Choc-Peanut Caramel Slice

1. 1

   Grease deep 19cm-square cake pan. Fold 40cm piece of foil lengthways into thirds; place foil strip over base and up two sides of pan (this will help lift the slice out of the pan). Line base with baking paper.

2. 2

   Combine butter, sugar and condensed milk in medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to a boil; stirring constantly, about 10 minutes or until caramel mixture becomes a dark-honey colour and starts to come away from the base and side of pan.

3. 3

   Working quickly and carefully (the mixture is very hot), pour caramel into pan; smooth with metal spatula. press nuts into caramel with spatula; cool 20 minutes.

4. 4

   Stir chocolate and extra butter in small heatproof bowl over small saucepan of simmering water until smooth; spread chocolate mixture over slice. Refrigerate until set. Use foil strip to lift slice from pan before cutting into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.