Peanut Caramel Biscuit Slice

Peanut Caramel Biscuit Slice

Peanut Caramel Biscuit Slice image

This is similar to the Peanut Millionaire's shortbread, but with a biscuit base instead of shortbread. I actually prefer it as it provides a crunchy texture contrast to the soft caramel on top, which is emphasised nicely if kept in the fridge. You can use Digestives or similar for the biscuit base (it doesn't matter too much), but my favourite is Hobnobs, as they have a nice oatie flavour. The addition of ground almonds to the biscuit base brings a touch of luxury, too.

You'll need a (approx) 23cm x 30cm baking tray to make 24 portions.

Peanut Caramel Biscuit Slice Recipe

Makes 24 portions

Ingredients

  • 300 g hobnob biscuits (or Digestives)
  • 200 g salted butter
  • 90 g ground almonds
  • 400 g peanut caramel
  • 300 g dark chocolate

Method

  1. Using a food processor, crush the biscuits into a breadcrumb-like consistency, and transfer to a mixing bowl. Add the ground almonds to the bowl. Melt 150 g of the butter, add it to the bowl, and mix until thoroughly combined.
  2. Line your baking tray with greaseproof paper and add the biscuit mixture. It should be approximately 5 - 10 mm in depth. Using the back of a spoon, press the biscuit evenly into the tray. Place in the fridge for 1 hour (or longer) to firm up.
  3. Heat the Peanut Caramel in a saucepan over a medium heat, and whilst continuously stirring, heat until it's hot and bubbling. Continue to cook like this for about 1 minute until it noticeably thickens up. Now remove from the heat add the remaining butter piece by piece, stirring constantly, until thoroughly combined. Spread it evenly over the biscuit base, then place in the fridge for 1 hour.
  4. Break the chocolate into pieces, and place in a bowl (ideally a metal one). Melt the chocolate over a saucepan of simmering water, then pour evenly over the tray of biscuit base. Return to the fridge to set for 1 hour (or longer).
  5. Release the biscuit from the its greaseproof paper lining and place on a chopping board. Using a sharp knife, cut into evenly sized pieces. The biscuit slices are best stored in the fridge, to keep them extra crunchy!