I don’t know about you guys but I have a serious addiction to caramel slice. The gooey centre with the chocolate coating and a crumbly base—Mmm! But for those of you who follow me on Instagram will know my primary addiction is Peanut Butter. Yep, i’m one of those girls. Smothered on toast accompanied by strawberry jam or honey, drizzled on my oatmeal, dolloped in my smoothies or straight outta the jar, PB is probably the greatest thing to happen to planet earth. (big call I know).
For this reason, I decided it was only fair I created a slice that perfectly encompasses my favourite things. So cue the round of applause, this is how this incredibly scrumptious Chocolate Peanut Caramel Slice came into existence.
What’s so great about this is the recipe sidetracks the typical three layer slice and simplifies it down to two! The bottom and the top layer use the same home made chocolate that is super easy to whip up, and most likely with ingredients you’ll have lying around in the pantry. Organic cold-pressed cacao powder, virgin coconut oil and pure maple syrup (or honey) are the key to the chocolate’s smooth texture and melt-in-your-mouth consistency. Something i’d be interested to try next would be substituting the cacao powder for carob powder. The reason being carob powder has a slightly sweeter taste where as cacao powder is quite bitter. However, because we’ve paired it with a whole lot of maple syrup—We can get away with using cold pressed cacao powder.
Decadently rich, this slice isn’t for the faint hearted. You need to be a die hard PB fan and a die hard Chocolate fan, but i’m pretty sure we all are. If though you prefer almond butter to peanut butter, feel free to switch it up! I think the recipe would work perfectly with either, and perhaps the almond butter would add to the caramel taste. I’ve had this slice in the fridge for a few days now and i’m loving having a slice around 3pm with a mug of peppermint tea. Which reminds me, due to the no-bake recipe, this will keep fresh for weeks if you pop it in the freezer! I actually enjoy it equally fresh from the freezer.
So let’s get baking! Or un-baking for that matter… I love blasting my favourite music through the kitchen when I bake. As corny as it sounds, it seriously boosts the creativity in the kitchen. ❤
For the chocolate layers:
- 1/2 cup virgin coconut oil
- 1 cup + 2 tablespoons of cold-pressed cacao powder
- 4 tablespoons pure maple syrup (or runny honey)
For the peanut layer:
- 1/2 cup pure maple syrup (or runny honey)
- 1/2 cup smooth, natural peanut butter
- 1/3 cup virgin coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup of roughly chopped almonds or pecans
- Sea salt to garnish
- Grease an 8×8 baking tin with coconut oil
- In a medium sauce pan over a low heat, combine all the ingredients for the chocolate layers. It’s best to use the double-boiler method here to be extra careful not to burn the chocolate. When melted and well combined, remove from the heat. Pour 3/4 of the chocolate into the prepared tin and pop it in the freezer for 20 minutes to set. Pop the rest of the chocolate safely aside.
- While the chocolate is setting in the freezer, let’s make the peanut layer. Again over a double boiler, melt all the ingredients of the peanut layer together until well combined. With a hand whisk, whisk the ingredients for a minimum of five minutes. This ensures a creamier texture, which we definitely want! Remove from the heat and let cool for at least 10 minutes—If it’s hot it will melt the chocolate attempting to set in the freezer.
- When cool, pour the peanut mixture over the set chocolate carefully and then pop back in the freezer for another 20 minutes.
- When set, pour the remaining chocolate over the top and spread evenly with a knife. I like to then top this with some chopped almonds or pecans and natural sea salt for added texture. Pop back in the freezer one last time to set, about 30-40 minutes.
- Using a hot knife, carefully cut your slice into preferred serving sizes. I love making them bite-sized for an on-the-go treat.
- Enjoy. ❤
Be sure to tag me in any Instagram’s if you make this and let me know how you get on.