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A flat lay shot shows the caramel and almond slice, one is sliced open and flipped on the side showing the biscuit base, caramel inside and almond chocolate crumble on top.
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Caramel and Almond Slice - Keke Tapatahi Karamea me te Aramona

This Caramel and Almond Slice is a caramel slice that only uses one can of sweetened condensed milk with an almond butter, chocolate and almond crumb on top.
Course Baking
Cuisine Slices
Keyword almond millionaire slice, best caramel slice nz, caramel and almond slice, caramel slice recipe nz, caramel slice with almonds, caramel slice with one can of condensed milk, caramel slice with one can of condensed milk nz, te reo Māori
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 slices

Equipment

  • 1 x 20 cm square baking tin with 3 -4 cm high sides.

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) (395 g) miraka reka (sweetened condensed milk)
  • ¼ C (85 g) mīere koura (golden syrup)
  • 45 g pata (butter, cubed)
  • 1 teaspoon good quality flaky salt. If you are using iodised table salt, half this quantity.

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

Preheat the Oven:

  • Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
  • Line a 20 cm x 20 cm tin with high sides with baking paper.

Whip the Butter and Sugar:

  • 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 speed for around 5 minutes until light and fluffy in colour and texture.

Add the Dry Ingredients:

  • Add the puehu parāoa noa (plain flour) and pēkana paura (baking powder).
    Whakaranuhia te katoa (mix it all together).

Press the mixture in to the Tin:

  • Remove ⅓ cup of ranunga pata (butter mixture) and set it aside.
    This will be used for the crumble on top of the slice.
  • Add the remaining mixture in to the tin and press it down so it is even all over.

Bake the Biscuit Base:

  • Bake for 15 minutes.
  • Remove it from the oven and leave the oven on.
  • Use the back of a spoon to gently press the base down to level it out.
    Leave it to the side as you make the karamea (caramel).

Melt the Caramel Ingredients:

  • Add the miraka reka (condensed milk), mīere koura (golden syrup), pata (butter) and tote (salt) in to a medium spot.
  • Gently melt the caramel ingredients over low heat as you stir continuously.
    Do not boil or simmer the mixture, just melt the ingredients together. This stops the caramel becoming grainy when the slice is baking.
  • As soon as everything is melted, pour it on to the base and smooth it out.

Add the Crunchy Topping:

  • 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 karamea (caramel).

Bake the Caramel and Almond Slice:

  • Bake it in the oven for 25 minutes until golden and lush.
  • Remove it from the oven and cool it for 15 minutes or so before slicing.

Store the Caramel and Almond Slice:

  • This epic slice will keep well for a week in a well sealed container either in the fridge or in a cool cupboard.