes, until set.

7. Sprinkle with sea-salt flakes to garnish. Use a hot knife to cut into bars to serve. Keep slice in a container in the fridge for up to 2 weeks.