Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
ginger caramel slice

ginger caramel slice

This Ginger Caramel Slice features a buttery biscuit base, a luscious ginger-infused caramel layer, and a smooth chocolate topping. It’s a delightful treat that combines sweet and spicy flavors, making it perfect for any occasion!

  • Total Time: 35 minutes

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

  1. 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.
  2. Mix the Base Ingredients: In a medium bowl, combine the crushed biscuits, melted butter, brown sugar, and ground ginger. Mix until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Sara
  • Prep Time: 20
  • Cook Time: 15
  • Category: Dessert
  • Cuisine: Australian

Keywords: ginger caramel slice