THESE bars are a great treat for kids and are really easy to make.
They look crunchy, but can be surprisingly soft and chewy – and that makes them so very moreish!
The recipe is from Hibiscus, by Lope Ariyo. Lope remembers having similar treats from her school tuck shop – and, like many of us, has great memories of playtime treats. So she set out to create her own version.
For the toffee wrap
2 tbsp coconut oil
2 x 397g tins sweetened condensed milk
1 tsp vanilla extract
For the peanut filling
450g caster sugar
1 tbsp coconut oil
½ tsp vanilla extract
Line a 20cm square baking tin with baking paper. Make the toffee wrap by melting coconut oil over a medium heat.
Add the condensed milk and vanilla extract and stir continuously. The milk will thicken and after 6 mins will form a light brown mass.
Transfer to the tin and use the back of a spoon to press down. Leave to cool.
Place sugar and 125ml of water into a saucepan and set over medium heat.
Stir until well combined and let the sugar dissolve so there are no crystals.
Boil for 8 mins, or until it thickens to a deep amber caramel.
Take pan off the heat and stir in the coconut oil and vanilla extract.
Once combineded, add the peanuts and mix until well coated.
Pour the peanut mix over the toffee and use a rubber spatula to spread the mix out into a even, flat layer.
Cover with another sheet of baking paper and, using a small rolling pin, press the peanuts down into the toffee.
Remove the top layer of baking paper and cool for 1 hour.
When cooled, remove from the tin and pull away bottom layer of baking paper. Slice into 6 strips, cut into three bars.
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