Chocolate Peanut Caramel Slice

Photo by Craig Wall


Serves 14

  • 50g cocoa powder

  • 240g powdered (icing) sugar mixture

  • 175g rice bubbles

  • 45g roasted salted peanuts, coarsely chopped

  • 150g Palmin (or coconut butter), melted

For the Filling

  • 2 x 380g cans caramel top 

  • 190g smooth peanut butter

  • 150g milk chocolate, melted 



1. Grease and line a 19cm square cake pan with baking paper, allowing paper to extend 2cm above edges of pan. 

2. In a large bowl, sift the cocoa powder and powdered (icing) sugar together.. Add the rice bubbles and peanuts and toss to combine. Add the melted Palmin (coconut butter) and stir to combine. Spoon into the prepared pan. Use the back of a spoon to press evenly. Place in the fridge for 1 hour or until firm.


3. In a medium saucepan, combine the caramel and peanut butter over medium heat. Cook, stirring constantly until mixture boils and thickens. Remove from heat. Spread mixture evenly over the prepared base. Place in the fridge for 2 hours to set .or overnight.

4. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Pour over the caramel mixture and spread to coat. Place in the fridge for 1 hour or until set. Cut into squares to serve.

​​'' The main facts in human life are five: birth, food, sleep, love and death.” ― E. M. Forster


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