A treasured Aussie icon, the caramel slice is a hero of local bakeries, morning teas and community bake sales alike. This week, we’re giving it a modern Arnott’s makeover that’s set to impress even the most seasoned baker. Built on a base made with crunchy Arnott’s Choc Ripple bikkies, each delicious bite of the Choc Ripple Peanut Caramel Slice has the surprise of creamy peanut butter caramel topped with rich chocolate. Yum! Don your apron to treat your friends, family or neighbours with this delightfully shareable dessert!
CHOC RIPPLE PEANUT CARAMEL SLICE
Prep time: 20 minutes
Cooking time: 15 minutes
Chill time: 2 hours
Makes: 20 servings
1 packet Arnott’s Choc Ripple biscuits
100g butter, melted
2 x 390g condensed milk
⅓ cup golden syrup
½ cup peanut butter (smooth or crunchy)
200g milk chocolate
Preheat the oven to 160°C.
Line a 25.5cm x 16cm baking tin with baking paper.
Place the Arnott’s Choc Ripple biscuits in a food processor and process until the biscuits are finely crushed.
Add the melted butter and process until combined.
Transfer the mixture to the prepared tin and press evenly over the base using the back of a spoon.
To make the caramel, place the condensed milk and golden syrup in a small saucepan.
Cook on a low heat for 10-12 minutes whilst stirring continuously.
Remove from the heat and stir through the peanut butter.
Pour the caramel over the biscuit base and place in the oven for 15 minutes.
In the meantime, place the chocolate in a medium microwave-safe bowl.
Microwave the bowl in bursts of 20 seconds on medium power until the chocolate is melted, stirring between each burst.
Pour the melted chocolate over the slice and place in the fridge to chill for 2 hours.
Slice and serve.
Add a few teaspoons of butter to the chocolate when melting for a softer topping consistency.
Access the Recipes
Check out other recipes from Arnott’s Big Recipe Release here.
Arnott’s Choc Ripple
Enjoy a hot chocolate with the classic Arnott’s Choc Ripple biscuits. Purchase them here.
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