Salted Caramel Peanut Squares 

Preheat the Oven to 180 degrees (356 F) Celsius.

Line an 18cm x 27cm (7 x 11 inches) pan with baking paper.

For the base:

Cream 125 grams (4.40 ounces) of soft butter with 1/2 cup caster sugar.

Add one egg and beat again.

Mix in 1 cup plain flour, 1/4 cup self-raising flour, and 1 Tablespoon custard powder.

Press into slice pan and bake for 15 minutes or until golden.

Topping:

While the base is baking prepare the topping...

Melt 90 grams (3.17 ounces) of butter in a pot.

Add 1/2 cup packed brown sugar and 1 Tablespoon Golden Syrup.

Stir over low heat until the sugar has dissolved. Then simmer gently for 5 minutes.

Stir in 125 grams (1 cup) of chopped salted roasted peanuts.

Spread topping onto the hot base.

Return to oven for 10 minutes.

Cool, then cut into squares.

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