Peanut Butter Caramel Slice
Happy Wednesday everyone! I can't explain how good it feels to be back in the kitchen with my camera in tow after six weeks, and I had some pretty exciting news to come back to. Some glorious person decided to introduce peanut butter to the Tim Tam, and sparks flew. Guys, this new Tim Tam flavour is ah-maziiiiing (I may or may not have returned from the supermarket with four packets..).
So much like my previous Tim Tam post, I wanted to create something totally delicious that took the rich chocolatey flavours of the original biscuit along with the new added flavours. With that in mind, I came up with this beauty, a peanut butter caramel slice; think chocolate brownie base, gooey peanut butter caramel, slightly bitter chocolate ganache and crunchy Tim Tam chunks on top. A slice of this and a cup of tea, there is no better way to spend an afternoon (or morning, or at midnight Nigella style).
This does take a little bit of time to prepare, but trust me, it is worth every caramelly chocolate coated second!
So much like my previous Tim Tam post, I wanted to create something totally delicious that took the rich chocolatey flavours of the original biscuit along with the new added flavours. With that in mind, I came up with this beauty, a peanut butter caramel slice; think chocolate brownie base, gooey peanut butter caramel, slightly bitter chocolate ganache and crunchy Tim Tam chunks on top. A slice of this and a cup of tea, there is no better way to spend an afternoon (or morning, or at midnight Nigella style).
This does take a little bit of time to prepare, but trust me, it is worth every caramelly chocolate coated second!
Ingredients (makes 9 large squares):
|
Brownie:
125g salted butter 100g dark chocolate 50g cocoa powder 30g self raising flour 2 eggs 175g caster sugar Caramel: 750g condensed milk 200ml golden syrup |
100g butter
1/3 cup smooth peanut butter Ganache: 200g chocolate 1/2 cup cream Topping: 1/2 packet Peanut Butter flavour Tim Tams Peanuts Melted chocolate |
Method
- Preheat your oven to 170c and line a 20cm x 20cm square baking tin.
- To make the brownie, melt the chocolate and butter together in a pot over a low heat. Once melted, leave to cool for about 10-20 minutes. Once cooled, whisk in the cocoa powder, flour and sugar. Next whisk in the eggs one at a time, then mix well. Pour mixture into the lined tin, and bake for 20-30 minutes or until a skewer comes out nearly clean (you want it to be a little gooey as we will be returning to the oven). Set aside.
- To make the caramel, place the butter, condensed milk and golden syrup in a pot. Set over a low to medium heat, and stir constantly until melted and combined. Remove from the heat and stir in the peanut butter, then pour over the brownie base. Return to the oven for 10-15 minutes until the caramel looks set and the edges start to brown slightly.
- Remove from the oven, leave to cool slightly, then cover and refrigerate for 3 hours or overnight if possible.
- To make the ganache, finely chop the chocolate and place in a heatproof bowl. In a small pot, bring the cream to the boil, pour onto the chocolate and stir immediately with a spoon. If the chocolate doesn't melt completely, place the bowl over a bain marie and stir occasionally until melted. Spread the ganache over the caramel, sprinkle with Peanut Butter flavour Tim Tam chunks, peanuts and finish with a drizzle of chocolate. Refrigerate until set completely, then cut into squares and serve.
