Baking: Salted Caramel Chocolate Slice...

 

As we have become rather partial to salted caramel macarons

of late, I thought I would experiment with the same 

flavours in the classic Chocolate Caramel Slice recipe,

always a favourite amongst children & adults for it's rather

moreish rich taste.

By adding a layer of crunchy salted peanuts

between the dense coconut-sprinkled base

and the darkly delicious soft caramel middle,

there is a brilliant contrast of textures. 

And by using treacle, 

(instead of golden syrup) for the caramel, 

a richer, more malty flavour balances the salty peanuts.

I normally bake on Sundays,

but with 2 teenagers in exam mode in the house, 

we are going through food at an alarming pace.

So last night, while the oven was cooking a 

sensational Moroccan-inspired tagine of 

free-range chicken, sliced whole oranges, 

chick peas, cumin, coriander, cinnamon, paprika, 

celery, fresh chili, dates & garlic,

I thought I may as well whip up some of these slices.

That should keep the biscuit jar filled for a day or two!