Gooey Salted Caramel Slice

I first tried salted caramel in the form of fudge at a popular London market last year. Best. Decision. Ever. It was absolutely mind-blowingly delicious! I’m pretty sure I ate my fair share of fudge that day. I definitely remember the sore tummy afterwards.

Recently I found this slice recipe in the Bite section of The Herald newspaper a couple of weeks back and I thought, why not! It was really just too good not to share with you lovely folk!

After I got this fix, I was on the hunt for more salted caramel and came across a recipe for  ice cream so watch this space!

Enjoy. Have a great weekend everybody!


Gooey Salted Caramel Slice

  • 250 grams butter, softened
  • 100 grams sugar
  • 100 grams cornflour
  • 50 grams icing sugar
  • 350 grams flour
  • 50 grams walnuts, chopped


  • 1 can sweetened condensed milk
  • 2 tablespoons golden syrup
  • 150 grams butter
  • 1 1/4 teaspoons salt

Heat oven to 170 degrees and line a 20 x 30 slice tin with non-stick baking paper.
Cream butter and sugar, add cornflour, icing sugar and flour. Mix together until it forms a ball. Divide the mixture in half, use one half to press it into the tin and place the other half in the fridge.

Bake for 20 minutes until just starting to colour. Remove from the oven and cool.

Make the caramel by melting the butter, golden syrup and condensed milk in a pot until well blended. Make sure you keep stirring to avoid burning. Take off the element and cool – I placed the pot in the fridge for about 20 minutes to speed up the process.

Spread the caramel evenly over the cooled base. Sprinkle over the walnuts. Dice up the remaining dough and sprinkle evenly over the top. Return to the oven and bake for a further 20 minutes.

When cool, slice into squares and store in a biscuit tin. If it lasts that long. Let’s be honest.


Lemon Cornflake Slice

Rules to live by #1: You can never ever have too many lemons. Add to that, raspberries, passionfruit and cream chesse. Okay, the rest are entirely optional…

If you’re a reader of my blog, you will know I’m rather passionate about recipes that use lemon juice, rind, or zest.

So, for all you lemon lovers out there, here is yet another recipe for lemon slice I found in the weekend. This one is slightly chewy, fruity and particularly moreish. It slices up really well and is very deserving of a big slab of thick lemony icing! No holding back here 🙂

Happy Friday!

Lemon Cornflake Slice
Makes 32 pieces


  • 100 g butter
  • 2 tbsp golden syrup
  • ¾ cup sugar
  • ¾ cup coconut
  • 1 cup cornflakes
  • 1 cup rolled oats
  • ¾ cup white plain flour
  • 1 ½ tsp baking powder

Lemon icing:

  • 2 tbsp butter
  • 1 cup icing sugar
  • 3 tbsp lemon zest
  • 2 tbsp lemon juice
Preheat oven to 180°C. In a large saucepan melt butter, golden syrup and sugar together. Add remaining ingredients, and blend well.
Press the mixture into a greased 20cm x 30cm slice pan and bake for 15-20 minutes. Once the slice has cooled to room temperature, ice.
For the icing, beat together butter and icing sugar until smooth. Blend in the lemon juice and lemon zest. Spread over the base.
Slice up when the icing has set and store in an air-tight container.
This is my entry for Sweet New Zealand this month. Head along to The Kitchen Maid and check out all the super tasty entries on offer! Click here to enter!

Tramper’s Oat Slice

Don’t ask me why this recipe, which I found sandwiched between a few hundred pages of one of my Mum’s recipes books, is called Tramper’s Oat Slice. I suppose it is a bit like a homemade energy bar…maybe that’s why.

From the look of it, it was probably a recipe found in the Dominion Post a couple of years ago, and it has become a favourite in our household.  The blurb before the recipe says that the recipe was developed by Deb Baxter who owned a cafe in Blenheim. It’s a real sort of muesli, health bar and is quite tasty, and nutritious!

The addition of lemon juice and lemon rind really adds to the slice and gives it a great tangy flavour that comes through the oats and seeds. You can add as much dried fruit as you like – things like chopped apricots work well, alongside sultanas. This is the kind of slice that you can mix up, and change depending on what you might have lingering your pantry cupboard. Enjoy!

Tramper’s Oat Slice
Makes 40

  • 125 g butter
  • 1 cup sugar
  • 2 tbsp golden syrup
  • 1 egg, lightly beaten
  • 1 cup flour
  • 1 tsp baking powder
  • 1 cup coconut
  • 1 cup rolled oats
  • 1/2 cup sultanas
  • 1/2 cup apricots, chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest, finely grated

Preheat your oven to about 180 degrees. Grease a sponge roll tin with a small amount of spray, and line with baking paper.

Place the butter in a bowl, add sugar, golden syrup. Beat until pale and creamy. Add the egg and beat until well combined.

Add flour, baking powder, coconut, rolled oats, sultanas, apricots, pumpkin seeds, sunflower seeds, lemon juice, and lemon zest. Beat until well combined.

Place in tin, and press down. Bake for 35-40 minutes or until golden brown. Slice up when the slice has cooled down a bit and store in an air tight container.

Lemon Biscuit Slice

Right now, I should be packing for my trip, but I felt like sharing this recipe with you instead.

I know I’ve blogged a lot about slices on After Taste in the past so I really don’t need to go into just how much I appreciate a good piece of old-fashioned slice.

But while slices are simple in theory, countless cafes and bakeries just can’t seem to nail it. The base is often terribly crumbly, or dry and the all-important icing-to-base ratio is often out. So your best bet for a tasty wee morsel is generally one you just make, yourself, at home.

From memory this uncooked lemon biscuit slice is a total crowd pleaser. It is quite moist, with a coconutty base and a soft, sweet lemon icing. It is really simple to make and requires absolutely no baking!

Tell me, what is your favourite slice recipe?

Lemon Biscuit Slice
Makes 24 pieces


  • 250 grams wine biscuits
  • 1 cup desiccated coconut
  • Finely grated zest of 1-2 lemons
  • 120 grams butter
  • 1/2 cup sweetened condensed milk

Lemon icing:

  • 2 cups icing sugar, sifted
  • 40g butter, melted
  • Juice of 1 lemon

Grease and line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. Place biscuits in a food processor and process to form fine crumbs.

Transfer the mixture to a bowl, then combine with coconut and lemon rind. Place butter in a small saucepan over medium heat to melt. Stir in condensed milk. Pour melted mixture over the dry ingredients. Stir to combine well.

Press biscuit mixture into prepared tin. Refrigerate for one hour or until firm. When set, ice with lemon icing. To make lemon icing, place the icing sugar in a bowl. Add melted butter and lemon juice and beat until smooth.

Rolled Oat and Sultana Square

Well, this *thing* has many names in my family but it sits in Mum’s recipe book under “Crunch”….why? I do not know. For the benefit of the reader I have renamed this *thing* to ‘Rolled Oat and Sultana Square’. This is literally an Anzac Biscuit in a slice. Yum!

This thing has been around. It was the slice that filled our school lunchboxes for many years and the slice that traveled throughout New Zealand as we went to our regular camping spots as kids, baking in the heat of the caravan during summer or taken to the beach only to end up a little bit crunchier… This slice even turned up to our netball and hockey games. A lot of my blog posts stir up memories of years past but if I was to really remember one baked item from my childhood, it would be this one.

This recipe is very tasty, easy to cook and perfect for the school (or errr, work?) lunch box!

Rolled Oat and Sultana Square

  • 2 cups rolled oats
  • 1 cup flour
  • ¾ cup sugar
  • 1 cup coconut
  • ¾  cup raisins
  • 150 g butter
  • 2 tablespoons golden syrup
  • 1 teaspoon baking soda

Put the rolled oats, flour, sugar, coconut, and raisins into a large bowl. Melt the butter and golden syrup together. Add the baking soda and stir.

Pour into the try ingredients and mix until well combined. This will create quite a moist mixture. Press into a sponge roll tin. Bake at 180 degrees for about 25 minutes.

Original Caramel Slice

Nothing beats a good caramel slice! Or so I’m told… As I’ve mentioned in a previous post, there are many establishments in Wellington that really excel in this area. Astoria, Sweet’s Mother’s Kitchen…to name a few.

I’ve blogged a few times before with a couple of variations to the caramel slice:

Caramel Crunchy Slice & Baked Caramel and Chocolate Slice.

Both delicious in their own right but by no means, the original caramel slice. A short but oh so very sweet post to mark the end of January! Enjoy.

Caramel Slice

  • 1/2 cup plain flour
  • 1/2 cup self raising flour
  • 1 cup desiccated coconut
  • 1/2 cup brown sugar
  • 100g butter

For the filling:

  • 30g butter
  • 2 Tbsp golden syrup
  • 400g can sweetened condensed milk

For the icing:

  • 2 cups icing sugar
  • 3 Tbsp cocoa
  • 30g butter

Preheat oven to 180°C. Put aluminium foil in a shallow dish. To make base: Sift flours into a bowl, add coconut. Combine brown sugar and butterin a pan until sugar has dissolved. Add mixture to the flours and stir. Press into tin with back of spoon, bake for 10 mins or until brown.

Combine butter, golden syrup and condensed milk in a saucepan. Stir for 10 mins until mixture boils and browns (watch it doesn’t burn on bottom). Pour over base and bake for 20 minutes. Although the original recipe didn’t say so, once the caramel is out of the oven place it in the fridge for 10-20 minutes. This will make the caramel solidify a little and makes icing it a little easier.

For the icing, combine the icing sugar, cocoa and melted butter in a bowl, stir until well combined. Spread over caramel filling.This slice is ridiculously more-ish so freeze it and take one piece out at a time or take it sttttrrrrraight outta the house! So good!

Chocolate Peppermint Slice

Yay! It is Friday ☺ This week has been incredibly busy but incredibly long.

The weather this week has been a little dull, and drizzly so I was looking for something bright and fun to make! I love bright electric colour and there is no better way to express than through food. This slice recipe is amazing! Literally melt-in-your-mouth peppermint slice. The base is very light and chocolatety with a bright luminous layer of green, topped with a rich chocolate icing.

This slice recipe has been in my family for many years. It was the slice that was made for the school fundraiser, the board of trustee meetings, or for our babysitter. It is the slice that reminds me of Christmas – not only its bright green lurid colouring but the fact that so many things are made at Christmas time, a lot sat in our freezer for days, weeks following until bit by bit, it was gone. Every year.

For such an easy to make slice, it goes down incredibly well. The peppermint essence certainly provides a bit of a kick and well, the green food colouring…what can I say! I may well just have a heavier hand that most….

Have a bright and sunny weekend everyone!

Chocolate Peppermint Slice

For the base:

  • 125 grams of butter
  • 1/2 a cup of brown sugar
  • 3/4 a cup of flour
  • 1 tablespoon of cocoa
  • 1 teaspoon of baking powder
  • A pinch of salt
For the filling:
  • 2 cups of icing sugar
  • 125 grams of kremelta
  • 2 egg whites
  • 1 cup of coconut
  • 2 tablespoons of green food colouring
  • 1-2 teaspoons of peppermint essence
For the icing:
  • 1 cup of icing sugar
  • 2 tablespoons of cocoa
  • 1 tablespoon of butter
  • 1 tablespoon of warm water
Pre-heat your oven to 150 degrees.
Cream the butter and the sugar until it is well combined and light and fluffy. Sift the flour, baking powder, cocoa and salt together. Add the the creamed mixture and press into a square baking tin lined with baking paper. Bake at 150 degrees for about 20 minutes. Once out of the oven, put aside and cool for about half an hour.
Sift the icing sugar, then melt the kremelta in the microwave for about 2 minutes. Whisk the egg whites until foamy. Mix the icing sugar, kremelta, coconut, green food colouring and essence into the egg whites. You should have created a beautiful luminous green icing! Spread over the cooled chocolate base.
Once cool, ice with chocolate icing! Refrigerate and cut into squares when ready. This slice keeps really well in an air tight container for about a week. Enjoy!