Choc-caramel peanut slice

1.Preheat oven to moderate, 180C. Lightly grease and line an 18 x 28cm slice pan with baking paper.

2.In a large bowl, combine almond meal, sugar, coconut, and melted butter. Stir to combine. Press firmly into pan. Bake 25-30 minutes until golden. Set aside to cool.

3.In a medium saucepan, combine extra butter, condensed milk, sugar and syrup. Stir on medium until simmering. Cook, stirring, 10 minutes until golden. Pour over slice base. Set aside 30 minutes to cool.

4.Make topping: In a bowl, over a saucepan of simmering water, melt chocolate and butter, stirring until smooth. Pour over caramel. Sprinkle with peanuts. Chill 1 hour to set. Cut into pieces.