peanut butter caramel slice
Oh my goodness I can’t even tell you how excited I am to share this recipe with you. This was just an experiment a couple of years ago. I had no idea whether it would work. I made a big batch and the response I got from my friends and family was amazing. Whenever I ask if I can bring anything along to a family gathering, this is the dessert that is always requested. These are incredibly decadent and delicious and so incredibly easy to make! I really hope you make these ones!!
recipe (makes 24 slices)
ingredients
brownie base
1 cup almond meal
¼ cup cacao
½ cup chopped peanuts
½ cup maple syrup (you can use honey too!)
½ cup peanut butter
2 tbsp melted coconut oil
Pinch of salt flakes
¼ cup almond milk (if needed)
peanut butter caramel
¾ cup natural peanut butter
½ cup melted coconut oil
½ cup maple syrup (you can use honey too!)
¼ teaspoon sea salt
2 Medjool dates
2 tbsp almond milk
chocolate topping
100g 70% dark chocolate
1/4 cup chopped peanuts
method
brownie base
Preheat oven to 180C with the fan on.
Line a shallow brownie tray with baking paper (use either a 11x7x1.5 inch or 8x8x2 inch tray - both available at Woolworths).
In a large bowl mix together all the ingredients for the brownies except for the almond milk. If the mixture is too hard to stir then add the almond milk.
Pour the brownie mixture into the tray and using a spatula flatten it out so it is in a single layer.
Bake for 15 minutes or until completely cooked through.
Allow the mixture to cool for 30 minutes.
peanut butter caramel
In a bowl over a pot of boiling water melt the coconut oil, peanut butter and maple syrup until its smooth and well combined.
Transfer this mixture into a food processor and add the salt, dates and almond milk.
Pulse until well combined.
Pour the caramel over the brownie base in a single layer.
Place the tray into the freezer to set for at least two hours.
chocolate topping
Melt the chocolate in either the microwave or on the stove over a double boiler.
Remove the brownie from the freezer.
Pour the chocolate over the caramel layer and sprinkle with the chopped peanuts.
Place the slice into the freezer to set for a couple of hours.
Remove from the freezer and using a large sharp knife cut the slice into generous pieces.
Storage
I think this slice is best kept in the freezer so that the caramel keeps its shape, however it can also be kept in the fridge. It will be good for a week in the fridge and a couple of weeks in the freezer but believe me it will not last that long.
peanut Butter Tip
The peanut butter I use in the brownie base is just the one you can purchase at the supermarket in a jar (I love Mayvers). For the caramel, however, I like to use the one that is made fresh at my local health food store because it is a bit thicker. Your caramel will still work using the peanut butter from the jar. It does not hold its shape as much as the completely natural peanut butter but if you like a slightly more oozy caramel the one in the jar is the way to go.
