Chocolate Peanut Caramel Bars

1. 1

   Grease an 8 inch square cake pan. Fold a 16 inch piece of foil lengthwise into thirds, and place in center of pan. Line pan with with parchment paper.

2. 2

   For the caramel, heat chopped butter, sugar and milk in a medium heavy-based saucepan without boiling, until sugar dissolves. Bring to a boil. Boil, stirring constantly, 10 mins or until dark honey colored and coming away from sides. Pour into pan and smooth with a metal spatula. Press nuts into caramel and cool 20 mins.

3. 3

   For chocolate layer, stir chocolate and remaining butter in small heatproof bowl over a small saucepan of simmering water until smooth. Spread mixture on caramel. Refrigerate until set. Use foil strip to lift from pan and cut into squares to serve.

No additional tips available.