Caramel and Almond Chocolate Bars – Tiakarete Karamea me te Aramona
I like to think of these Caramel and Almond Chocolate Bars as homemade versions of the New Zealand Chocolate Picnic Bar. It starts with my caramel and almond slice recipe. This has an almond butter and butter biscuit base, a delicious karamea (caramel) in the centre with aramona (almonds) instead of peanuts sitting on top. There is no need for fancy equipment in this 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!
Making the Caramel and Almond Slice:
First, whip the pata (butter), pata aramona (almond butter) and huka (sugar) together until fluffy. Mix the dry ingredients and butter mixture together and then press it into the prepared tin. As it bakes, make the simple karamea (caramel). It comes together by melting the pata (butter), mīere kōura (golden syrup) and miraka reka kukū (condensed milk). At this point, pour it over the hot base and sprinkle with the crumb, aramona (almonds) and tiakarete (chocolate). Back in to the oven it goes and bake it until the karamea (caramel) is deep and the topping is toasty. Allow it to cool slightly before slicing in to it.
Making the Caramel and Almond Chocolate Bars:
Then it is lovingly dipped in tiakarete parauri (dark chocolate) and sprinkled with aramona kua tapahia (chopped almonds) and tote (salt). They are so delicious and make the perfect homemade gift. Choose the size you want too, I think these are best as little bite size pieces.
More recipes to try:
Want to try a slightly different caramel slice with a thicker caramel layer and flavours of Anzac biscuits? Try The Best Oaty Caramel Slice Ever! Or would you like a caramel vibe in a cake? I have the perfect recipe for you, try my Sticky Date Cake!
Or do you need a vibrant brownie with tiakarete parauri (dark chocolate) and rahipere (raspberries)? Then, delve in to this divine recipe: Chocolate and Raspberry Brownie. Find more slice recipes here.
Videography and photography by Sarah Henderson.
Caramel and Almond Chocolate Bar
Ingredients
Caramel and Almond Slice – Keke Karamea me te Aramona
- 1 quantity caramel and almond slice
The Chocolate – Te Tiakarete
- 400 g tiakarete parauri (dark chocolate, 50%)
- 2 tbsp noni (oil, neutral flavoured)
- ½ C aramona kua tapahia (chopped almonds)
- Tote (salt, flakes are best)
Instructions
Caramel and Almond Slice – Keke Karamea me te Aramona
- Make one batch of caramel and almond slice as per the instructions. Allow to cool.
- Cut into 25 bites size pieces. You can make them bigger if you prefer.
The Chocolate – Te Tiakarete
- Chop the tiakarete parauri (dark chocolate) in to fine pieces and add to a medium bowl. Add the noni (oil).
- Fill a pot a quarter filled and bring it to a gentle simmer. Place the bowl on top. Make sure the bowl is not touching the water. Gently melt it until smooth. Remove from the heat.
- Use a fork to a dip piece of the caramel almond slice in to the tiakarete (chocolate) and lift it out. Use a spoon to drizzle the chocolate over the top. Scrape the bottom of the bar to remove the excess chocolate and move to a piece of baking paper.
- Sprinkle a few of the aramona (almonds) on top with a little tote (salt). Continue with the remaining pieces, following the same technique with each one.
- Once complete, chill in the fridge for 20 minutes or so until the chocolate is hard. Transfer to a large container with a lid. This will keep well in the fridge or a cool cupboard for 1-2 weeks.
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