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Peanut Butter Blondie Caramel Slice

Cals for Entire Batch: 1688kcal

75C  74P  114F

Cals Per Blondie Ting: 140kcal

6C  6P  9.5F

20 minutes
1 hour 20 minutes


Ingredients checklist
  1. Preheat oven to 180℃ and line a loaf pan with baking paper. 
  2. In a mixing bowl, sieve in your flour, protein, powdered peanut butter, sweetener and bi carb soda, then whisk to combine.
  3. Once your dry mixture is combined, add the yoghurt, peanut butter and the almond milk and mix to create your blondie batter.
  4. Pour into your loaf pan, then place in the oven for 20-25 minutes. Remove and allow to cool completely.
  5. Once blondies have cooled, create the caramel by melting all of your ingredients in a bowl stirring to combine. Pour over your blondies, spread evenly, and place in freezer for 30 minutes to set.
  6. Melt your chocolate spread in the microwave, stir then pour over the top of your caramel mixture before placing back in the freezer for another 30 minutes.
  7. Slice into 12 pieces and try not to inhale all of them in one sitting, unlike your royal fatness. (Me)