This recipe is kind of an improvement on my peanut butter caramel slices. I felt the previous version was lacking chocolate, so I added the biscuit base and a hidden layer of dark choc chips, for an extra coco hit. Sweet and salty, this treat makes a great alternative in an afternoon tea or simply enjoyed as a quick snack.
Makes 1 large slab.
For the biscuit base:
2 packs Oreos (just the regular size)
75g butter melted
For the caramel:
1 tin condensed milk
200g smooth peanut butter
4 tablespoons golden syrup
For the topping:
200g milk chocolate
50g dark chocolate chips
Line a rectangle baking tin with baking paper (you are looking for one around 20cm x 30cm).
Make the biscuit base by blitzing the Oreos in a food processor until they resemble fine breadcrumbs.
Stir in the melted butter and then press into the bottom of the prepared tin, smoothing it out with a metal spoon.
Place the base in the fridge whilst you make the caramel.
Pre-heat the oven to 180 degrees c.
Place the butter, syrup, condensed milk and peanut butter into a large heavy bottomed sauce pan, on a medium heat.
Stir until the butter has melted, then continue to heat for around 10 minutes until the caramel has thickened and darkened (making sure you stir frequently).
When the caramel is ready, pour it onto the biscuit base and bake for around 15 minutes, or until the caramel has started to bubble.
When the caramel is ready, take it out of the oven and leave it to cool in the tin.
When cooled, sprinkle over the dark chocolate chips.
Melt the milk chocolate and pour it on top of the cooled caramel biscuit.
Chill in the fridge, for at least an hour, to set.
When set, slice into small squares.
This bake is best keep in an airtight container in the fridge.