Peanut Caramel 'Snickers'
Chunks
Since giving up sugar, Sweetie Pie occasionally needs a 'Snickers' bar hit.
This easy recipe does the trick!
Makes about 16 portions
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Ingredients
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35g unsalted butter
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1/4 cup (80g) ricemalt syrup
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1 1/2 cups (215g) salted peanuts
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1/2 teaspoon vanilla extract
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30g 90% cocoa dark chocolate
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Line an 18 x 28cm rectangular tray with baking paper.
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Roughly chop dark chocolate into chunks.
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Place butter, ricemalt syrup, and peanuts into a medium saucepan on a medium/high heat.
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Stir mixture as butter melts and liquid begins to bubble.
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Boil on medium high for 3 to 4 minutes, stirring gently now and then. (A lot of the moisture will have thickened into a caramel.)
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Remove from the heat and stir in vanilla.
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Using a spatula, scrape mixture onto the lined tray, flattening out to a chunky single layer of nuts.
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Place chunks of dark chocolate over hot caramel nut mixture.Chocolate will melt and set in yummy puddles.
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Leave at room temperature for around 20 minutes, until cool enough to put in the fridge.
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Refrigerate for 1 hr. (Use the freezer if you're desperate!)
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This is usually the moment when a cup of tea starts calling Sweetie Pie's name....
Once the slice has set, chop into chunks and store in an airtight container, lined with baking paper, in the fridge for up to 1 week.......if it lasts that long.
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