This really does taste as good as it looks! A caramel slice with the decadent addition of Eta Crunchy Peanut, it doesn’t get any better. If you are looking for a treat for the lunchbox or a special occasion this is the recipe for you. Enjoy!
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup desiccated coconut
1 cup brown sugar
1 cup flour
1 tsp baking powder
125 g butter, melted
¾ cup Eta Crunchy Peanut Butter
395 g can sweetened condensed milk
15 g butter
2 Tbsp golden syrup
200 g dark chocolate (50% cocoa), roughly chopped
½ cup Eta Crunchy Peanut Butter
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How do I make it ?
Preheat the oven to 180°C. Combine all the ingredients for the base. Press into a 22cm cake pan which has been greased and lined with baking paper. Bake for 10 minutes. Remove from the oven and allow to sit for 5 minutes, while preparing the filling.
Combine filling ingredients in a saucepan. Stir over a moderate heat until mixture comes to the boil. Reduce heat and continue cooking and stirring for a further 2 minutes. Spread filling over the base. Return to the oven and bake for a further 10 minutes. Cool on a cake rack until cold.
To make the topping gently melt the chocolate in a saucepan over hot water. Altertively this can be done in a bowl in the microwave in 20 second bursts. Once the chocolate has melted, carefully stir in the Eta Crunchy Peanut Butter. Spread over the filling. Refrigerate until the topping has set. Cut into squares to serve.