Gooey Caramel Salted Peanut Layer Slice

clock 45 minutes + 40 minutes bowl Serves 12-16


  • Base & Topping
  • 340 g Milk Chocolate Melts, 170g each for base & topping
  • 2 tsp Kremelta, 1 tspe each for base & topping
  • Nougat
  • 60 g Butter
  • 1 cup Sugar
  • ¼ cup Evaporated milk
  • 1 x 198.5g pottle Marshmallow creme (see tip)
  • ¼ cup Peanut butter
  • 1½ cups salted peanuts, skinless
  • Caramel
  • 25 g Butter
  • 150 mls Cream
  • 2/3 cup Sugar
  • 1/3 cup Glucose syrup
  • 1 tbsp Molasses
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  • Spray an 18cm x 28cm baking pan lightly with oil, line with baking paper (make sure paper comes up the sides).

  • For the base, place chocolate melts and Kremelta in glass bowl or jug. Microwave 1-2 minutes on medium power until melted. Spread an even layer of chocolate into base of prepared pan. Tap pan gently on bench so chocolate becomes smooth. Refrigerate until set.

  • For the filling, stir butter, sugar and evaporated milk over medium heat in a saucepan until dissolved, then bring to a boil. Reduce to medium high, cook, stirring continuously, for a further 5 minutes. Remove from heat, stir in marshmallow creme and peanut butter. Place on chocolate base, smoothing out with spatula. Sprinkle over peanuts. Refrigerate for 20 minutes.

  • Caramel

  • Place all ingredients in saucepan. Stir over low heat until dissolved, then bring to a boil. Reduce to medium high, clip on thermometer and bring caramel up to 112?C (soft ball stage). Pour even layer of caramel over peanuts. Refrigerate to set.

  • Topping

  • Melt last batch of chocolate and Kremelta. Top caramel with a final layer of chocolate, tapping pan on bench to smooth. Refrigerate until set (score the chocolate layer just before it sets with a sharp knife, for neater slicing).

  • Tip: Marshmallow creme can be found in the international section of supermarket.

  • Tip: Microwave liquid glucose for 30-40 seconds so it pours out of jar easily.

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