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Caramel and Almond Slice

May 23, 2024 by Naomi Toilalo WhānauKai Leave a Comment

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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!

Print Pin

Caramel and Almond Slice – Keke Tapatahi Karamea me te Aramona

A sweet and savoury caramel slice with an almond butter, chocolate and almond crumb on top!
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Prep Time 30 minutes minutes
Cook Time 40 minutes minutes
Servings 16 slices

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.

Video

https://whanaukai.nz/wp-content/uploads/2024/05/Caramel-and-Almond-Slice-Final.mp4

Filed Under: Slices - Keke Papatahi

Previous Post: « Roasted Garlic Knots
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Naomi Toilalo

Ko Naomi Toilalo ahau.
Welcome to my kāuta (kitchen), where together we will bake, create and learn te reo Māori (Māori language). With bi-lingual recipes and videos guiding you every step of the way, this is baking like you have never experienced before.
Nau mai, kuhu mai – come on in!

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Naomi Toilalo

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