July 8, 2019
The Peanut Van’s year of celebrations marking its 50th anniversary is continuing, with the countdown to the release of a special peanut cookbook gaining momentum.
Member for Nanango – and award-winning cook – Deb Frecklington will be one of the local residents whose recipes are shared in the publication.
Deb said she was honoured to be a part of the celebrations for the iconic Kingaroy business.
“I feel very privileged to be a part of The Peanut Van’s 50th anniversary and to provide my secret peanut slice recipe for their birthday cookbook,” Mrs Frecklington said.
“I would like to congratulate owners Rob and Christine Patch and, of course, The Peanut Van manager Rowena Dionysius on this important milestone.”
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Deb’s Peanut Slice Recipe
Ingredients
100g butter
1/2 cup plain flour
1/2 cup self-raising flour
1/3 cup dessicated coconut
3/4 cup caster sugar
1 1/2 cups of peanuts
Finely chopped chocolate
1 can condensed milk
Method
Preheat oven to 180 degrees.
Grease and line a rectangular slice tin with baking paper.
Place butter in a bowl and melt. Add the flour, coconut and caster sugar and mix.
Place mixture into tin and press down firmly.
Bake for 10 minutes.
Sprinkle over the nuts and finely chopped chocolate.
Pour condensed milk over the top of the nuts and chocolate until covered.
Bake for a further 15-20 minutes until brown.
Cool and let set.
Footnote: Deb has had a string of successes at culinary competitions – from a “champion” win at the Kingaroy Show to a second place at the Ekka.
Related recipes:
- Mayor Shares Secret Family Recipe (Keith Campbell)
- Van Celebrates 50 Years Of Going Nuts (Jason Ford)
