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Looking to impress at your next afternoon tea? Look no further than this creamy, gooey, decadent butterscotch treat … Better keep this link handy since all those who try it will most certainly be asking for the recipe.

You will need

Serves 12

  • 1 cup plain all-purpose flour (gluten-free flour if required)
  • 2/3 cup desiccated coconut
  • 2/3 cup brown sugar
  • 1/2 cup roasted smashed macadamia nuts
  • 150g melted margarine
  • Pinch salt

Butterscotch filling

  • 1/2 cup brown sugar
  • 1/4 cup peanut butter
  • 125g margarine
  • 800g condensed coconut cream
  • Pinch salt

Chocolate topping

  • 200g plant based dark chocolate
  • 2 tablespoons olive oil
  • Salt to finish

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10 mins to prep

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Place all the biscuit ingredients into a bowl and mix until thick and combined.

  3. Step 3

    Press into a 20 x 20cm baking tray until tightly packed. Place in the oven and cook for 20 to 25 minutes or until golden.

  4. Step 4

    In the meantime, in a pan on medium heat, add all butterscotch filling ingredients.

  5. Step 5

    Keep stirring until the sauce is smooth and slightly thickened.

  6. Step 6

    Once you have removed the biscuit base from the oven, pour over the peanut butterscotch mixture, angling the tin to make sure it spreads out smoothly and evenly.

  7. Step 7

    Place back in the oven for a further 20 minutes or until golden.

  8. Step 8

    Once the pan is not super hot, place in the fridge to cool and set.

  9. Step 9

    For the final layer of chocolate, chop the dark chocolate finely and place in a large steel or glass bowl which is set on top of a pan or pot with a little water in it. Ensure the bowl isn’t actually touching the water. Bring the water to a boil.

  10. Step 10

    Add the oil to your chocolate bowl and stir until the chocolate is melted and smoothly blended. Pour the chocolate over the cooled peanut butterscotch.

  11. Step 11

    Sprinkle with a little salt and place in the fridge to set before slicing.

Recipe: Simon Toohey

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