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 Caramel and Almond Slice is exactly that. This slice has half the caramel that my Oaty Caramel Slice has because sometimes we want to dial back the sugar. It also has almond butter (which can be replaced with any nut butters) in the base which adds a delicious savoury note. Finish it 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 so let's get started.
What is the process of making this 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.
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!
More baking recipes to try:
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! 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 Slice - Keke Tapatahi Karamea me te Aramona
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) miraka reka (sweetened condensed milk)
- ¼ C (85 g) mīere koura (golden syrup)
- 45 g pata (butter, cubed)
- 1 teaspoon 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 ⅓ 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 ⅓ 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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