Gluten-free chocolate peanut caramel slice

Because a slice this good should be for everyone!




Preheat oven to 180°C/350°F. Grease a 19cm (8in) square cake pan; line base and sides with baking paper, extending the paper 5cm (2in) above sides.


Combine sifted flour and cocoa, sugar, and coconut in a medium bowl; stir in melted butter until combined. Spoon into pan; use the back of a spoon to press mixture evenly over base of pan.


Bake base for 15 minutes or until golden. Cool.


Place condensed milk, syrup and half of the extra butter in a medium saucepan; cook over medium heat, stirring continuously, for 10 minutes or until caramel is thickened and a golden colour. Working quickly, pour caramel over the base in pan; smooth the surface level with a spatula. Press peanuts into caramel with a spatula. Bake for 10 minutes; cool.


Place chocolate and remaining extra butter in a medium heatproof bowl over a medium saucepan of simmering water (don’t let water touch base of bowl); stir until chocolate melts. Pour chocolate mixture over caramel layer. Cool slice completely before removing from pan and cutting into pieces.

Slice will keep refrigerated for up to 1 week.

You can omit the peanuts or swap them for coarsely chopped macadamias or roasted peeled hazelnut halves, if preferred.


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