Enjoy this twist on an old favourite with its moreish salted caramel and nut flavour!
What you need
1 cup flour
½ cup brown sugar
½ cup desiccated coconut
100g butter, melted
1 tablespoon smooth peanut butter
2 x 395g cans sweetened condensed milk
½ cup golden syrup
2 tablespoons smooth peanut butter, extra
40g butter, chopped, extra
½ teaspoon sea salt flakes
125g CADBURY Dark Chocolate Melts
90g butter, extra, chopped
1/3 cup roasted unsalted peanuts
- COMBINE the flour, sugar and coconut with the melted butter and peanut butter and mix well. Press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Bake in a moderate oven 180°C for 15-20 minutes.
- COMBINE the condensed milk, golden syrup, extra peanut butter, extra butter and salt in a saucepan and gently heat, stirring occasionally, until melted and smooth. Pour over the base, smooth the surface and then bake in a moderate oven 180°C for 20 minutes or until golden brown. Cool on a wire rack.
- MELT together the chocolate and extra 90g butter in a bowl over a saucepan of gently simmering water. Spread over the slice, sprinkle with peanuts and chill until set. Store chilled in an airtight container until required. Serve, cut into pieces, at room temperature.