Quick & Easy

Peanut caramel squares

The delightful caramel peanut topping on a buttery shortbread base makes for one unforgettable slice.

This slice is a classic favourite from our vintage Big Book of Beautiful Biscuits.




1.Beat butter, sugar and yolk in small bowl with electric mixer until smooth. Stir in remaining sifted dry ingredients.
2.Press mixture evenly over base of greased 19cm × 29cm rectangular slice pan.
3.Bake in moderate oven about 20 minutes or until lightly browned. Stand base 5 minutes then spread with hot topping. Bake in moderate oven further 5 minutes. Cool in pan.

Combine sugar, golden syrup and butter in medium pan, stir over heat until butter is melted. Bring to boil, simmer, stirring, about 3 minutes or until mixture darkens and thickens slightly. Stir in nuts.


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