What’s better than eating delicious homemade bakes? Sharing them with those you love! Whether in person or posted as a surprise, this sweet treats are sure to raise a smile – and 'mmmms' of delight. These chocolate and peanut butter caramel squares are delicious and the perfect thing celebrate Mother's Day with!
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Yields:
16
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
273
Ingredients
For the base
75g
unsalted butter, melted, plus extra to grease
200g
Oreo Biscuits
For the caramel
25g
unsalted butter
200g
condensed milk
125g
smooth peanut butter
2Tbsp.
golden syrup
For the topping
75g
dark chocolate, roughly chopped
75g
milk chocolate, roughly chopped
1Tbsp.
golden syrup
50g
salted peanuts, roughly chopped
Directions
Step 1Preheat oven to 180°C (160° fan) mark 4. Grease and line a 20.5cm square tin with baking parchment. Make the base: whizz the Oreo biscuits in a food processor until finely crushed (alternatively bash them in a food bag with a rolling pin). Add melted butter and whizz/mix to combine. Press firmly into base of the lined tin, levelling with the back of a spoon. Bake for 10min; set aside to cool.
Step 2For the caramel, heat butter, condensed milk, peanut butter and golden syrup in a pan over low heat, stirring until fully melted and combined. Pour over biscuit base and spread to level. Leave to set at room temperature for 1hr.
Step 3Once caramel has set, melt chocolates and golden syrup in a heatproof bowl set over a pan of barely simmering water. Once melted, pour over caramel and spread to level. Sprinkle over the nuts and chill to set.
Step 4To serve, transfer to a board and cut into 16 squares.
To store
Store in an airtight container at room temperature (or in fridge for a firmer result) for up to 1 week.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
