Recipe Peanut Butterscotch Slice
Gluten-free option
Soy-free option
Freshly Picked
Kid-friendly
Baking
Comfort food
Entertaining
Desserts
Looking to impress at your next afternoon tea? Look no further than this creamy, gooey, decadent butterscotch treat … Better keep this link handy since all those who try it will most certainly be asking for the recipe.
You will need
Serves 12
- 1 cup plain all-purpose flour (gluten-free flour if required)
- 2/3 cup desiccated coconut
- 2/3 cup brown sugar
- 1/2 cup roasted smashed macadamia nuts
- 150g melted margarine
- Pinch salt
Butterscotch filling
- 1/2 cup brown sugar
- 1/4 cup peanut butter
- 125g margarine
- 800g condensed coconut cream
- Pinch salt
Chocolate topping
- 200g plant based dark chocolate
- 2 tablespoons olive oil
- Salt to finish
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Place all the biscuit ingredients into a bowl and mix until thick and combined.
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Step 3
Press into a 20 x 20cm baking tray until tightly packed. Place in the oven and cook for 20 to 25 minutes or until golden.
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Step 4
In the meantime, in a pan on medium heat, add all butterscotch filling ingredients.
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Step 5
Keep stirring until the sauce is smooth and slightly thickened.
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Step 6
Once you have removed the biscuit base from the oven, pour over the peanut butterscotch mixture, angling the tin to make sure it spreads out smoothly and evenly.
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Step 7
Place back in the oven for a further 20 minutes or until golden.
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Step 8
Once the pan is not super hot, place in the fridge to cool and set.
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Step 9
For the final layer of chocolate, chop the dark chocolate finely and place in a large steel or glass bowl which is set on top of a pan or pot with a little water in it. Ensure the bowl isn’t actually touching the water. Bring the water to a boil.
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Step 10
Add the oil to your chocolate bowl and stir until the chocolate is melted and smoothly blended. Pour the chocolate over the cooled peanut butterscotch.
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Step 11
Sprinkle with a little salt and place in the fridge to set before slicing.
Recipe: Simon Toohey
