Because clearly my iso diet isn’t on any route to improving, you know that I’ll be tucking into the latest recipe release from Arnott’s: choc ripple peanut caramel slice.
Let’s face it, 2020 is the year of comfort food, and it’s not surprising that many of us have gained the quarantine 15 while in lockdown. It also doesn’t help that Arnott’s has been releasing recipe after recipe for us to bake at home.
They first gifted us with their very own recipes for their coveted Scotch Fingers, before dropping the recipes for Monte Carlo bikkies, as well as a way to make Iced Vovo cookies.
Then, they showed us how to up their biscuit line by turning Milk Arrowroots into footballs for those footy game parties that aren’t even likely to happen anytime soon, and then they dished out an indulgent Tim Tam brownies recipe.
Now, they’re back at it again with a decadent choc ripple peanut butter caramel slice – what a mouthful of deliciousness.
Because Arnott’s wants to keep things simple-as for us in isolation, they’ve cooked up this recipe with a mere six ingredients, including their signature Choc Ripple bikkies, some butter and condensed milk, golden syrup, and some peanut butter and chocolate chips.
Keen to get in on the action? Keep a-scrollin’, and you’ll find the recipe to make this umpteenth day in isolation a little bit sweeter.
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Check out Arnott’s reveal of the recipe on Instagram:
Choc Ripple Peanut Caramel Slice:
Ingredients:
- 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
Method:
- 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.
