Hero Image Recipe The Heyfield Community Butternut Snap, Peanut, Jam and Caramel Slice

The Heyfield Community Butternut Snap, Peanut, Jam and Caramel Slice

Introducing the Heyfield Community Bakeoff winning entry - Arnott's Butternut Snap, Peanut, Jam and Caramel Slice. The wonderful community boasts a host of talented bakers and we particularly liked this delicious slice. With silky caramel, tasty jam and a crunchy peanutty topping, this is a great one to share with friends. We look forward to what they create next year!!





  • Servings:24
  • Occasion:Dessert, Snack
  • Cooking Time:30 mins
  • Preparation Time:20 mins
  • Chill Time:2-3 hours

Made with

Image pack Butternut Snap

Butternut Snap

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  • 250g packet Arnott’s Butternut Snap
  • 90g unsalted butter, melted
  • 1/3 cup Raspberry Jam
  • 395g can condensed milk
  • 1 tblsp brown sugar
  • 2 tblsp golden syrup
  • 40gm unsalted butter
  • ¾ cup salted and roasted peanuts, roughly chopped


Step 1
Preheat oven to 160°C. Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
Step 2
Place Arnott’s butternut cookies into bowl of a food processor and process until mixture resembles fine crumbs. Add butter and process until just combined. Press the mixture over the base of the prepared pan.
Step 3
Bake for 8-10 minutes. Cool slightly then spread Jam over the base. Set aside.
Step 4
Combine condensed milk, brown sugar, golden syrup, and butter in a saucepan over medium heat. Cook, stirring continually so the caramel doesn’t catch to the pan for around 8 minutes or until starting to bubble.
Step 5
Spread caramel mixture over prepared base, top with peanuts. Bake for 10 minutes or until golden. Remove from oven and allow to cool.
Step 6
Slice when chilled and ready to serve.
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