Wednesday, October 6, 2010

Peanut Caramel Crunch

This is a recipe I obtained from a good friend of mine’s Mum, and although it uses a lot of butter, it is quite a nice, sweet slice. You have to be careful not to over cook it or it will be crumbly.

150gr Butter
1 Tbsp Golden Syrup
½ cup Sugar
1 cup Coconut
1 cup Flour
1 cup Cornflakes
1 tsp Baking Powder
½ cup Peanuts

In a large pot melt the butter and golden syrup then add the sugar and remove from the heat.
Stir in the other ingredients and press into a sandwich roll tin smoothing the top.
Baking at 180ºC for 15 minutes until just golden but don’t over cook.
Ice with caramel icing (below) while hot then cut into slices when cold.
Melt 2 Tbsp of butter and 1 Tbsp golden syrup. Add 1 cup of icing sugar and mix well.
Spread over hot slice then allow it to cool.

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