Chocolate, caramel & peanut slice

2010-05-14T07:57:00.001-07:00

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 16)

Melted butter, to grease
190g (1 1/4 cups) self-raising flour
70g (1/3 cup, firmly packed) brown sugar
120g butter, melted
Caramel filling
1 x 395g can sweetened condensed milk
70g (1/3 cup, firmly packed) brown sugar
60g butter
Chocolate & peanut topping
150g (1 cup) unsalted roasted peanuts
300g good-quality dark cooking chocolate, chopped
80ml (1/3 cup) thickened cream

Method

Preheat oven to 180°C. Brush a 13 x 30cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the sides to overhang.
To make the biscuit base, combine the flour and sugar in a medium bowl. Add the melted butter and stir until just combined. Spoon mixture into the prepared pan and press firmly over the base. Bake in preheated oven for 20 minutes or until golden. Remove from oven.
Meanwhile: to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or until caramel thickens (do not boil).
Pour the hot caramel over the biscuit base. Bake in oven for 15 minutes or until caramel begins to bubble. Remove from oven and set aside for 1 hour to cool slightly.
To make the chocolate & peanut topping: sprinkle the caramel evenly with peanuts. Place the chocolate and cream in a medium saucepan over low heat and stir with a metal spoon for 3-4 minutes or until chocolate melts and mixture is smooth. Pour the chocolate mixture evenly over the peanuts and use a round-bladed knife to smooth the surface. Place in the fridge for 1-2 hours to set. Cut into 16 pieces to serve.

Easy Peanut Butter Cake

2010-05-13T14:59:00.000-07:00

Ingredients:

* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
* 1 tablespoon shortening(do not use butter, margarine, spread or oil)
* 1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
* PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
* HERSHEY'S Syrup
* Chocolate curls(optional)

Directions:

1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.

2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING:

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.

Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.

Nutritional Information per serving (1/12th recipe): HERSHEY'S Syrup and chocolate curls not included.
Calories: 630, Total Fat: 33g, Saturated Fat: 24g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 440mg, Total Carbohydrates: 69g, Dietary Fiber: =0g, Sugars: 46g, Protein: 13g, Vitamin A: 10%DV*, Vitamin C: 0%DV*, Calcium: 10%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet

Source: Herseys.com

My Chocolate Bliss