Peanut Butter Caramel Slices
- Biscuit Base
- 130 grams peanut butter
- 100 grams butter
- .5 teaspoons salt
- 1 teaspoon vanilla extract
- .75 cups desiccated coconut
- .75 cups caramel or brown sugar
- 1.5 cups flour
- Topping
- 125 grams butter
- 385 grams tin sweetened condensed milk
- .33 cups golden syrup
- pinch salt
- Preheat oven to 180 degrees C and grease and line a baking pan of about 20cm x 30cm with the baking paper hanging over the edges.
- Melt the butter and peanut butter.
- Stir in the salt and vanilla extract.
- Place coconut, sugar, flour in a bowl. Add the melted butter mixture and mix until well combined.
- Press the mixture thinly into the bottom of the prepared tin and bake for 15 - 20 minutes until golden.
- Melt the butter in a saucepan and add the condensed milk, golden syrup and salt.
- Stir constantly over a low heat to avoid sticking and cook for about 5-7 minutes until the caramel has thickened and smooth.
- Pour caramel mixture onto the baked cookie layer and bake in the oven for 20 to 25 minutes until the caramel is bubbly and a golden brown.
- Remove from the oven. Cool for a couple of hours until firm and then slice and serve.
biscuit base, peanut butter, butter, salt, vanilla, coconut, caramel, flour, topping, butter, condensed milk, golden syrup, salt
Taken from food52.com/recipes/31778-peanut-butter-caramel-slices (may not work)