| Prep Time | 30 minutes |
| Servings | serves |
Ingredients
- 2 cup Milk Chocolate Melts
- 145 grams Smooth Peanut Butter
- 200 grams White Marshmallows
- 1 1/2 cup Icing Sugar
- 400 grams Jersey Caramels
- 1/2 cup Thickened Cream
- 1/2 cup Peanuts
Ingredients
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Instructions
- Line a 28cm x 18cm slice tin with baking paper.
- Put 1 cup of the chocolate melts plus 3 tablespoons of the peanut butter into a heatproof bowl. Microwave for one minute, stir and heat again for another 20 seconds or until it's all smooth and melted.
- Pour the melted chocolate mixture into the base of the pan and put it in the freezer for about five minutes, or until it's set.
- In a clean bowl, place the marshmallows and microwave them for one minute (or until melted.) Stir in 1/4 cup of peanut butter and add the icing sugar.
- Stir the marshmallow mixture with a wooden spoon until it all combines to form a sticky dough. Press the dough onto the top of the first chocolate layer.
- Sprinkle that layer with peanuts and press them in with your fingers.
- Put the caramels and cream into a saucepan and melt over a medium heat until it is all smooth and combined. Pour the caramel layer on top of the sticky marshmallow dough layer.
- Put it in the freezer for about five minutes, or until set.
- In a heatproof bowl, melt the remaining 1 cup plus 3 tablespoons of peanut butter in the microwave. Pour the melted chocolate over the top of the set caramel layer.
- Refrigerate it for 10 - 15 minutes, or until set. Cut it into bars and eat it. (Not all at once, just have once piece every afternoon at 3pm.)
Recipe Notes
The only way to improve on this recipe is to make your own salty caramel. But if you're in a hurry, the melted Jersey caramels will do the trick.
You only need a small piece of this rich slice, so cut it into smaller pieces to make the yumminess go further.
You can melt the Jersey caramels in the microwave or on the stove top.
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