Peanut and Cherry Caramel Slice
If you love nuts you’ll love this sweet treat. Lots of peanuts - salted of course - and sweet glacé cherries on a caramel filling with a biscuit base. Pretty easy to make and it keeps really well too.
Base
130g butter
60g caster sugar
150g self-raising flour
Topping
100g brown sugar
60g golden syrup
90g butter
100g salted roasted peanuts
50g glacé cherries
Preheat the oven to 180°C, 160° C fan. Grease a 20cm square tin and line it with baking paper.
For the base, cream the butter and the sugar in a food processor. Add the self-raising flour and pulse until the mixture just comes together. Turn the mixture out onto a benchtop and knead lightly. Roll out the dough and place it inside the lined tin, smoothing the surface to make it even.
Place in the preheated oven and bake for 15 minutes to just golden. Remove from the oven and leave for 5 minutes.
For the filling, put the sugar, golden syrup and butter in a saucepan. Stir over a medium heat until the butter is melted and the sugar is dissolved. Simmer for 3 minutes until mixture is slightly thickened.
Pour the caramel onto the warm biscuit base, smoothing the top to spread the caramel evenly. Scatter the peanuts over the caramel. Place the glacé cherries randomly over the slice.
Bake the biscuit base and filling for 12 minutes. Removed from the oven and cool to room temperature.
Refrigerate until completely set. Cut into bars. Store in an airtight tin or in the fridge.