Caramel, chocolate and nuts — a combination that rarely fails. This salted caramel peanut slice is one of my most requested gluten‑free desserts, and it disappears at every gathering I bring it to. I sometimes cut smaller pieces so more people can try it, but guests always seem to return for seconds and thirds. Seeing the platter with just a few crumbs left is a small victory every host appreciates.
One of the best things about this gluten‑free recipe is its versatility. You can easily adapt the fillings for dietary needs or taste preferences. For a nut‑free version, simply omit the peanuts. To make the slice dairy‑free, replace the butter with coconut oil and swap the golden syrup or brown sugar for rice malt syrup or maple syrup as needed. Macadamia nuts also work exceptionally well here thanks to their chunky size and rich, buttery texture.
If you’re making this for a themed party, change the chocolate topping to suit the occasion: use white chocolate and add food coloring for pink, or keep it classic with dark chocolate. The recipe is forgiving and ideal for experimenting with flavors and colors.
- Base
- 130g (1 cup) plain gluten‑free flour
- 100g (1 cup) organic desiccated coconut
- 120g melted unsalted butter (or coconut oil for dairy‑free)
- 1/2 cup brown sugar
- Caramel Centre
- 60g butter (or dairy‑free alternative)
- 1 x 400g tin sweetened condensed milk
- 1/4 cup golden syrup
- 2 tsp sea salt flakes
- 1/2 cup peanuts (or substitute macadamias or omit for nut‑free)
- Chocolate Topping
- 2 tsp coconut oil
- 100g 70% dark cooking chocolate (or white chocolate for colouring)
- Preheat oven to 180°C (350°F).
- Combine the melted butter, desiccated coconut, gluten‑free flour and brown sugar in a bowl. Mix well, then press evenly into a 20cm square or rectangular baking tin lined with baking paper. Bake for 15 minutes or until the base is golden. Remove from the oven.
- In a saucepan over low heat, combine the condensed milk, butter, golden syrup and sea salt. Stir constantly for about 3 minutes until the mixture thickens slightly into a caramel consistency.
- Arrange the peanuts in a single layer over the baked base. Pour the warm caramel over the peanuts, making sure they are well covered so they won’t burn in the oven.
- Return the tray to the oven and bake for a further 15 minutes, until the caramel turns golden. Remove, cool, then refrigerate to set.
- Gently melt the chocolate with the coconut oil over low heat, stir until smooth, then pour over the chilled caramel layer. Refrigerate until the chocolate topping is firm. Slice into squares to serve.
- Preheat oven to 180°C (350°F).
- Melt the butter 40 sec/50°C/speed 4. Add the coconut, flour and sugar and mix 30 sec/speed 4. Press the mixture into a lined 20cm square or rectangular tin and bake for 15 minutes or until golden. Remove from the oven.
- In the Thermomix bowl, combine condensed milk, butter, golden syrup and sea salt and cook 3 minutes/Varoma/speed 3 with the measuring cup removed, until the caramel thickens slightly.
- Place peanuts in a single layer on the base and pour the caramel over them, covering them completely.
- Bake for 15 minutes until the caramel is golden. Cool and refrigerate to set.
- Melt the chocolate with coconut oil in the Thermomix 2–3 min/50°C/speed 3. Pour over the caramel and refrigerate until set.