Ok, folks...if you do not have a SWEET TOOTH,
Then STOP HERE...
Because this slice is mega sugary!
Because this slice is ONLY for the SWEET SWEET Lovers.
For a love of sweet on the palette, this slice is just that, the ultimate hit for a SWEET lover!
Did you ever put brown sugar (when no one was looking ;) ) on hot buttered toast when you were a child?
Terribly unhealthy in thought today, but it was an afterschool treat my brother and I adored.
Well, we've already talked now about the sweetness of this slice, but it also has a bonus kick too...
With the added bonus of salty peanuts!
The shortbread-type base is made and baked first.
Meet Nonna's little helper - Quinn,
we bake together every Monday.
While the base is cooking, you melt the brown sugar and butter together.
Which is slightly caramelized on the boil.
Then you add the chopped salted peanuts to the caramel mixture.
Pour on top of the hot base.
Return to the oven for 10 more minutes.
Then when it's cold cut it into squares.
A soft base with custard flavours topped with salted peanut caramel.
As I said it's definitely just for sweet lovers!
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Salted Caramel Peanut Squares
Preheat the Oven to 180 degrees (356 F) celsius.
Line an 18cm x 27cm (7 x 11 inches) pan with baking paper.
For the base:
Cream 125 grams (4.40 ounces) of soft butter with 1/2 cup caster sugar.
Add one egg and beat again.
Mix in 1 cup plain flour, 1/4 cup self-raising flour, and 1 Tablespoon custard powder.
Press into slice pan and bake for 15 minutes or until golden.
Topping:
While the base is baking prepare the topping...
Melt 90 grams (3.17 ounces) of butter in a pot.
Add 1/2 cup packed brown sugar and 1 Tablespoon Golden Syrup.
Stir over low heat until the sugar has dissolved. Then simmer gently for 5 minutes.
Stir in 125 grams (1 cup) of chopped salted roasted peanuts.
Spread topping onto the hot base.
Return to oven for 10 minutes.
Cool, then cut into squares.
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Grab a cuppa, and visit
my Fine Art America gift store
And
'Tracey Lee Cassin Design'
:)
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#sweetsslice #caramelslice #peanutslice
