“Kiwi” Caramel Crumble Slice

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Whilst holidaying in New Zealand recently, we came across an old-school bakery full of delicious treats. One that we decided to try, was this caramel and chocolate slice (picture below):


The slice had a chocolate slice base, a caramel filling and an oreo-esque topping. The top reminded me of something similar to a cheesecake base. Which gave me the idea for the slice below – flipping the base of the cheesecake to become the top of the slice. When I was experimenting, it was pleasing that the caramel set well in the fridge, making it easy for the choc ripple crumble (seen below) to set on the top. The layering turned out really well, and it tastes even better! Hope you enjoy! Happy Baking Lx


For the chocolate base: 

  • 1 cup plain flour
  • 3/4 cup desiccated coconut
  • 1/2 cup caster sugar
  • 1 1/2 tbsp cocoa
  • 1 tsp vanilla essence
  • 150g butter, melted

For the caramel 

  • 1/2 cup brown sugar
  • 125g unsalted butter
  • 1 can condensed milk

For the Choc Ripple crumble: 

  • 1 packet Arnott’s Choc Ripple biscuits
  • 125g unsalted butter, melted
  • 1/4 cup desiccated coconut



For the chocolate base: 

  1. Preheat oven to 170oC fan-forced. Line a small, rectangular slice pan with alfoil (shiny side up).
  2. In a bowl, mix the dry ingredients.
  3. Add melted butter and vanilla and mix well.
  4. Pour into lined slice tin and bake for 15 minutes.
  5. When removed from the oven, leave the oven on (see steps for the caramel below).

For the caramel: 

  1. When the chocolate base comes out of the oven, melt the butter and sugar in a saucepan over medium heat.
  2. When combined, stir in the condensed milk. Continue stirring for approx. 5 minutes or until the caramel thickens and becomes a light-golden colour. IMPORTANT – do not have on a high heat or overcook. This will cause the caramel to burn on the bottom of your saucepan.
  3. Pour over the chocolate base and put back in the oven.
  4. Cook for 15 minutes or until caramel starts to lightly brown on top.
  5. When removed from the oven, allow to cool and refrigerate for 2 hours.

For the Choc Ripple crumble: 

  1. In a food processor, crush choc ripple biscuits until it resembles fine granules.
  2. Add melted butter and process again, until mixture comes together.
  3. Press into the pan over the refrigerated caramel slice (like you would press down a cheesecake base in to a springform tin).
  4. Top with coconut.
  5. Refrigerate for a further 2 hours or until set.
  6. Slice in to squares.

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Makes 20 squares.


Happy Baking! L x

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