What’s better than eating delicious homemade bakes? Sharing them with those you love! Whether in person or posted as a surprise, this sweet treats are sure to raise a smile – and 'mmmms' of delight. These chocolate and peanut butter caramel squares are delicious and the perfect thing celebrate Mother's Day with!
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Yields:
16
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
273
Ingredients
For the base
75g
unsalted butter, melted, plus extra to grease
200g
Oreo Biscuits
For the caramel
25g
unsalted butter
200g
condensed milk
125g
smooth peanut butter
2Tbsp.
golden syrup
For the topping
75g
dark chocolate, roughly chopped
75g
milk chocolate, roughly chopped
1Tbsp.
golden syrup
50g
salted peanuts, roughly chopped
Directions
Step 1Preheat oven to 180°C (160° fan) mark 4. Grease and line a 20.5cm square tin with baking parchment. Make the base: whizz the Oreo biscuits in a food processor until finely crushed (alternatively bash them in a food bag with a rolling pin). Add melted butter and whizz/mix to combine. Press firmly into base of the lined tin, levelling with the back of a spoon. Bake for 10min; set aside to cool.
Step 2For the caramel, heat butter, condensed milk, peanut butter and golden syrup in a pan over low heat, stirring until fully melted and combined. Pour over biscuit base and spread to level. Leave to set at room temperature for 1hr.
Step 3Once caramel has set, melt chocolates and golden syrup in a heatproof bowl set over a pan of barely simmering water. Once melted, pour over caramel and spread to level. Sprinkle over the nuts and chill to set.
Step 4To serve, transfer to a board and cut into 16 squares.
To store
Store in an airtight container at room temperature (or in fridge for a firmer result) for up to 1 week.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
