Caramel and Almond Slice – Keke Tapatahi Karamea me te Aramona
E hoa mā (friends), sometimes I want something sweet but not too sweet. Sweet with a hint of savoury and a touch of salt. This slice is exactly what hits all those notes for me. This caramel slice has half the caramel of a caramel slice. It also has almond butter (which can be replaced with any nut butters) in the base which adds a delicious savoury note. The delicious karamea (caramel) goes on to the base and is finishes with a crumb made from the base, blanched aramona (almonds) and a tiakarete parauri (dark chocolate). He aha te hua? What the result? Perfection! A divine combination of all things delicious. Easy to whip up and perfect for every event!
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.
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!
Caramel and Almond Slice – Keke Tapatahi Karamea me te Aramona
Ingredients
The Biscuit Layer – Te Paparanga Pihikete
- 100 g pata kūteretere (softened butter)
- ⅓ C pata aramona (almond butter or other nut butter)
- ⅔ C huka one (caster sugar)
- 2 tsp wanira (vanilla)
- 1 C puehu parāoa noa (plain flour)
- ½ tsp pēkana paura (baking powder)
The Luscious Caramel – Te Karamea Hāhā
- 1 kēnā (can) miraka reka (sweetened condensed milk)
- ¼ C mīere koura (golden syrup)
- 45 g pata (butter, cubed)
- 1 tsp tote (salt, rock salt is best but use what you have)
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
The Biscuit Layer – Te Paparanga Pihikete
- Line a 20 cm x 20 cm tin with high sides with baking paper.Pre-heat the oven to 170 °C, bake setting.
- 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 for around 5 minutes until light and fluffy.
- Add the puehu parāoa noa (plain flour) and pēkana paura (baking powder). Mix together with a spoon until combined. Reserve 1/3 cup of this mixture – this will be used for the crumble on top of the slice.
- Press the remaining mixture in to the tin. Bake for 15 minutes. Keep the oven on. Remove from the oven. Use a spoon to smooth out and press the base down to level it out while warm. Leave to the side.
The Luscious Caramel – Te Karamea Hāhā
- Add the miraka reka (condensed milk), mīere koura (golden syrup), pata (butter) and tote (salt) in to a pot.
- Over low heat melt all the ingredients together. As soon as everything is melted, pour it on to the base and smooth it out.
The Crumb Layer – Te Paparanga Kongakonga
- Chop up the tiakarete parauri (dark chocolate) and aramona (almonds) in to chunks). Add them to a bowl and combine them with the 1/3 cup of reserved base mixture until a rough crumb forms.
- Sprinkle this crumb all over the caramel. Bake in the oven for 25 minutes until golden and lush! Leave to cool for 15 minutes or so before slicing.
- This slice will keep well in a sealed container for up to a week.
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