Caramel-peanut squares
Ingredients
- 125 g flour
- 45 g desiccated coconut
- 100 g soft brown sugar
- pinch of salt
- 200 g butter, melted
- 125 g golden syrup
- 125 g butter, melted
- 800 g condensed milk
- 100 g peanuts, finely chopped
- 185 g plain chocolate
- 3 tbsp vegetable oil
- baking tin 20 × 30 cm
Preparation
Preheat the oven to 180˚C.
Mix the flour, coconut, sugar, salt and butter thoroughly. Press the mixture in the greaseproof-lined baking tin and bake for approx. 15 minutes until it is brown.
For the filling, stir together the syrup, butter and milk 7 minutes in a saucepan on a low light / at a low setting until the caramel becomes thicker. Then add the peanuts.
Pour this into the base and bake for a further 20 minutes.
Take out of the oven, cover, allow to cool and then place in the refrigerator.
For the chocolate layer, stir the chocolate in a saucepan on a low light / at a low setting until it has melted. Take away from the heat, let it cool a little, and then spread it on the caramel.
Place in the refrigerator until it is sufficiently firm, then slice into squares.
Nutritions
- Carbs
- 28 g
- 10 %
- Fats
- 28 g
- 40 %
- Protein
- 5 g
- 10 %
- Kcal
- 380
- 19 %
- Sat. fat
- 15 g
- 75 %