Gary Rhodes’ caramel slice Recipe

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Crunchie bars, double cream and condensed milk make a delicious filling in this afternoon tea pastry treat.


  • 1 sheet of ready-rolled puff pastry
  • Icing sugar, for dusting
  • 200g (7oz) condensed caramel
  • 200ml (7fl oz) double cream
  • 2 Crunchie bars, coarsely crushed
  • Cocoa powder (optional)


  • Preheat the oven to 220ºC/425ºF/gas mark 7. Cut the pastry to a 20-23cm (8-9″) width (any extra can be frozen).

  • Line a baking tray with greaseproof paper, dusting it liberally with icing sugar.

  • Bake for 25-30 mins until risen and golden brown. Once cooked, cut the pastry into two long rectangles.

  • In a large bowl, whisk together the caramel and cream to a soft peak and fold in the crushed Crunchie bars. Spoon the cream onto one of the pastries and top with the other pastry slice.

  • Dust liberally with icing sugar and then add a light dusting of cocoa powder, if using, to give a cappuccino-style finish.

More Recipe Ideas

Top Tip

Chopped bananas or toasted almonds can be added to the cream or sprinkled on the pastry before topping with the cream.