Peanut butterscotch slice

This gooey and chewy and totally indulgent peanut butter butterscotch slice is dairy-free.

Peanut butterscotch slice. Credit: Freshly Picked with Simon Toohey

• serves

  12

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

Biscuit base

• 1 cup plain flour
• ⅔ cup desiccated coconut
• ⅔ cup brown sugar
• ½ cup roasted smashed macadamia nuts
• 150 g melted margarine
• Pinch salt

Butterscotch filling

• ½ cup brown sugar
• ¼ cup peanut butter
• 125 g margarine
• 800 g condensed coconut cream (coco lopez - see Note)
• Pinch salt

Chocolate topping:

• 200 g plant-based dark chocolate
• 2 tbsp olive oil
• Salt to finish

Chilling time: at least one hour, in total.

Instructions

1. Preheat the oven to 180°C.
2. Place all the biscuit ingredients into a bowl and mix until thick and combined.
3. Press into a 20 cm x 20 cm baking tray until tight. Place in the oven and cook for 20 to 25 minutes or until golden.
4. In the meantime, in a pan on medium heat, add and mix the butterscotch filling ingredients. Keep stirring until the sauce is all smooth and thickened slightly.
5. Once you have removed the biscuit base from the oven, pour over the peanut butterscotch mixture, angling the tin to make sure everything is smooth and even.
6. Place back in the oven and cook for a further 20 minutes or until golden.
7. Place in the fridge until cool.
8. To finish, chop the dark chocolate finely and place in a bowl which is set on top of a pan with a little water in it. Ensure the bowl isn't touching the water. Add the oil and stir until the chocolate is melted. Pour the chocolate over the cooled peanut butterscotch.
9. Sprinkle with a little salt and place in the fridge to set before slicing.

 

Note

Coco lopez is like condensed milk but made using using coconut cream and sugar. It’s a popular ingredient in pina coladas.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.