Don't dare open them before you are cooking with them or they will all be consumed in a minute by everyone around you. They can be used as a replacement for chocolate chips in cookies. I did try them in one slice sprinkling on top of the chocolate icing and adding some sea salt and they melted, so I did this instead. Gone in 60 seconds by my tribe. Keep it in the fridge in this humidity it is much better.
There are so many recipes for caramel shortbread/slice, all very similar and all very nice. Try this for a variation.
125 grams butter
1 cup plain flour
1/2 cup self raising flour
1/4 cup castor sugar
FILLING
1 400 gram tin condensed milk
2 tablespoons golden syrup
4 tablespoons peanut butter
1 tablespoon butter
Chocolate for melting
Layer a baking tin approx 18cm by 28cm or 19cm by 29cm, with baking paper. A lamington style baking dish.
Melt the butter in a saucepan on the stove top. In a bowl sift flour add sugar and mix in the melted butter. Put this into your baking tin and press down evening it out as you go.
Bake in a moderate oven for 15 minutes. Remove and set aside.
In a saucepan melt the condensed milk, golden syrup, peanut butter and butter . Stir until combined and
continue cooking for over a low heat for a minute.
Pour the mixture over the cooked base and return to oven for 10 minutes.
When you have taken it out wait until cooled at least 5minutes and sprinkle with the peanut chips. At this stage if the top is too hot they will melt if too cold they wont stick ! Tricky! When totally cooled, heat the chocolate and drizzle over the top. This will help keep the chips on top.
Put the tray in the fridge. If you cant find these Reese's Chips you could add 3/4 cup peanuts on top of the caramel topping before placing in the oven. As it cools you can add some sea salt.
A good recipe to play around with and whatever you do it won't last long!
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