Caramel + peanut butter = mmmmmmmm…….
These bars (or slice as we call it here in Australia) are sooooooo good, but sooooooo simple! No baking required, just use a block of Caramello chocolate, melt & mix then put it in the fridge to set. Done. Dangerously good bars coming soon to a fridge near you…
I’m not sure if I told you guys before, but I have come to enjoy peanut butter rather late in life. I think it stems from my parents not allowing me to eat nuts as a child for fear of choking (in those days I don’t think anyone even thought about an allergic reaction!) and from then on nuts weren’t really my thing until a few years ago. Shame really…but I’m making up for lost time!
Caramel is one of my favourite flavours, and I now know that it pairs beautifully with peanut butter. I think it’s the slightly salty/sweet combination that is so good. Enter my Peanut Butter Caramel Slice.
Peanut Butter Caramel Slice
No bake, melt & mix bars with a combination of caramel & peanut butter
- 200 g caramel filled chocolate block, broken into squares I used Cadbury Caramello
- 250 g plain sweet biscuits I used Arnott's Marie
- 50 g salted butter
- 395 g can condensed milk
- 1/3 cup smooth peanut butter
- 1/4 tsp vanilla paste
- 1 tbsp dessicated coconut
Grease & line a 20 cm (8") square baking tin with baking paper/parchment with sides overhanging (see notes)
Place chocolate, butter & condensed milk into a medium sized glass bowl, and heat in microwave for 2 1/2 - 3 mins (in 30 second bursts, mixing between each) until melted & smooth
Meanwhile, place biscuits in a food processor & process until fine crumbs (or place them in a sturdy plastic bag & bash them with something like a rolling pin)
Once chocolate has melted, add peanut butter & vanilla paste, mixing to combine
Then add biscuit crumbs, mixing well. Place mixture into prepared tin & smooth the top. Sprinkle coconut evenly over slice & refrigerate for 1 1/2 hours or until set
Slice into 16 bars (or 24 bites - see notes) and serve
I know we aren't baking this slice, so you are probably wondering why I have put in the instructions to "grease & line" a baking tin - you will thank me once the slice has set and you want to get it out of the tin! You use the overhanging edges of the paper to pull in out of the tin. The reason I grease the tin first, is so that the baking paper stays (mostly!) in place when you tip in your mixture and push it into the corners.
When I sliced this for the photos I cut it into 16 bars, but you could also slice it into 24 - these would be more "bite-size" - your choice.