125gm (4 oz) of roasted, unsalted peanuts - roughly chopped
Chris says: Peanut caramel squares are
fairly simple to make and the end result is mouth-watering.
You can store any uneaten squares in your refrigerator for several days.
But I recommend letting them thaw back to room temperature before serving.
To prepare the base: Cream the butter and sugar together until the
mix is light and creamy, then add the egg yolk to the mix and beat well
Fold in sifted flours, custard powder and salt and mix to a firm dough
Press mixture into the base of a greased 28cm x 18cm (11" x 7") lamington
tin. Bake in a moderate oven for 15 minutes or until golden brown. Remove
from the oven, spread with prepared topping mixture (below), then return
to a moderate oven for a further 5 minutes
Allow the slices to cool in the baking tin, then cut into squares and
To prepare the topping: Place the brown sugar, Golden Syrup and butter
into a small saucepan, then stir over low heat until the butter is melted
and the sugar is dissolved
Simmer the mixture gently for 5 minutes, then stir in the peanuts
You can store any uneaten slices in the refrigerator for several days without