Discover the ultimate caramel slice with a twist—this miso hazelnut caramel slice recipe layers buttery hazelnut shortbread, golden miso caramel, and dark chocolate with sea salt. A next-level version of your coffee shop favourite!
Miso Hazelnut Caramel Slice Recipe: A Coffee Shop Favourite, Reinvented
Caramel slice has long been one of my go-to guilty pleasures. When life throws a curveball, I head to a coffee shop, order a frothy cappuccino, and hunt down a slice of this gooey, chocolate-topped wonder.
But let me tell you—this homemade version is even better than any you’ll find behind a café glass counter. Why? One word: miso.
This umami-rich paste might sound like an oddball addition, but in baking, it’s pure magic. It deepens the caramel flavour, balances the sweetness, and leaves people guessing what your secret ingredient is. Combine that with crunchy hazelnuts, a buttery base, a glossy dark chocolate top, and a hint of sea salt, and you’ve got a treat that’s equal parts indulgent and grown-up.
This recipe is broken into three easy stages: base, caramel, and topping. Each layer adds something essential to the final slice—crisp, chew, and that finishing snap of chocolate. With a bit of prep and chill time, you’ll have an indulgent treat that looks impressive but is simple enough for a weekday bake.
Why This Is the Best Caramel Slice You’ll Ever Eat
There’s something about the combination of buttery base, gooey caramel, and glossy chocolate that makes caramel slice a timeless treat. But this recipe takes things further. With toasted hazelnuts for crunch, a hit of sea salt for balance, and miso to bring umami depth to the caramel, this is a slice that surprises and delights in every bite. Once you’ve tried this version, the café version just won’t cut it.
This isn’t just a caramel slice; it’s a pick-me-up in pastry form. Whether you’re baking on a slow Sunday or need a midday escape, it’s the kind of recipe that brings joy to the table and always draws a crowd.
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Miso Hazelnut Caramel Slice
Here’s a unique twist on the classic caramel slice—this version ditches tradition in favour of deeper, more nuanced textures and tastes. Think hazelnut, miso, and dark chocolate wrapped in an elevated sweet treat that’s still indulgent and familiar. It’s the caramel slice’s worldly cousin—refined, layered, and very hard to resist.
Ingredients
- For the base
- 1 cup (150g) plain flour
- ½ cup (60g) ground hazelnuts
- ⅓ cup (70g) brown sugar
- 125g unsalted butter, melted
- ½ tsp sea salt
- For the caramel layer
- 395g can sweetened condensed milk
- 100g unsalted butter
- ⅓ cup (75g) golden syrup
- 1 tbsp white miso paste
- ½ tsp vanilla extract
- For the topping
- 180g dark chocolate (70% cocoa), chopped
- 1 tbsp neutral oil (e.g. grapeseed or coconut)
- Flaky sea salt and crushed roasted hazelnuts, to garnish
Instructions
1. Prepare the base
- Preheat oven to 180°C (160°C fan-forced). Line a 20cm square tin with baking paper, ensuring overhang on all sides.
- In a bowl, mix flour, hazelnut meal, sugar, and salt. Stir through melted butter until the mixture resembles damp sand.
- Press firmly into the base of the tin. Bake for 15–18 minutes or until lightly golden. Set aside to cool slightly.
2. Make the caramel
- In a medium saucepan over low heat, combine condensed milk, butter, and golden syrup. Stir constantly for 10–12 minutes until the mixture thickens and turns golden.
- Stir in miso and vanilla. Pour over the cooled base and smooth the surface.
- Bake for a further 12–15 minutes or until caramel is set and lightly bronzed at the edges. Cool completely.
3. Finish with chocolate
- Gently melt the chocolate and oil together in a bowl over a pot of simmering water (or microwave in bursts). Stir until smooth.
- Pour over the caramel layer, tilting to cover evenly. Sprinkle with sea salt flakes and crushed hazelnuts.
- Chill for at least 2 hours or until fully set. Slice into squares using a hot, dry knife for clean edges.
Notes
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 194mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 4g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Caramel layer being poured over the slice base in preparation for the chocolate layer.
Pro Tips for Next-Level Caramel Slice
A few smart tricks can make the difference between a good slice and a great one. These tried-and-true tips will help you get a smooth caramel, clean chocolate finish, and bold flavours that sing. Whether you’re baking it for a crowd or just yourself (no judgement), these tips will elevate your bake.
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Use white miso paste for a subtle savoury edge.
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Toast the hazelnuts for deeper, richer crunch.
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Use a sharp knife dipped in hot water for neat, clean squares.
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Chill thoroughly before slicing to avoid cracked chocolate tops.
How to Store Caramel Slice (and Freeze It Too!)
This is a slice that keeps well, making it perfect for make-ahead baking or sneaky fridge raids. Learn how to store it to keep the texture just right, and how to freeze it so you can always have a slice of indulgence ready to go.
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Keeps for up to a week in the fridge in an airtight container.
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Freeze for up to 3 months—slice first and separate with baking paper.
Serving Ideas and Styling Tips
A slice this gorgeous miso hazelnut caramel slice recipe deserves a little presentation love. Whether you’re serving it with coffee, packing it for a picnic, or dressing up a dessert platter, these styling suggestions help you show off every glossy, golden layer.