Most fabulously tasty slice, like a Snicker bar on steroids.


  • 1 cup peanut butter (I use crunchy)

  • 1/2 cup caster sugar

  • 2 eggs, lightly beaten

  • 1/2 cup SR flour

  • 1 can condensed milk (I use skim)

  • 1 can caramel (top'n'fill)

  • 30g butter

  • 2 tbs golden syrup

  • 395g dark chocolate

  • 300ml cream

  • 50g butter


  • 1.

    Combine peanut butter, sugar, eggs and flour into a bowl and mix well to combine.

  • 2.

    Line a roasting pan with baking paper and press the peanut butter base into the roasting pan. Bake in a preheated oven (180 degrees) for approximately 10-15mins. Allow to cool.

  • 3.

    In a large saucepan, add the condensed milk, golden syrup and butter into the pan and bring to the boil until it thickens.

  • 4.

    Add caramel and mix until well combined. Bring to boil until thickened.

  • 5.

    Pour over the peanut butter base and place back into the same oven for 10-15mins.

  • 6.

    Create ganache by bringing the cream up to almost boiling.

  • 7.

    In a separate bowl, place the chocolate and butter. Pour over the hot cream and allow to sit for 3-5min. Combine well.

  • 8.

    Pour ganache over slice and allow to cool and set.

  • 9.

    Slice and serve.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 215kj
  • Fat Total 13g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 22g
  • Sugar 18g
  • Sodium 30mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Wet the baking paper to give the flexibility to fit into the roasting pan. Best made over two days - day one make the base and caramel, day two make the ganache. Allow to cool overnight in the fridge Cut into squares about an inch square - any bigger and it's too much.

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