Peanut Butter Caramel Slice

This tasty, nutty treat is surprisingly easy to assemble. Swap the smooth peanut butter for crunchy, for some extra bite.

Hands-on time 25min, plus cooling, setting and chilling. Cooking time

about 15min. Makes 16

FOR THE BASE 75g unsalted butter, melted, plus extra to grease 200g Oreo biscuits FOR THE CARAMEL

25g unsalted butter

200g condensed milk

125g smooth peanut butter 2tbsp golden syrup

FOR THE TOPPING

75g dark chocolate, roughly chopped 75g milk chocolate, roughly chopped 1tbsp golden syrup

50g salted peanuts, roughly chopped

Preheat oven to 180°C (160° fan) mark 4. Grease and line a 20.5cm square tin with baking parchment. Make the base: whizz the Oreo biscuits in a food processor until finely crushed (alternatively bash them in a food bag with a rolling pin). Add melted butter and whizz/mix to combine. Press firmly into base of the lined tin, levelling with the back of a spoon. Bake for 10min, set aside to cool.

For the caramel, heat butter, condensed milk, peanut butter and golden syrup in a pan over low heat, stirring until fully melted and combined. Pour over biscuit base and spread to level. Leave to set at room temperature for 1hr.

3 Once caramel has set, melt chocolates and golden syrup in a heatproof bowl set over a pan of barely simmering water. Once melted, pour over caramel layer and spread to level. Sprinkle over the nuts and chill to set.

4 To serve, transfer to a board and cut into 16 squares. PER SERVING 273cals, 5g protein, 17g fat (8g saturates), 24g carbs (19g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature (or in fridge for a firmer result) for up to 1 week.