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When you have a house full of kids for the night, what do you do? Fill them up with love (translation: sweetness in the form of chocolate) of course! And what better way than to make a delicious, rich caramel slice.


My niece and I share a sweet tooth and a similar taste in cakes and sweets. The first time I tried this slice was with her. She diligently stirred the caramel so it didn’t scorch and we waited impatiently for it to set. We have made it a couple of times since then, and each time I think we have nailed it. Again.

This slice is not for the faint hearted. It is rich and gooey with a serious toffee undertone. The ginger nut biscuit base has the most beautiful smell and a very distinctive flavour.

Ingredients:

125g ginger nut biscuits, crushed

125g shortbread biscuits, roughly crushed

70g unsalted butter, melted

3 x 395g cans sweetened condensed milk (I used skim)

50g unsalted butter

50g golden syrup

200g dark chocolate, melted

50g white chocolate, melted (to decorate)

Preheat oven to 160oC. Line a 27 x 18cm slice pan with baking paper.

Combine crushed biscuits and melted butter in a bowl. Press firmly into the base of  slice pan and freeze for 20 minutes until set.

Heat condensed milk, butter and golden syrup in a medium saucepan on medium heat. Continuously stir for 15 minutes or until the mixture turns a light brown colour. Remove from heat when the mixture becomes lightly caramel as can easily scorch. Pour mixture over the biscuit base and bake for 45 minutes or until a deep brown colour and set. Refrigerate for 1.5 hours or until firm to touch.

Once set, spread melted dark chocolate evenly over the caramel layer. Refrigerate for 10 minutes, then drizzle the top with melted white chocolate in a decorative pattern. 

*tip: to melt small amounts of chocolate break up into small pieces and place into a coffee cup, heat in the microwave in short 10-20 second bursts on medium, stirring in between bursts. 

Refrigerate for 10 minutes, then slice with a warm knife and enjoy!

This recipe was taken from a Better Homes & Garden magazine.

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  • Anonymous - When I read this recipe I thought it's too complicated. I've just made one, not that I have tasted it as yet, but it was so easy to make and looks great. Can't wait to taste it!ReplyCancel

  • Peggy - How good is it?! The ginger nut in the base just gives it an amazing taste, I love it! Definitely one of my all time faves. PxReplyCancel

  • Anonymous - It sure was a hit with everybody! Hubby is wanting more of it. Thanks Pegs for the recipe xxReplyCancel

  • Rachel @ The Pescetarian and the Pig - These look delectable! I will have to translate the recipe into some good ol’ American measurements, but I think I’m going to give this one a try. You’ve done an amazing job, by the way, with making these squares look perfect. Does the chocolate on top stay a little soft, or does it harden?ReplyCancel

    • Peggy Saas - Hi Rachel, thank you, I have made them a few times so have mastered the slicing technique. Best to have the blade of your knife wet, and keep wiping off the crumbs with a paper towel in between slices.

      The chocolate doesn’t harden, but does go slightly firm so it doesn’t run. It stays slightly soft though, so delicious!

      Enjoy if you do make them, let me know what you think!ReplyCancel

  • Holly - Righto lady….. I am going to make this before the weeks is out :-D
    Keep an eye on instagram I am almost certain there will be some “show off ” pics!

    xxReplyCancel

    • Peggy Saas - Oh will do! Can’t wait to see the pics!

      Enjoy, it really is a little treat. :)ReplyCancel

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