Choco­late crackle peanut caramel slice

Western Times - - LIFE | TASTE - Recipe by Sarah Hobbs Photo by Craig Wall


50g (1⁄2 cup) co­coa pow­der 240g (1 1⁄2 cups) ic­ing su­gar mix­ture

175g (5 cups) rice bub­bles 45g (1⁄3 cup) roasted salted peanuts, coarsely chopped 150g Copha, melted

2 x 380g cans caramel top ‘n’ fill

190g (2⁄3 cup) smooth peanut but­ter

150g milk choco­late, melted


Grease and line a 20 x 30cm lam­ing­ton pan with bak­ing pa­per, al­low­ing the long sides to over­hang.

Sift the co­coa pow­der and ic­ing su­gar to­gether in a large bowl. Add the rice bub­bles and peanuts and toss to com­bine. Add the copha and stir to com­bine. Spoon into the pre­pared pan. Use the back of a spoon to press evenly. Place in the fridge for 1 hour or un­til firm.

Com­bine the caramel fill­ing and peanut but­ter in a medium saucepan over medium heat. Cook, stir­ring con­stantly, for 5 min­utes or un­til mix­ture boils and thick­ens. Re­move from heat. Spread mix­ture evenly over the pre­pared base. Place in the fridge for 2 hours to set.

Place the choco­late in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter. Stir with a metal spoon un­til choco­late melts. Pour over the caramel mix­ture and spread to coat. Place in the fridge for 1 hour or un­til set. Cut into squares to serve.

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