If you like caramel slice, you will love this decadent version. With crispy rice bubbles and crunchy cashews, this slice goes to the next level!
Caramel slice is one of those treats that always gets eaten first at the shared morning tea. And with good reason – it’s delicious! But imagine if you could take it to the next level? Enter the genius inclusion of cashews and crispy rice bubbles.
Made with mostly pantry staples, this slice makes for a great addition to school lunch boxes and shared morning teas. Or just enjoy it yourself after the kids have gone to bed!
HOW TO MAKE Crispy cashew caramel slice:
Preheat the oven to 170.C fan bake, then line a slice tray with baking paper. My slice tin is 29 x 19 cm, the brand is Haven and I purchased from Farmers in New Zealand.
For the base, melt the butter, golden syrup and sugar together in a large bowl, then mix to combine. Add the flour, cashews and rice bubbles and mix again. Press the mixture into a lined slice tin and cook in the oven for 10 minutes.
While the base is cooking, place the sweetened condensed milk, butter and golden syrup in a saucepan. Stir continuously over a low heat until smooth and slightly browned. Spread the caramel filling over the base then return to the oven for a further 15 minutes. Remove from the oven and leave to cool in the tin.
Finally make the chocolate topping. Melt the chocolate in the microwave then add the oil and whisk until smooth. Spread the chocolate out over the cooled filling. Refrigerate the whole slice until set, then cut up into squares.
Post to your slices board on Pinterest and save it for later
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
Serving Size: 1
Amount Per Serving: Calories: 236 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 32mg Sodium: 230mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 0g Sugar: 18g Sugar Alcohols: 0g Protein: 3g