This Ginger Caramel slice is a mashup of two New Zealand Classics - ginger crunch and caramel slice. This Ginger Caramel Slice has a gingery oaty base, then is topped with a smooth ginger caramel and finished with a drizzle of chocolate and a sprinkle of flaky sea salt.
Hi! Happy almost Fall! I am so excited to share the recipe for this ginger caramel slice - this is a mashup of two of my most favourite New Zealand ‘slices’ (what we call a bar) - ginger crunch, and caramel slice!
Ginger crunch is traditionally a simple cookie base, topped with a super sweet ginger icing layer - I have taken the cookie base, added oats to it for some chew, then topped it with a super chewy, silky, ginger caramel, which comes together quickly and is super easy to make.
Once the slice is cool, it gets cut up into pieces, and drizzled with a little dark chocolate as a nod to the smooth chocolate topping that usually finishes off a caramel slice. These really are the best of both worlds and have a wee bit of spice to help transition us into our fall baking. I really hope that you give them a try! Here are all the things we will cover about ginger caramel slice today:
Ingredients in Ginger Caramel Slice
The other thing that I love about this ginger caramel slice is that it comes together with pantry staples. The base has brown sugar, flour, oats, ground ginger, all-purpose flour, and a little baking powder, which is then combined with melted butter and honey in a bowl and pressed into the crust, and baked until golden brown and left to cool.
The topping is then a super simple caramel, made with a can of condensed milk, honey, brown sugar, butter, and salt. The presence of the condensed milk and honey helps to keep everything smooth as the caramel cooks on the stove top. Ground ginger is stirred in right at the end for a delicious spiced caramel, which is poured over the cooled base and left to set in the fridge.
- All-purpose Flour - AP flour is used as the base of the slice, and mixed with some baking powder, salt, and ground ginger
- Unsalted Butter - Butter goes into both the base and the filling of this ginger caramel slice.
- Old Fashioned Oats - I love adding oats into baking, as it gives taste and texture!
- Brown Sugar - There is brown sugar in both the base and the topping. It provides the most amazing caramel flavour.
- Honey - Honey is also in the base and the topping of the slice! It helps act as a binding agent in the base, and then works as an invert sugar in the filling to help smooth things out!
- Sweetened Condensed Milk - The base of every good caramel slice, condensed milk provides creaminess while helping to smooth everything out.
- Ground Ginger - There is ginger in both the base and the filling, making this the perfect fall transition dish!
- Chocolate - I melted some chocolate and mixed with a tiny bit of neutral oil to create a shiny chocolate that I drizzled over the bars.
Tips for the best ginger slice
- I like to give the caramel slice at least a few hours or up to overnight to chill down. You want to make sure that there is no heat left in the caramel at all when you cut it into bars!
- I made these pretty big for the photos, you can cut them in half again to give you 18 bars.
- I finished these with a little drizzle of chocolate and a sprinkle of sea salt. If you would like a full chocolate layer on top you can melt together 180g of chocolate with 30g (2 Tbsp) neutral oil and do a smooth chocolate topping instead by pouring it over and leaving it to set.
- The easiest way to cut these is by using a hot knife. To do this I put some boiling water into a jar, and then dip my knife in and wipe it down before cutting. Just be careful of the knife being warm! Re-dip it and wipe between cuts to keep the knife nice and clean and your edges straight.
Using Binder Clips in Baking
Binder clips! I like to use little metal binder clips on the sides of my baking pan to help keep my parchment paper steady in my baking pan and to stop it flopping down onto your filling. They can go in the oven provided they don’t have any paint on them so make sure if you want to bake with them you use the plain silver ones!
How to get a perfect layers in baked goods.
I like to press in the crust of a slice or bar in a few different steps. The first is to transfer your base to your lined baking pan and roughly spread it out. I like to use the spatula I just used to combine the mixture to do this. Then I gently pat it down with my hands so it is a semi even layer. I then like to use a flat-bottomed metal measuring cup to tamp it down nice and firmly.
Then finally I go in with an offset spatula and tidy up the sides and any bumps. It seems like a lot of work, but it means that you get a super flat base of your slice, which means that your filling will sit nice and evenly! This is the secret to perfectly flat layers in my baking!
Frequently Asked Questions
Can these be made without a thermometer?
Having a thermometer is super helpful for the making of the caramel, so that you can ensure that it is brought to a high enough temperature for it to set - I take this caramel to 230°f / 110°c. If you don’t have one, you want to cook the caramel, stirring constantly, for 10 minutes or so. It will thicken and darken a few shades. Make sure you keep mixing it to make sure it doesn’t catch.
How do you store ginger caramel slice?
This ginger caramel slice will keep for at least a week in an airtight container in the fridge. I like to stack a layer then place a piece of parchment or wax paper down and stack a second layer, just so that they don’t stick.
For more bar and slice recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Ginger Caramel Slice is a mashup of two New Zealand classics, ginger crunch and caramel slice. This slice has a gingery oaty base, then is topped with a smooth ginger caramel and finished with a drizzle of chocolate and a sprinkle of flaky sea salt.
Oaty Ginger Base
- 225g All-Purpose Flour
- ¾ tsp Baking Powder
- ¾ tsp kosher salt
- 1 ¾ tsp Ground Ginger
- 225g Brown Sugar
- 100g Old Fashioned Oats
- 170g Unsalted Butter, cold from the fridge is fine
- 65g honey
Ginger Caramel Topping
- One 395g can Sweetened Condensed Milk
- 185g Brown Sugar
- 115g Unsalted Butter, cold from the fridge is fine
- 70g honey
- 2 Tbsp ground ginger
- ¾ tsp kosher salt
- 1 tsp vanilla extract or vanilla bean paste
- 100g semi-sweet chocolate (about 50% cocoa)
- 1 ½ tsp Neutral Oil
- flaky sea salt to finish (optional)
OATY GINGER BASE
- Preheat the oven to 350°f / 180°c. Grease and line a 9” (23cm) square pan with two pieces of parchment paper, extending over the edges a little so that you have something to grab onto when removing the base.
- In a large bowl, sift together the flour, baking powder, salt and ground ginger. Add the brown sugar and old-fashioned oats and mix well to combine.
- In a small pot, melt together the butter and honey. Add to the dry ingredients and mix well. Press the mixture into the tin. Bake for 20-25 minutes, until golden brown and slightly darker around the edges. Remove from the oven and allow to cool completely.
GINGER CARAMEL TOPPING
- Place the sweetened condensed milk, brown sugar, butter, and honey in a medium sized heavy bottomed saucepan.
- Place over a medium heat and stir until melted together, then cook, stirring constantly with a whisk or rubber spatula (I like to use a whisk then switch to the rubber spatula), until the mixture registers 230°f / 110°c on a candy thermometer. Watch the bottom carefully to avoid the mixture catching, turning down the heat if needed.
- Once the caramel has reached the correct temperature, add the ginger, salt, and vanilla, whisk well to incorporate, and pour it over the cooled base. Smooth off by shaking the pan and using an offset spatula if needed. Transfer to the fridge and allow to set for 1 to 1 ½ hours or until you can no longer feel heat in it.
CHOCOLATE TOPPING AND ASSEMBLY
- In a heat proof bowl set over a pot of simmering water, melt together the chocolate and the oil, stirring frequently, until smooth. Alternatively, melt together in the microwave in 30 second increments, stirring well after each. Transfer to a small piping bag or plastic bag with a small piece of the end snipped off - alternatively you can drizzle over the chocolate with a spoon.
- Remove the slice from the fridge and transfer to a chopping board by using the parchment extending over the edges as handles. Using a hot knife, cut into pieces. Spread out slightly or transfer to a baking sheet lined with parchment paper, and drizzle with the chocolate. Finish with flaky sea salt if desired.
- Store in the fridge in an airtight container.
Keywords: ginger slice, caramel slice, ginger crunch, ginger, caramel, oats