Recipes

PEANUT BUTTER, TOFFEE & CHOCOLATE SLICES

All time favourite tea time treat

Serves
4 people

Preparation time:
20 minutes

Cooking time:
20 minutes

Ingredients

  • 330 grams RAMA margarine
  • 310 grams castor sugar
  • 170 grams GLORIA cake flour
  • 50 grams GLORIA self-raising flour
  • 1 teaspoon(s) vanilla essence
  • 2 large SPAR eggs
  • 350 grams peanut butter
  • 1 pinch(es) salt
  • 250 ml fresh cream
  • 250 grams CHARONS cooking chocolate
  • 1 teaspoon(s) SPAR canola oil

Method

  1. Base: preheat the oven to 180C.  Blend 180g margarine, 110g castor sugar, both flours & vanilla essence in a food processor until the mixture resembles fine breadcrumbs
  2. Add the egg yolks & mix to a smooth dough, adding a little water if necessary
  3. Line a 23cm x 30cm tin with baking paper & press dough evenly into the bottom.  Bake for 30 minutes. Remove from oven & cool
  4. Spread the peanut butter evenly over the base
  5. Toffee: put 200g castor sugar, 150g margarine, salt & 125ml fresh cream into a pot & bring to the boil.  Reduce the heat & simmer until the toffee is golden brown & thick. Remove from the stove & pour on top of the peanut butter layer. 
  6. Leave to cool completely
  7. Ganache: gently heat chocolate canola oil & 125ml fresh cream in a pot, stirring until smooth and combined
  8. Pour ganache over the cooled toffee & leave to cool completely
  9. Once the chocolate has set, cut into slices & they are ready to serv

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