- 1 x 300g packet Carême dark chocolate shortcrust pastry, thawed
- 1 x 380g tins Nestle Top’n’fill caramel
- 100g unsalted butter, cubed
- 1 teaspoons vanilla extract
- 250g salted roasted peanuts
- 1 x 200g milk chocolate
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Step 1 - click here to display
Preheat oven to 200°C (180°C fan-forced). Lightly grease and line a non-stick square brownie tin (21cm x 21cm) with baking paper.
Lay pastry in prepared brownie tin, taking the pastry slightly up the sides to fit sheet in. Place baking tray in preheated oven, cook for 15 minutes.
Remove from oven and allow to cool completely.
Step 2 - click here to display
Meanwhile, combine Top’n’fill, 50g butter and vanilla together in a saucepan over a medium heat, stirring occasionally until butter melts, is well combined and the mixture becomes smooth.
Remove saucepan from heat, add peanuts and stir until well combined.
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Spoon caramel mixture over the pastry base and evenly spread to the edges, smoothing the top.
Place baking tray in refrigerator and chill for 1 hour or until caramel has set.
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Place chocolate and remaining 50g butter together in a small bowl, over a saucepan of simmering water, stirring until melted and well combined.
Spread chocolate mixture over the chilled caramel filling, refrigerate for half an hour, or until set. Using a hot sharp knife, cut the slice into 21 slices (3cm x 7cm).