serves
12
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
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
- Preheat the oven to 180°C.
- Place all the biscuit ingredients into a bowl and mix until thick and combined.
- 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.
- 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.
- 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.
- Place back in the oven and cook for a further 20 minutes or until golden.
- Place in the fridge until cool.
- 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.
- 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.
