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I like to think of these Caramel and Almond Chocolate Bars as homemade versions of the New Zealand Chocolate Picnic Bar. Simply make my caramel and almond slice recipe, slice it in to small pieces and dunk them in dark chocolate.

A golden baking tin sits on natural fabric on a wooden table. In the tin is caramel and almond chocolate bars. Some are covered in dark chocolate and have almonds sprinkle don top. Some of them have been cut open, showing the biscuit base, caramel filling and textured top.

Who would have thought that making a homemade Picnic bar was as simple as dunking a caramel slice in chocolate? Well, I am here for it and I know you are too. These bars make the perfect homemade gift as well so let's get baking.

More recipes to try:

Do you love making delicious slices like I do? Then try my Oaty Caramel Slice with a thicker caramel layer and flavours of Anzac biscuits. Or would you like a caramel vibe in a cake? Well I have the perfect recipe for you, try my Sticky Date Cake.

Videography and photography by Sarah Henderson.

Ingredient Tips for the Caramel and Almond Chocolate Bars:

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.

Caramel and Almond Slice Ingredients: Check out this post for the full list of ingredients for the slice recipe.
Chocolate: 50% tiakarete parauri (dark chocolate) is definitely what I recommend for this recipe because it has the perfect balance of sweet and savoury notes.
Oil: Use any neutral flavoured oil that you have.
Almonds: Chopped, sliced or slivered almonds all work for the topping so choose which one you prefer.
Salt: This is optional and flaky salt is best for sprinkling over the bars because it has a softer taste. If you are using a iodised table salt, the lightest sprinkle is all that is needed.

Expert Tips:

When you melt the tiakarete (chocolate), do this gently in a bowl that sits over a pot of barely simmering water. This protects the chocolate from being burnt. When the chocolate is mostly melted, remove the bowl from the heat and stir gently until completely melted and smooth. This is a cheats way to temper. If you want to temper the chocolate like the pro's do, google it because I am all about the cheat in this department.

Cut the caramel slice into 25 bites size pieces. You can make them bigger if you prefer but I think the mini versions are the perfect size.

Step by Step Instructions for these Caramel and Almond Chocolate Bars:

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 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.

1. Make the Caramel and Almond Slice:

Make one batch of my caramel and almond slice as per the instructions.

Then allow the slice to completely cool.

A wooden board sits on a cream table cloth, on a wooden table. On top is freshly baked slice that has been sliced in to long, thin slices.

2. Divide the Slice in to Pieces:

Cut the cooled slice into 25 bites size pieces.

You can make them bigger if you prefer but I think the mini versions are the perfect size.

A wooden board sits on a cream table cloth, on a wooden table. On top is melted dark chocolate in a vintage purple bowl, with a vintage fork and spoon in it. Almonds are sprinkled around it.

3. Melt the Dark Chocolate:

Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.

Chop the tiakarete parauri (dark chocolate) in to fine pieces and add to a medium bowl, along with the noni (oil).

Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.

Melt 90 percent of the tiakarete (chocolate), stirring occasionally. Then remove it from the heat and stir until it is completely melted and smooth.

A wooden board sits on a cream table cloth, on a wooden table. On top is melted dark chocolate in a purple vintage bowl. Naomi is dipping a caramel and almond chocolate bar with a vintage fork and spoon. Almonds are in a small tin and sprinkled around it.

4. Dip the Slices in to the Chocolate

Use a fork and a spoon for this process. Keep the slice on the fork the whole time, holding it upright.

Place a piece of slice on to the fork, dip the base of it in to the tiakarete (chocolate) and scoop it up. Now use the spoon to drizzle the chocolate liberally over the top.

Give the slice a good shake and then remove the excess from the base with the spoon.

Then place it on the tray lined baking paper to set on the bench with a little bit of space between each one so they don't stick to each other.

Repeat the process with each one.

A wooden board sits on a wooden table with a cream tablecloth crunched behind it and a burning amber candle. On the board is brown baking paper, two pieces of freshly dipped caramel and almond chocolate bars are on the paper with crushed almonds on them. Another bar is being placed on the paper with a vintage fork, it has no decorations on top.

5. Add the Topping (Optional):

Sprinkle a few of the aramona (almonds) on top with a little tote (salt) if you are using it.

Continue with the remaining pieces, following the same technique with each one.

A wooden board is covered with brown baking paper. On the board is brown baking paper, six pieces of freshly chocolate dipped caramel and almond chocolate bars are on the paper with crushed almonds on them.

6. Refrigerate the Caramel and Almond Chocolate Bars:

Once all of the bars are complete, set on the bench for 20 minutes or so until the chocolate is hard.

A wooden board is covered with brown baking paper. On the board is brown baking paper, six pieces of freshly dipped caramel and almond chocolate bars are on the paper covered in chocolate with crushed almonds on them. The chocolate is set and one of them has been cut open to reveal the layers of biscuit base, caramel centre and crunchy topping.

7. Store the Caramel and Almond Chocolate Bars:

Once they are set, place the chocolate bars in to a large container with a lid.

This will keep well in the fridge or a cool cupboard for a week.

Take a look a

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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.

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