Name: Gluten-free chocolate peanut caramel slice
Cook time: 40 min
Total time: 40 min
Ingredients: 2/3 cup ( 90g) gluten-free plain (all-purpose) flour; 2 tablespoons cocoa powder; 1/3 cup (75g) firmly packed brown sugar; 1/3 cup (25g) desiccated coconut; 85 grams (3oz) butter, melted; 395 grams (12½oz) can sweetened condensed milk; 2 tablespoons golden syrup; 40 grams (1½oz) butter, extra; ¾ cup (105g) roasted salted peanuts; 150 grams (4½oz) dark (semi-sweet) chocolate, chopped coarsely

Ingredients

2/3 cup ( 90g) gluten-free plain (all-purpose) flour

2 tablespoons cocoa powder

1/3 cup (75g) firmly packed brown sugar

1/3 cup (25g) desiccated coconut

85 grams (3oz) butter, melted

395 grams (12½oz) can sweetened condensed milk

2 tablespoons golden syrup

40 grams (1½oz) butter, extra

¾ cup (105g) roasted salted peanuts

150 grams (4½oz) dark (semi-sweet) chocolate, chopped coarsely

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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