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This Caramel and Almond Slice only uses one can of miraka kukū reka (sweetened condensed milk) for a subtle caramel filling. Almond butter and almonds are also added to create the perfect balance of sweet and salty. So if you want a slightly dialled down caramel slice, this is the perfect recipe for you.

A wooden board is on a wooden table and is lined with brown baking paper. On it is slices of freshly baked caramel and almond slice. Once of the pieces has been turned over. The topping has chunks of dark chocolate and chopped almonds with biscuit crumb. The piece on its side shows the biscuit base, caramel filling and the topping.

There is no need for fancy equipment in this delicious slice recipe. So, grab a bowl, a pot, a baking tray and stirring equipment and you are on your way to this epic caramel slice. Karawhuia e te whānau – go for it family! 🤩

More baking recipes:

Want to turn this slice in to mini chocolate bars? Māmā noa iho (so easy)! Just go to this simple recipe caramel and almond chocolate bars. Or what about a caramel slice with a thicker caramel layer? Then try my tried and testes Oaty Caramel Slice.

Videography and photography by Sarah Henderson.

Ingredient Tips for the Caramel and Almond Slice:

A wooden board sits on a cream cloth that is on a wooden table. On the board is vintage plates and spoons with slice ingredients on them. There is chocolate chunks, caster sugar, vanilla, salt, butter, almond butter, brown sugar and flour in view. An amber candle is burning in the background.

Butter: Salted or unsalted pata (butter) works in this recipe so use what you prefer.
Almond Butter: Pata aramona (almond butter) is so delicious in this slice but if you prefer a different pata nati (nut butter) then go for it.
Sugar: I use huka one (caster sugar) in the base but huka hāura (brown sugar) would also be delicious.
Flour: Use plain flour or high grade flour in this recipe.
Sweetened Condensed Milk: Please use the full fat condensed milk as I cannot guarantee that the recipe will still work with the light version.
Salt: I like to add a touch of good quality flaky salt in the caramel, if you only have iodised table salt, half the quantity otherwise it will throw off the balance.
Dark Chocolate: Use any type of chocolate you want for the topping like chocolate chips, chunks or drops.
Almonds: For the topping use blanched, sliced or slivered aramona (almonds).

Expert Tips:

Gently melt the caramel ingredients over low heat as you stir continuously. Do not boil or simmer the mixture, just melt the ingredients together. This stops the caramel becoming grainy when the slice is baking.

Cut the slice into pieces when it has cooled down for at least 15 minutes. This will ensure nice, clean slices.

STEP BY STEP INSTRUCTIONS FOR THIS CARAMEL AND ALMONDS SLICE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A wooden board sits on a cream cloth that is on a wooden table. On the board is a couple of empty vintage small bowls with nothing in it. It is also has two ceramic spoons on the board with baking powder in one. A glass vintage bowl is also on the board and it has whipped butter and sugar in it that is being whipped by a white hand mixer.

1. Preheat the Oven:

Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.

Line a 20 cm x 20 cm tin with high sides with baking paper.

2. Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), pata aramona (almond butter or nut butter), huka one (caster sugar) and wanira (vanilla) to a large bowl.

Whip it on high speed for around 5 minutes until light and fluffy in colour and texture.

A wooden board sits on a cream cloth that is on a wooden table. On the board is two ceramic spoons on the board with baking powder in one. A glass vintage bowl is also on the board filled with the base mixture that is being stirred with a spoon. An amber candle is in the front corner of the shot.

3. Add the Dry Ingredients:

Add the puehu parāoa noa (plain flour) and pēkana paura (baking powder).

Whakaranuhia te katoa (mix it all together until combined).

A vintage baking tray lined with brown baking paper is on a wooden board, sitting on a wooden table. IN the tin is the baked base of the caramel and almond slice. There is a white ceramic cup of biscuit crumb in front of the tray too.

4. Press the mixture in to the Tin:

Remove ⅓ cup of ranunga pata (butter mixture) and set it aside. This will be used for the crumble on top of the slice.

Add the remaining mixture in to the tin and press it down so it is even all over.

5. Bake the Biscuit Base:

Bake for 15 minutes.

Remove it from the oven and leave the oven on.

Use the back of a spoon to gently press the base down to level it out.

Leave it to the side as you make the karamea (caramel).

A vintage baking tray lined with brown baking paper is on a wooden board, sitting on a wooden table. The caramel and almond slice biscuit base is baked in the slice and a silver pot is pouring the caramel on top of it. Next to the baking tray is a glass vintage bowl is beached almonds and a small ceramic bowl with chocolate in it.

6. Melt the Caramel Ingredients:

Add the miraka reka (condensed milk), mīere koura (golden syrup), pata (butter) and tote (salt) in to a medium spot.

Gently melt the caramel ingredients over low heat as you stir continuously.

Do not boil or simmer the mixture, just melt the ingredients together. This stops the caramel becoming grainy when the slice is baking.

As soon as everything is melted, pour it on to the base and smooth it out.

A baking tray sits on top of a wooden table that sits on a cream table cloth, on a wooden table. In the tin is a topping that has biscuit crumbs, dark chocolate chunks and blanched almonds. Naomi is adding some more almonds on top.

7. Add the Crunchy Topping:

Chop up the tiakarete parauri (dark chocolate) and aramona (almonds) in to chunks).

Add them to a bowl and combine them with the ⅓ cup of reserved base mixture until a rough crumb forms.

Sprinkle this crumb all over the karamea (caramel).

A baking tray sits on top of a wooden table that sits on a cream table cloth, on a wooden table. In the tin is a freshly baked caramel and almond slice that has biscuit crumbs, dark chocolate chunks and blanched almonds on top.

8. Bake the Caramel and Almond Slice:

Bake it in the oven for 25 minutes until golden and lush.

Remove it from the oven and cool it for 15 minutes or so before slicing.

9. Store the Caramel and Almond Slice:

This epic slice will keep well for a week in a well sealed container either in the fridge or in a cool cupboard.

This slice is one of many so take a looks at these

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A flat lay shot shows the caramel and almond slice, one is sliced open and flipped on the side showing the biscuit base, caramel inside and almond chocolate crumble on top.

Print Pin

Caramel and Almond Slice - Keke Tapatahi Karamea me te Aramona

This Caramel and Almond Slice is a caramel slice that only uses one can of sweetened condensed milk with an almond butter, chocolate and almond crumb on top.

Course Baking

Cuisine Slices

Keyword almond millionaire slice, best caramel slice nz, caramel and almond slice, caramel slice recipe nz, caramel slice with almonds, caramel slice with one can of condensed milk, caramel slice with one can of condensed milk nz, te reo Māori

Prep Time 30

Cook Time 40

Total Time 1 10

Servings slices

Equipment

1 x 20 cm square baking tin with 3 -4 cm high sides.

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

100 g pata kūteretere (softened butter)
⅓ C (85 g) pata aramona (almond butter or other nut butter)
⅔ C (145 g) huka one (caster sugar)
2 teaspoon (10 ml) wanira (vanilla)
1 C (150 g) puehu parāoa noa (plain flour)
½ teaspoon pēkana paura (baking powder)

The Luscious Caramel - Te Karamea Hāhā

1 kēnā (can) (395 g) miraka reka (sweetened condensed milk)
¼ C (85 g) mīere koura (golden syrup)
45 g pata (butter, cubed)
1 teaspoon good quality flaky salt. If you are using iodised table salt, half this quantity.

The Crumb Layer - Te Paparanga Kongakonga

80 g tiakarete parauri (dark chocolate, or whatever chocolate you like)
½ C (60g) aramona (almond, blanched or whatever almonds you have).
⅓ C reserved mixture from the base.

Instructions

Preheat the Oven:

Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Line a 20 cm x 20 cm tin with high sides with baking paper.

Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), pata aramona (almond butter or nut butter), huka one (caster sugar) and wanira (vanilla) to a large bowl.
Whip it on high speed for around 5 minutes until light and fluffy in colour and texture.

Add the Dry Ingredients:

Add the puehu parāoa noa (plain flour) and pēkana paura (baking powder).
Whakaranuhia te katoa (mix it all together).

Press the mixture in to the Tin:

Remove ⅓ cup of ranunga pata (butter mixture) and set it aside.
This will be used for the crumble on top of the slice.
Add the remaining mixture in to the tin and press it down so it is even all over.

Bake the Biscuit Base:

Bake for 15 minutes.
Remove it from the oven and leave the oven on.
Use the back of a spoon to gently press the base down to level it out.
Leave it to the side as you make the karamea (caramel).

Melt the Caramel Ingredients:

Add the miraka reka (condensed milk), mīere koura (golden syrup), pata (butter) and tote (salt) in to a medium spot.
Gently melt the caramel ingredients over low heat as you stir continuously.
Do not boil or simmer the mixture, just melt the ingredients together. This stops the caramel becoming grainy when the slice is baking.
As soon as everything is melted, pour it on to the base and smooth it out.

Add the Crunchy Topping:

Chop up the tiakarete parauri (dark chocolate) and aramona (almonds) in to chunks).
Add them to a bowl and combine them with the ⅓ cup of reserved base mixture until a rough crumb forms.
Sprinkle this crumb all over the karamea (caramel).

Bake the Caramel and Almond Slice:

Bake it in the oven for 25 minutes until golden and lush.
Remove it from the oven and cool it for 15 minutes or so before slicing.

Store the Caramel and Almond Slice:

This epic slice will keep well for a week in a well sealed container either in the fridge or in a cool cupboard.