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

Cook Time 40

Servings 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.