Peanuts, caramel and a buttery biscuit base make this slice one that's been loved for decades. Peanut Caramel Slice is a retro favourite that shows some flavour combinations just never go out of fashion.
I found the recipe in two of my cookbooks from the 1980s. One is a Women's Weekly cookbook and the other a community cookbook. Here, I'm sharing the recipe along with my tips and advice for making this sweet, crunchy slice.
Ingredient notes
Here's the ingredient list for this slice:
- butter
- caster sugar
- brown sugar
- golden syrup
- unsalted peanuts
- egg
- plain flour
- SR flour
- custard powder
- salt.
You can find the ingredient quantities by scrolling through to the recipe card at the end of the post.
Equipment
You'll need a slice tin of approximately 28 x 18cm, greased and lined with baking paper.
How to make Peanut Caramel Slice
This slice is made by baking the biscuit base, preparing the topping, adding the topping to the cooked base and then popping the entire slice back into the oven again.
The step-by-step instructions are at the end of this post in the recipe card. However, here are a few tips that I want to emphasise:
- The biscuit base mixture is quite sticky. When pressing the biscuit base into the tin, use a sheet of baking paper on top of the mixture and the back of a metal spoon to smooth out the mixture in the tin.
- Start making the topping about 5-10 minutes before the base is ready to come out the oven. You want it to be ready to go when you remove the biscuit base from the oven. You then spread the topping over the hot base and return the slice to the oven to cook for a further 5 minutes.
- When making the topping, you'll simmer the mixture for 3-5 minutes. For a more chewy topping, simmer more slowly and for less time. For a crunchier topping, simmer harder for longer.
Storage
The slice should keep for up to a week in an airtight container in a cool and dry place.
More slice recipes
Browse the entire Cooking with Nana Ling slice collection or jump straight to one of these favourites:
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Peanut Caramel Slice
Ingredients
Base
- 125 grams butter
- ½ cup caster sugar
- 1 egg
- 1 cup plain flour
- ¼ cup SR flour
- 2 tablespoons custard powder
- pinch salt
Topping
- ½ cup brown sugar
- 1 tablespoon golden syrup
- 90 grams butter
- 125 grams roasted unsalted peanuts, roughly chopped
Instructions
- Pre-heat oven to moderate (175 degrees celsius, fan-forced).
- Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
- Cream butter and sugar until the mixture becomes a lighter colour.
- Add egg and beat again until well combined.
- Fold sifted flours, custard powder and salt into the mixture to form a dough.
- Press into tin, using a sheet of baking paper on top of the mixture and the back of a metal spoon to smooth out the mixture in the tin.
- Bake for 15-17 minutes or until a light golden colour.
- About 10 minutes before the base is ready to come out the oven, start making the topping by placing brown sugar, golden syrup and butter in a saucepan. Melt these ingredients over low heat and then bring to a simmer. Simmer for 3-5 minutes. (For a chewy topping, simmer more slowly and for less time. For a crunchier topping, simmer harder for longer.)
- Stir roughly chopped peanuts into the topping mixture.
- Once base comes out of the oven, pour topping mixture over base and spread out evenly.
- Return slice to the oven and bake for a further 5 minutes.
- Allow to cool before slicing into squares with a sharp knife.
Cowirrie
Hi Libby. I was amused to see your list of popular recipes - during this past week I didn't get to go shopping so the frig was looking a bit sad. I did find I had a half cabbage and some frozen chicken mince so your Cabbage Mince Chow Mein, which I had noted in passing when you first posted it but had not made before, became the basis (naturally with modifications!) but I was surprised that it was popular all round. It must have been the week for it...
Libby Hakim
oh yay! It is an easily adaptable recipe - pleased to hear it was popular!