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Caramel Almond Slice

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This Caramel Almond Slice recipe brings back beautiful memories of the 1990s, when I first baked it for my young family. I remember pulling it from the oven as the kids rushed in, excited that it was finally time for a piece. Back then, with its buttery shortbread-like base and sticky caramel-almond topping, this slice quickly became a family favourite and it still is today! The combination of a golden base, sticky caramel, and crunchy almonds makes this Caramel Almond Slice irresistible. Whether you call it a Caramel Almond Slice or Almond Caramel Bars, it captures the simplicity of 90s Aussie baking. Relive that era with classics like this; see more 90s baking inspiration. Plus, it’s perfect for sharing with family and friends any time of day.

Almond slice on a wooden board

Why You’ll Love This Caramel Almond Slice

First, it’s easy to make with everyday pantry staples. Plus, the nostalgic flavours will transport you back to simpler times. This Caramel Almond Slice recipe blends a tender base with a sticky, nutty topping that’s hard to resist!

Caramel almond slice ingredients in bowls on white marble bench top

Caramel Almond Slice Ingredients

These everyday ingredients come together to create a delicious Caramel Almond Slice with a tender base and a sticky, nutty topping. Here’s what each one does:

  • Unsalted Butter: Creates a rich, tender base and adds depth to the caramel topping – room temperature for the base, melted for the topping.
  • Sugar: Sweetens the base, giving it a balanced flavour that pairs well with the caramel topping.
  • Egg Yolks: Add richness and help bind the base, creating a shortbread-like texture.
  • Vanilla Extract: Brings a warm, sweet note to both the base and the topping.
  • Plain Flour: Forms the structure of the base, keeping it tender yet sturdy enough to hold the topping, so it doesn’t crumble under the caramel.
  • Baking Powder: Gives the base a slight lift, making it light and crumbly.
  • Salt: Enhances the flavours in both the base and topping, balancing the sweetness.
  • Custard Powder: Adds a subtle vanilla flavour and a golden hue to the base, a classic 90s touch.
  • Brown Sugar: Creates the sticky caramel topping with its deep, molasses-like flavour.
  • Honey: Adds a floral sweetness to the caramel, making it extra sticky and delicious.
  • Flaked Almonds: Provide crunch and a nutty flavour, the star of the topping. Grab quality flaked almonds here for the best results.
  • Melted Chocolate (Optional): A drizzle of chocolate adds an extra layer of indulgence for special occasions.

Craving a taste of nostalgia?

This Caramel Almond Slice recipe, also known as Almond Caramel Bars, is a must-try for any 90s baking fan. For instance, it’s perfect for sharing at your next gathering or enjoying with a cup of tea. Want to try more? How about my White Chocolate Macadamia Cookies Recipe! Need baking tips? Check this guide for Cookie Baking Tips.

How to Make Caramel Almond Slice

Ready to bake? Follow these steps to create your own Caramel Almond Slice, a perfect mix of buttery base and sticky almond topping

Close up of caramel almond slice on a cutting board
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Caramel Almond Slice

0.0 from 0 votes
Difficulty: Easy
Servings

12-16 depending on size

Baking Time

22 - 25

minutes

    This Caramel Almond Slice is a classic 90s recipe with a buttery base and a sticky caramel-almond topping.

    Ingredients

    • For the Base

    • 125g unsalted butter, room temperature

    • 90g caster sugar

    • 1 egg yolk, room temperature

    • 1 teaspoon vanilla extract

    • 160g plain flour

    • ½ teaspoon baking powder

    • ¼ teaspoon salt

    • 20g custard powder

    • For the Topping

    • 100g brown sugar

    • 20g honey

    • 90g butter

    • ⅛ teaspoon salt

    • 125g flaked almonds

    • ½ teaspoon vanilla extract

    • Melted chocolate, optional

    Directions

    • Make the Base

    • Preheat oven to 180ºC. Grease a slice tin, or a square cake tin with butter and line with baking paper.

    • Use an electric hand mixer to beat the butter and sugar together until light and creamy. About 6 minutes.

    • Add the egg yolk, beating well, then mix in the vanilla.

    • Sift the flour, custard powder, and salt into the butter mixture. Mix on low speed until combined.

    • Press evenly into the prepared tin. Bake for 12-15 minutes until golden brown. Note: if the mixture is too sticky, place it in the fridge for 30 minutes.

    • Make the Topping

    • About halfway through cooking the base, put the sugar, honey, butter, and salt into a heavy-based saucepan over low heat.

    • Stir until the butter melts and the sugar dissolves; simmer for 10 minutes, avoid stirring, stirring causes the caramel to become sticky.

    • Add the nuts and vanilla, take off the heat, and keep warm.

    • When the base is ready, remove it from the oven and cool for a few minutes. Then, spread the topping over quickly and evenly.

    • Finally, return the slice to the oven and bake for another 10 - 12 minutes until the top is slightly bubbly and golden. Place the tin onto a wire rack to cool.

    • When the slice has cooled to barely warm, loosen gently around the edges and slice into bars. Allow to cool completely.

    Storage Tips

    • Store in an airtight container layered with greaseproof paper. This slice keeps well for about five days, so you can enjoy it throughout the week. Optional: Dress it up with a drizzle of melted chocolate.

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