Ingredients
Brownie layer
Melted butter, to grease
80g dark cooking chocolate, chopped
120g butter
1 cup caster sugar
2 eggs
1 tsp vanilla extract
2/3 cup plain flour
1/4 tsp baking powder
Caramel layer
400g caramel lollies, such as Columbines
2 Tbsp evaporated milk
1 Tbsp water
1 ½ cups puffed rice cereal
Nougat layer
75g butter
1 ¼ cups caster sugar
1/2 cup evaporated milk
200g marshmallows
1/4 cup creamy peanut butter
Chocolate layer
1/3 cup thickened cream
300g dark cooking chocolate, chopped
60g butter
Method
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Preheat oven to 180C. Grease 33 x 23 x 5cm slide tin. Line with baking paper.
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Put chocolate and butter in a medium saucepan and stir over a low heat until melted and smooth. Cool slightly.
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To make brownies layer, stir 1 cup of sugar into chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon after each addition until just combined. Stir in vanilla. Stir in flour and baking powder until just combined. Spread batter evenly in prepared tin. Bake for 15-17 minutes or until edges start to pull away from sides of tin. Cool in tin on a wire rack.
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To make a caramel layer, put caramels, 2 tablespoons of evaporated milk and water in a large microwave-safe bowl. Microwave on 100% (high) for 2 ½ - 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in puffed rice. Spread caramel mixture over brownie layer, spreading to edges. Put tin in freezer.
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To make nougat layer, combine butter, sugar and 2 tablespoons evaporated milk in a medium saucepan. Bring to the boil over medium-high heat, stirring constantly. Reduce heat to medium. Boil at a moderate rate without stirring 8-10 minutes. Put marshmallows and peanut butter in a large heatproof bowl. Gradually whisk hot sugar mixture into nougat mixture until combined. Pour nougat mixture over caramel layer, spreading to edges. Replace tin in freezer.
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To make chocolate layer, put cream, chocolate and butter in a small saucepan. Stir over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely with foil and chill 2 hours. Use edges of baking paper to lift from tin. Cut into squares. Serve.
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