Ireland AM
Ireland AM

Catch up on 3player

Salted Caramel & Peanut Bars

Thu, 30 November 2017

Salted Caramel & Peanut Bars

Rachel Allen is in the AM kitchen to treat us with these delicious Salted Caramel & Peanut Bars

 

Ingredients:

100g (3½oz) butter, plus extra for greasing

250g (9oz) digestive biscuits 100g (3½oz) soft light

Brown sugar

250g (9oz) crunchy or smooth peanut butter

200g (7oz) dark chocolate (55–62% cocoa solids), roughly chopped

150g (5½oz) tinned caramel, or boiled condensed milk (see tip)

30g (1¼oz) salted peanuts a pinch of sea salt flakes

20cm (8in) square cake tin

 

Method:

1. Grease the base and sides of the tin and line with baking parchment. Put the butter in a small saucepan over a medium-low heat until melted. Put the digestive biscuits in a food processor and add the sugar. Pulse until the biscuits are reduced to fine crumbs. (Alternatively, put the biscuits in a plastic bag, tie the top and crush them with a rolling pin. Tip into a bowl and add the sugar.)

 

2. Add the melted butter and the peanut butter to the crushed biscuits and blend with the food processor, or mix with an electric beater, until they come together. Scrape down the sides of the food processor or bowl and mix again for a few seconds. Tip the mixture into the prepared tin and smooth it out using the back of the spoon. Put in the fridge for 30 minutes to chill.

 

3. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and stirring regularly for a glossy finish. Pour the melted chocolate over the biscuit base in the tin.

 

4. Use a teaspoon to spoon the caramel over the chocolate topping in blobs, then scatter with the salted peanuts. Using a knife, or the handle of a teaspoon, swirl the mixture well to create a ripple effect, then scatter with a pinch of sea salt flakes. Return the mixture to the fridge for 30 minutes to chill and set, then lift it out of the tin and cut into 18 bars to serve.

 

Tip: If you are unable to buy tinned caramel, you can buy condensed milk and boil it in the tin, unopened, in a saucepan of water for 3 hours. Make sure that you leave it to cool in the tin before opening. I often boil a few at a time and keep them for another time, as they will keep for a year, or even more!  

More Food

Peanut Butter Whoopie Pie

Peanut Butter Whoopie Pie

Fri, 20 July 2018

Chef: Sharyn Hayden from the Skinny Batch Bakery

View More.

Black Bean Brownies with Avocado Frosting

Black Bean Brownies with Avocado Frosting

Thu, 19 July 2018

AM favourite Aileen Cox Blundell delights our tastebuds once again 

View More.

Strawberry and Cream Sponge

Strawberry and Cream Sponge

Tue, 17 July 2018

Chef: Edward Hayden

View More.

Joe's Summer Chicken, Pineapple and Red Pepper Skewers with a Sticky Sauce

Joe's Summer Chicken, Pineapple and Red Pepper Skewers with a Sticky Sauce

Mon, 16 July 2018

Joe Shannon joins us in the AM kitchen this morning

View More.

Chicken and spiced vegetable tray bake

Chicken and spiced vegetable tray bake

Thu, 12 July 2018

Paul Knapp was in the kitchen with this delicious and easy recipe. 

View More.

Sweet Chilli Chicken Noodle Salad

Sweet Chilli Chicken Noodle Salad

Tue, 10 July 2018

If you are looking for the ideal healthy option to bring to work as a filling, yet easy to prepare option, this is the perfect dish for you!

View More.