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A tray of sliced Gingerbread Caramel Slice showing the spiced base and thick caramel layer
Print Recipe

Gingerbread Caramel Slice

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 16 servings
Calories: 380kcal

Ingredients

  • 175 g unsalted butter, melted
  • 75 g light brown sugar
  • 250 g all -purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tbsp golden syrup
  • 150 g unsalted butter (for caramel)
  • 397 g sweetened condensed milk
  • 4 tbsp golden syrup (for caramel)
  • 0.5 tsp sea salt
  • 200 g dark chocolate, 70% cocoa
  • 20 g unsalted butter (for topping)

Instructions

  • Preheat oven to 180°C (350°F) and line a 20cm square baking tin with parchment paper.
  • Combine 175g melted butter, light brown sugar, flour, ground ginger, cinnamon, and 1 tbsp golden syrup in a bowl until a cohesive dough forms.
  • Press the dough firmly into the base of the prepared tin and bake for 15 minutes until set; remove and allow to cool slightly.
  • In a heavy-bottomed saucepan, combine 150g butter, condensed milk, 4 tbsp golden syrup, and sea salt over medium-low heat.
  • Whisk the caramel mixture constantly for 10 to 12 minutes until it thickens and achieves a light amber color.
  • Pour the caramel over the baked gingerbread base and return the tin to the oven for 8 minutes to further set the caramel.
  • Remove from oven and allow the base and caramel layers to cool completely at room temperature.
  • Melt the dark chocolate and 20g butter together using a double boiler or microwave in 30-second intervals until smooth.
  • Spread the chocolate topping evenly over the cooled caramel layer using an offset spatula.
  • Refrigerate the tray for at least 2 hours until firm before slicing into 16 squares.