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 tsp each for base & topping
  • Nougat
  • 60 g butter
  • 1 cup sugar
  • ¼ cup evaporated milk
  • 1 marshmallow creme (see tip) pottle (198.5ml)
  • ¼ cup peanut butter
  • 1½ cups salted peanuts, skinless
  • Caramel
  • 25 g butter
  • 150 ml cream
  • 2/3 cup sugar
  • 1/3 cup glucose syrup
  • 1 Tbsp molasses
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  • 1. Spray an 18cm x 28cm baking pan lightly with oil, line with baking paper (make sure paper comes up the sides).

  • 2. 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.

  • 3. 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.

  • 4. 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.

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

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