This is similar to the Peanut Millionaire's shortbread, but with a biscuit base instead of shortbread. I actually prefer it as it provides a crunchy texture constrast to the soft caramel on top, which is emphasised nicely if kept in the fridge.
Peanut Caramel Biscuit Slice Recipe
Ingredients
- 150 g hobnob biscuits (or Digestives)
- 74 g salted butter
- 45 g ground almonds
- 200 g peanut caramel
- 150 g dark chocolate
Method
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Using a food processor, crush the biscuits into a breadcrumb-like consistency, and transfer to a mixing bowl. Add the ground almonds to the bowl. Melt the butter, add it to the bowl, and mix until thoroughly combined.
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Line a 20cm x 30cm baking tray with greaseproof paper and add the biscuit mixture. It should be approximately 5 - 10 mm in depth. Using the back of a spoon, press the biscuit evenly into the tray. Place in the fridge for 1 hour (or longer) to firm up.
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Soften the Peanut Caramel by warming it slightly, either in a plastic bowl in the microwave, or a saucepan on the stovetop. Pour the Peanut Caramel evenly over the biscuit base, then place in the fridge for 1 hour (or longer) to firm up.
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Break the chocolate into pieces, and place in a bowl (ideally a metal one). Melt the chocolate over a saucepan of simmering water, then pour evenly over the tray of biscuit base. Return to the fridge to set for 1 hour (or longer).
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Release the biscuit from the its greaseproof paper lining and place on a chopping board. Using a sharp knife, cut into 24 pieces (4 x 6). The biscuit slices are best stored in the fridge, to keep them extra crunchy!
