Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
MORAH CAKE SOFT/Butter (soft)
0.500
Water
0.125
Peanuts (roasted)
0.750
Total Weight: 3.375
Group 2
Ingredient
KG
BAKELS CARAMEL FILLING
1.500
Total Weight: 1.500

Method

Place Group 1 ingredients in mixing bowl. Blend with beater on slow speed until thoroughly combined. Pin mixture firmly and evenly onto base of a lightly greased baking tray. Bake at 175¡C (350¡F) for approximately 15 minutes. Cool. Topping Method: Heat BAKELS CARAMEL FILLING in a saucepan to 50¡C (120¡F). Stir in roasted peanuts. Spread evenly onto prebaked sheet base. Place back into oven for 12 minutes at 170¡C (340¡F). Remove from oven and mark to desired shape while warm. Cut when cool.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
MORAH CAKE SOFT/Butter (soft)
0.500
Water
0.125
Peanuts (roasted)
0.750
Total Weight: 3.375
Group 2
Ingredient
KG
BAKELS CARAMEL FILLING
1.500
Total Weight: 1.500

Method

Place Group 1 ingredients in mixing bowl. Blend with beater on slow speed until thoroughly combined. Pin mixture firmly and evenly onto base of a lightly greased baking tray. Bake at 175¡C (350¡F) for approximately 15 minutes. Cool. Topping Method: Heat BAKELS CARAMEL FILLING in a saucepan to 50¡C (120¡F). Stir in roasted peanuts. Spread evenly onto prebaked sheet base. Place back into oven for 12 minutes at 170¡C (340¡F). Remove from oven and mark to desired shape while warm. Cut when cool.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.