Salted Caramel Peanut Slice Gluten Free |
- Base
- 130g or 1 cup plain gluten free flour
- 100g or 1 cup organic desiccated coconut
- 120g melted unsalted butter
- ½ cup brown sugar
- Caramel Centre
- 60g butter
- 1 x 400g tin sweetened condensed milk
- ¼ cup golden syrup
- 2 tsp sea salt flakes
- ½ cup peanuts
- Chocolate Topping
- 2 tsp coconut oil
- 100g 70% dark cooking chocolate
Conventional Method
- Preheat oven to 180c.
- Combine butter, coconut, flour and sugar in a bowl and stir well. Press into a 20cm square or rectangular baking tin lined with baking paper. Bake for 15 minutes or until golden brown. Remove from oven.
- Combine condensed milk, butter, golden syrup and sea salt in a saucepan and stir over low heat for 3 minutes until caramel thickens slightly.
- Place the peanuts on top of base in a single layer. Pour caramel mixture over peanuts, ensure peanuts are covered by caramel so they don’t burn in the oven.
- Return slice to oven and bake for 15 minutes until caramel is golden. Cool and refrigerate.
- Stir chocolate and coconut oil over low heat in saucepan until melted. Pour over caramel and refrigerate until set.
Thermomix Method
- Preheat oven to 180c.
- Melt butter 40 sec/50C/speed 4. Add coconut, flour and sugar in a bowl and mix 30 sec/speed 4. Press into a 20cm square or rectangular baking tin lined with baking paper. Bake for 15 minutes or until golden brown. Remove from oven.
- Combine condensed milk, butter, golden syrup and sea salt in mixing bowl and cook 3 minutes/Varoma/speed 3 with MC removed until caramel thickens slightly.
- Place the peanuts on top of base in a single layer. Pour caramel mixture over peanuts, ensure peanuts are covered by caramel so they don’t burn in the oven.
- Return slice to oven and bake for 15 minutes until caramel is golden. Cool and refrigerate.
- Melt chocolate and coconut oil in mixing bowl 2-3 min/50C/speed 3. Pour over caramel and refrigerate until set.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/salted-caramel-chocolate-peanut-slice-gluten-free/
3.5.3226