Name: Caramel peanut squares
Yield: 45 servings
Cuisine: Bake
Ingredients: 375.00 g butter; 300.00 g sugar; 3.00 eggs just the yolks; 360.00 g flour cake; 100.00 g flour self-raising; 90.00 ml custard powder; 2.00 ml salt; 300.00 g brown sugar; 270.00 g butter; 45.00 ml golden syrup; 375.00 g peanuts unsalted

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Ingredients (11)

PASTRY BASE

375.00 g	butter
300.00 g	sugar
3.00	eggs — just the yolks
360.00 g	flour — cake
100.00 g	flour — self-raising
90.00 ml	custard powder
2.00 ml	salt

TOPPING

300.00 g	brown sugar
270.00 g	butter
45.00 ml	golden syrup
375.00 g	peanuts — unsalted

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Method:

Preheat oven to 180 ºC (350 ºF). Grease two 27 x 18 x 4 cm baking trays with margarine. Beat butter and sugar until pale and creamy. Add egg yolks and beat until well blended. Sift cake flour, self raising flour, custard powder and salt together and add to the butter mixture. Mix to form a stiff dough. Press dough into the prepared baking trays and bake for 20 minutes or until pale brown. For the topping, place brown sugar, butter and golden syrup in a saucepan and heat slowly until the sugar has dissolved. Simmer slowly for 5 minutes. Remove from stove. Add peanuts, mix well and pour over baked pastry bases. Spread evenly and return to the oven for 5 minutes. Cool slightly before cutting into about 45 squares.