Caramel and Almond Slice with Crunchy Base

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet, nutty slice featuring a buttery biscuit base, a gooey caramel layer, and a crunchy almond topping for a satisfying texture contrast. This Australian-inspired recipe, ready in about 45 minutes, layers oats, butter, caster sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 260 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 12 Australian cuisine 260 cal/serving

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Ingredients

150g oats
100g butter
80g caster sugar
200g caramel sauce
100g almonds
50g flour
1 tsp baking powder
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 180°C. Line a 20cm square tin with parchment paper. In a bowl, mix oats, flour, baking powder, and salt. Add butter and sugar, rubbing until crumbly. Press half the mixture into the tin and bake for 15 minutes until golden.
Step 2: Spread caramel sauce over the base, then sprinkle with chopped almonds. Press the remaining biscuit mixture on top, forming a crust. Bake for 10 minutes until edges are golden. Cool completely before cutting into squares.