Ingredients
Scale
- For the Base:
- 1 1/2 cups digestive biscuits or graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1 teaspoon ground ginger
- For the Caramel Layer:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/4 cup golden syrup or light corn syrup
- For the Chocolate Topping:
- 200 g (7 oz) dark chocolate, chopped
- 1 tablespoon coconut oil or vegetable oil (optional, for a smoother finish)
Instructions
- Prepare the Base: Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
- Mix the Base Ingredients: In a medium bowl, combine the crushed biscuits, melted butter, brown sugar, and ground ginger. Mix until well combined.
- Press into the Pan: Press the biscuit mixture firmly into the base of the prepared baking pan. Use the back of a spoon to create an even layer. Bake in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool slightly.
- Make the Caramel Layer: In a saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, grated ginger, and golden syrup. Stir continuously until the mixture comes to a gentle boil. Continue cooking for about 5-7 minutes, stirring constantly, until the caramel thickens and turns a golden color.
- Pour the Caramel: Carefully pour the ginger caramel over the cooled biscuit base and spread it evenly. Allow it to cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour until set.
- Prepare the Chocolate Topping: In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Add the Chocolate Layer: Pour the melted chocolate over the set caramel layer, spreading it evenly. Refrigerate again for about 30 minutes or until the chocolate is firm.
- Cut and Serve: Once set, lift the slice out of the pan using the parchment paper overhang. Cut into squares or bars and serve. Enjoy your delicious Ginger Caramel Slice!
Notes
- Additional Tips: For an extra kick, you can add a pinch of cayenne pepper to the caramel layer or top with sea salt for a sweet and salty contrast.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to a week.
- Freezer-Friendly: These slices can be frozen! Wrap them tightly and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Cuisine: Australian
Keywords: ginger caramel slice