Thank you so much to ALDI for sponsoring this post! All opinions are my own - thank you for supporting the businesses that keep Cloudy Kitchen going!
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.
Table of contents
Ginger Caramel Slice
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!
I've been getting my pantry staples from ALDI for a few years now - I love how their products are incredibly affordable and they always have everything that I need to keep my baking cupboard stocked. I was able to grab everything that I needed to make these ginger caramel slices from there - you can pop over here to find the ALDI closest to you!
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.
- Baker’s Corner All-purpose Flour - AP flour is used as the base of the slice, and mixed with some baking powder, salt, and ground ginger
- Countryside Creamery Unsalted Butter - Butter goes into both the base and the filling of this ginger caramel slice. This ALDI-exclusive butter is high quality and affordable - I always have some in my fridge!
- Millville Old Fashioned Oats - I love adding oats into baking, as it gives taste and texture!
- Baker’s Corner 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!
- Baker’s Corner 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!
- Baker’s Corner Semi-Sweet Morsels - ALDI has a range of chocolate morsels that are perfect for baking. I melted some of the semi-sweet and mixed with a tiny bit of neutral oil to create a shiny chocolate that I drizzled over the bars.
A few wee tips:
- 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 (3/4 cup) of the chocolate morsels 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.
One of my favourite baking hacks:
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!
Ginger Caramel Slice troubleshooting
- What if I don’t have 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 I make sure to get a nice flat base? 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!
- Does this store well? Yes - this ginger caramel slice will keep for at least a week in an airtight container. 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.
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
- 1 3/4 cup plus 1 Tbsp (225g) Baker’s Corner All-Purpose Flour
- 3/4 tsp Baker’s Corner Baking Powder
- 3/4 tsp kosher salt
- 1 3/4 tsp Stonemill Ground Ginger
- 1 cup plus 2 Tbsp (225g) Baker’s Corner Brown Sugar
- 1 cup plus 2 Tbsp (100g) Millville Old Fashioned Oats
- 1/2 cup plus 3 1/2 Tbsp (170g) Countryside Creamery Unsalted Butter, cold from the fridge is fine
- 3 Tbsp (65g) honey
Ginger Caramel Topping
- One 14oz (397g) can Baker’s Corner Sweetened Condensed Milk
- 3/4 cup plus 3 Tbsp (185g) Baker’s Corner Brown Sugar
- 1/2 cup (115g) Countryside Creamery Unsalted Butter, cold from the fridge is fine
- 3 Tbsp plus 1 tsp (70g) honey
- 2 Tbsp ground ginger
- 3/4 tsp kosher salt
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 cup plus 2 Tbsp (100g) Baker’s Corner Semi-Sweet chocolate morsels
- 1 1/2 tsp Carlini Grapeseed Oil or other 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 1/2 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