You will need:
For the biscuit base:
175g Plain Flour
125g diced butter
50g Demerara Sugar
For the Caramel middle:
50g butter
50g demerara Sugar
400g Condensed milk
50g Peanut Butter
For the Peanut Butter filling:
125g Peanut Butter
1tbsp Icing Sugar
0.25tsp Salt
For the topping:
150g Milk Chocolate
25g Salted Peanuts
Method:
1. Firstly to make the biscuit base; line a tin (approx 28cm by 18cm) with baking paper.
2. Sieve 175g plain flour into a bowl and add the 50g Demerara sugar and mix. Then add 125g butter and using your fingertips mix until it has the consistency of breadcrumbs.
3. Bring the mixture together to form a ball.
4. Then add the mixture into the prepared tin and spread out evening. Then prick the top with a fork.
5. Bake in a preheated oven at Gas Mark 5, 190C or 170C fan assisted for 20 mins. Then allow to cool.
6. For the caramel; in a saucepan over a low heat, add 50g butter, 50g demerara Sugar, 50g peanut butter and 400g condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.
7. Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.
8. Then for the peanut butter topping, mix together the 125g peanut butter, 1 tbsp icing sugar and 0.25tsp of salt together until well combined. Then spread over the top of the caramel layer.
9. Crush the salted peanuts, I put them into a bag then crushed with a potato masher
10. Then for the chocolate topping; melt the milk chocolate in a microwave for 30 secs at a time until melted. Once melted, pour over the caramel and spread evenly. Then top with the crushed peanuts.
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