An easy treat to hs are this Christ­mas

Cre­ate bak­ing you’ll be proud to share with these sweet and sim­ple recipes, made with NESTLÉ® HIGHLANDER Sweet­ened Con­densed Milk – trusted by Ki­wis for over 100 years.

Food - - Advertising Promotion -

BEST EVER CARAMEL SLICE WITH SALTED PEANUT CRUNCH PREP + COOK TIME 45 MINS PLUS COOL­ING MAKES 32 PIECES DEPENDING ON SIZE

FOR THE BASE • ¾ cup brown sugar • 1½ cups plain flour • ¾ cup co­conut • 185g but­ter, melted FOR THE FILL­ING • 2 x 395g cans NESTLÉ® HIGHLANDER Sweet­ened Con­densed Milk • 125g but­ter • ⅓ cup golden syrup • 1½ cups roasted salted peanuts FOR THE TOP­PING • 200g NESTLÉ® BAKERS’ CHOICE Cook­ing Cho­co­late • 2 tea­spoons of veg­etable oil • ¼ cup ex­tra peanuts chopped for dec­o­rat­ing – op­tional

1 Pre­heat the oven to 180°C. Grease and line a 32x18x3cm slice tray al­low­ing for the lin­ing pa­per to hang over the sides by sev­eral cen­time­tres.

2 Make the base. In a medium bowl com­bine the sugar, flour and co­conut. Mix in the melted but­ter and press the mix­ture into the pre­pared tray and bake for 15-20 min­utes, un­til light golden.

3 Make the caramel. In a medium saucepan com­bine the HIGHLANDER Sweet­ened Con­densed Milk, but­ter and golden syrup and sim­mer, stir­ring con­tin­u­ally for 7 min­utes. Re­move from the heat and add the peanuts. Pour onto the base and bake 15 min­utes or un­til rich caramel colour. Cool in fridge.

4 While caramel is cool­ing gen­tly melt the cho­co­late in a bowl placed over a pan of sim­mer­ing wa­ter. Add the veg­etable oil, mix and pour over the caramel. Lift the pan a cou­ple of cen­time­tres off the bench and let it drop sev­eral times to level the cho­co­late and re­move air bub­bles. Scat­ter with ad­di­tional chopped nuts if us­ing. Chill un­til set. Re­move from the pan and slice into small squares.

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