If you think your local bakery makes the best choc caramel tarts, just wait until you try ours.
Lucy Nunes gets creative with Australia's favourite biscuit, creating an easy but decadent caramel slice that's perfect for lunch boxes or a relaxed morning or afternoon tea. You'll need to start this recipe at least 6 hours ahead, and you'll need a 30cm x 20cm slice pan. You can find the original Anzac biscuit recipe here.
Coffee and cake in one. Perfection. You'll need to start this recipe 3 hours ahead.
Shortbread, chocolate and caramel come together in a wicked frozen dessert that will keep the late summer heat at bay. The bonus? It's freezer-ready for ad-hoc entertaining (not that you'll want to share).
This slice is dangerously delicious. Put it down on the table and it won't last long!
“This slice gets a welcome savoury hit with peanut butter and salted roasted peanuts." – Lucy Busuttil
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
Each piece has the surprise of sticky caramel sandwiched between the chocolate and biscuit layers. Recipe by the Johnston Family, as featured in Super Food Ideas.
Everybody loves a caramel slice, but we're willing to bet you've not had one like this before.
Chocolate, spearmint and caramel – oh my! The three robust flavours marry beautifully in this decadent dessert-style slice.
Try this classic walnut slice, just like Grandma used to make.
