Name: Peanut Butter Caramel Slice
Prep time: 20 min
Cook time: 25 min
Yield: 12-16 squares
Cuisine: New Zealand
Ingredients: 1 ½ cups plain flour (for shortbread base); ½ cup icing sugar (for shortbread base); ¼ tsp salt (for shortbread base); ½ cup The Good Oil Extra Virgin Sunflower oil (for shortbread base); 2 egg yolks (for shortbread base); 1 tsp vanilla extract (for shortbread base); 395g can sweetened condensed milk (for peanut butter caramel); ⅓ cup brown sugar (for peanut butter caramel); ⅓ cup smooth peanut butter (for peanut butter caramel); 2 tbsp Golden syrup; 75g butter (for peanut butter caramel); Pinch of salt (for peanut butter caramel); 200g dark or milk chocolate, chopped (for topping); 1 tbsp oil (for topping, for easy slicing)

Difficulty

Easy

Serves

12-16 squares

Cooking time

Prep 20 mins

Cooking 25 mins

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How To Make Peanut Butter Caramel Slice

A rich, gooey classic with a nutty twist. This peanut butter caramel slice layers smooth, creamy caramel over a golden shortbread base, then finishes with glossy dark chocolate. Swapping butter for oil gives the base a delicate, short texture, while egg yolks add richness. Each bite delivers that perfect mix of salty, sweet and chocolatey, the kind of treat that never lasts long in the tin!

Ingredients for shortbread base

1 ½ cups plain flour
½ cup icing sugar
¼ tsp salt
½ cup The Good Oil Extra Virgin Sunflower or Rapeseed oil
2 egg yolks
1 tsp vanilla extract

Ingredients for peanut butter caramel

395g can sweetened condensed milk
⅓ cup brown sugar
⅓ cup smooth peanut butter
75g butter
Pinch of salt
2 tbsp Golden Syrup

Ingredients for topping

200g dark or milk chocolate, chopped
1 tbsp The Good Oil (for easy slicing)

Method

Heat oven to 160°C. Line a 20cm square tin with baking paper. In a bowl, mix the flour, icing sugar and salt. Add oil, egg yolks and vanilla, then mix until just combined. Press evenly and firmly into the lined tin. Bake for 20-25 minutes, until just starting to colour round the edges.
In a small saucepan, combine condensed milk, brown sugar, peanut butter, golden syrup, oil (or butter), and salt. Cook over low heat, stirring constantly, for 6–8 minutes until thickened and slightly darker in colour. Pour over the cool base and spread evenly. Bake for another 10 minutes to set slightly. Cool completely.
Melt chocolate and oil together until smooth. Pour over the cooled caramel and tilt the tin to cover evenly. Chill for 30–45 minutes until set but not rock hard.
Use a hot, dry knife to cut into squares. Store in an airtight container in the fridge for up to a week.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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