If you're looking for the ultimate snack that’s equal parts festive, indulgent, and protein-packed, you’ve found it! This Gingerbread Cookie Caramel Slice is a deliciously layered treat combining the spicy warmth of gingerbread with the irresistible sweetness of salted caramel. It’s perfect for a cozy evening snack or sharing at holiday gatherings.
Here’s how to whip up this easy, no-bake delight:
Ingredients
For the base:
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40g gingerbread or vanilla-flavoured pea protein powder
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1/3 cup syrup
For the filling:
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40g salted caramel or vanilla-flavoured pea protein powder
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40g yoghurt
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1/3 cup syrup
For the topping:
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80g melted milk chocolate
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Crushed gluten-free ginger nut biscuits
Method
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Prepare the Layers:
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In two separate bowls, mix all ingredients for the base and filling layers until evenly combined.
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Form the Base:
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Using a spoon, press the base layer firmly into a lined loaf tray or tin to create an even surface.
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Add the Filling:
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Pour the creamy filling mixture over the base, spreading it out evenly.
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Freeze:
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Place the tray in the freezer until set, for at least 4–6 hours.
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Top it Off:
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Once the base and filling are firm, pour melted milk chocolate over the top. Sprinkle crushed ginger nut biscuits for a delightful crunch.
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Final Chill:
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Return the tray to the freezer until the chocolate is fully set.
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Slice and Serve:
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Cut into 10–12 slices and enjoy immediately. You can store leftovers in the fridge or freezer for a quick snack anytime.
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This Gingerbread Cookie Caramel Slice isn’t just tasty—it’s packed with protein and free from gluten, making it a feel-good indulgence. The combination of gingerbread spices, creamy caramel, and chocolate is pure holiday magic in every bite.
Whether you're making this for a festive gathering or to enjoy as a cozy snack, this recipe will quickly become a seasonal favourite. Happy snacking!
