Caramel Ginger Slice

Caramel Ginger Slice is a no bake recipe with a gingernut base, a caramel filling with a white chocolate top.

I have been working on this slice for a while now. I have been trying to get the perfect caramel to set that is creamy and sweet but doesn't over power the gingernut base.

Now here we are!

I have to say, Australia.... Your gingernut biscuits are not REAL gingernuts!

If your teeth aren't cracking trying to bite a biscuit or your blender or food processor isn't jumping off the bench in an attempt to crush said gingernut biscuits, they aren't it!

Of course Australian gingernut biscuits can be used in this recipe, I just had to let you know, as a Kiwi, they aren't as good as NZ biscuits!

For people in other parts of the world, if you don't gingernuts, any ginger flavoured cookie will do or alternatively you could crush Graham crackers or digestives and add 1 teaspoon of ginger powder to the mixture.

I hope you enjoy these Caramel Ginger Slice and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!

Print Recipe

5 from 1 vote

Caramel Ginger Slice

Caramel Ginger Slice is a no bake recipe with a gingernut base, a caramel filling with a white chocolate top.

Prep Time20 minutes mins

Chilling;3 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 16 Slices

Calories: 247kcal

Author: Emma Burton

Ingredients

Base;

• ▢ 3 Cups Gingernuts, Crumbs (250g)
• ▢ ¼ Cup and 1 Tbsp. Butter (65g)

Caramel;

• ▢ 1 Tin Sweetened Condensed Milk (397g)
• ▢ ¼ Cup Golden Syrup (90g)
• ▢ ½ Cup Butter (110g)

Topping;

• ▢ ¾ Cups White Chocolate (135g)

Metric - US Conventional

Instructions

Base;

• First either line a 9" baking tin with non stick paper or grease it with non stick cooking spray.
• Crush the gingernut biscuits and melt the butter.
• Mix the butter with the crushed biscuits and press into the prepared tin in an even layer and set into the fridge.

Caramel Filling;

• Place the condensed milk, golden syrup and butter in a saucepan on a medium heat and allow them to melt together.
• Turn up the heat to high and while continuously stirring, boil the caramel for at least 5 minutes. The longer you boil the caramel, the darker it will be.
• Pour the caramel over the base and place in the fridge for at least 2 hours to set.

Topping;

• Once nearly set, melt the white chocolate and spread over the caramel.
• Allow the white chocolate to set slightly at room temperature before slicing and then placing in the fridge to fully set.
• I would give this at least two more hours but you could check it after one.

Notes

*If you don't gingernuts, any ginger flavoured cookie will do or alternatively you could crush Graham crackers or digestives and add 1 teaspoon of ginger powder to the mixture.

Nutrition

Serving: 1Slice | Calories: 247kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 74mg | Potassium: 111mg | Fiber: 1g | Sugar: 21g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!