Gingerbread Peanut Caramel Slice Recipe
Gingerbread Peanut Caramel Slice Recipe
I have officially run out of Halloween recipes sorry! I had one I have been wanting to make which is a Halloween bark but I can’t find the little candy eyeballs I need anywhere. That’s kind of a lie. I could drive to Hallam to the fabulous baking shop there and get them but it’s too far away aaaannnd I can’t be bothered. Which is OK really because it’s nearly time to start thinking about Christmas recipes anyway. I mean seriously if you were going to be making Halloween treats you are properly already all over that so let’s start talking Chrissy recipes like this freaking delicious gingerbread and peanut caramel slice. OMG. So good. I adore gingerbread and caramel and this is from Donna Hay’s 2015 Christmas magazine. It’s really simple to make, an easy baked base, followed by a gooey caramel topping (also easy to make). Don’t be tempted to leave it in the oven for extra time as it’s still really runny looking when you take it out. Just rest it for 10 minutes before letting it set completely in the fridge.
Gingerbead
125g unsalted butter, softened
1/2 cup (90g) brown sugar
2/3 cup (230g) golden syrup
2 1/2 cups (375g) plain flour
1 tsp baking soda
2 tsp ground ginger
2 tsp mixed spice
Caramel Peanut Topping
175g unsalted butter
1 1/4 cups (220g) brown sugar
1/2 cup (175g) golden syrup
1 cup (50ml) single pouring cream
1 1/2 cups (210g) unsalted peanuts
To make the gingerbread, place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the golden syrup, flour, baking soda, ginger and mixed spice until the mixture comes together.
Line a 20cm x 30cm slice tin with non stick baking paper making sure it comes up over the sides and press the mixture into it. Refrigerate for 30 minutes.
Pre-heat oven to 180C/160C fan-forced/350F. Bake the gingerbread for 12-15 minutes or until lightly golden brown. Remove from oven and set aside while you make the Caramel Peanut Topping.
In a medium saucepan, stir the butter, brown sugar and golden syrup together until the sugar is dissolved. Over high heat, bring to a boil. If you have a candy thermometer, cook until it reaches 140C (284F), otherwise just cook for 8-10 minutes. Carefully add the cream (it will be extremely hot and bubble up a lot) and stir until combined. Then add the peanuts.
Pour the mixture over the gingerbread and bake for 15-18 minutes or until dark golden brown.
Cool in the tray for 10 minutes then transfer the tray to the fridge for several hours or until firm.
Keep refrigerated until ready to serve. Will keep for 2-3 days.
Ingredients
- Gingerbead
- 125g unsalted butter, softened
- 1/2 cup (90g) brown sugar
- 2/3 cup (230g) golden syrup
- 2 1/2 cups (375g) plain flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 2 tsp mixed spice
- Caramel Peanut Topping
- 175g unsalted butter
- 1 1/4 cups (220g) brown sugar
- 1/2 cup (175g) golden syrup
- 1 cup (50ml) single pouring cream
- 1 1/2 cups (210g) unsalted peanuts
Instructions
- To make the gingerbread, place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the golden syrup, flour, baking soda, ginger and mixed spice until the mixture comes together.
- Line a 20cm x 30cm slice tin with non stick baking paper making sure it comes up over the sides and press the mixture into it. Refrigerate for 30 minutes.
- Pre-heat oven to 180C/160C fan-forced/350F. Bake the gingerbread for 12-15 minutes or until lightly golden brown. Remove from oven and set aside while you make the Caramel Peanut Topping.
- In a medium saucepan, stir the butter, brown sugar and golden syrup together until the sugar is dissolved. Over high heat, bring to a boil. If you have a candy thermometer, cook until it reaches 140C (284F), otherwise just cook for 8-10 minutes. Carefully add the cream (it will be extremely hot and bubble up a lot) and stir until combined. Then add the peanuts.
- Pour the mixture over the gingerbread and bake for 15-18 minutes or until dark golden brown.
- Cool in the tray for 10 minutes then transfer the tray to the fridge for several hours or until firm.
- Keep refrigerated until ready to serve. Will keep for 2-3 days.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
