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.


  • 125 grams butter
  • ½ cup (110g) caster sugar
  • 1 egg yolk
  • 1 cup (150g) plain flour
  • ¼ cup (35g) self-raising flour
  • 2 tablespoons custard powder
  • ½ cup (100g) firmly packed brown sugar
  • 1 tablespoon golden syrup
  • 90 grams butter, chopped
  • 1 cup (150g) unsalted roasted peanuts, chopped


  • 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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