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Gingerbread dream slice recipe
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Indulgent Christmas slice with creamy, crunchy texture and a hint of spice, featuring a whole bar of Caramilk. Perfect make-ahead dessert or a delightful treat with coffee.
Ingredients:
  • 250g pkt gingernut biscuits, broken into large pieces
  • 150g plain digestive biscuits, broken into large pieces
  • 175g butter, melted, plus 125g extra, chopped, at room temperature
  • 250g cream cheese, chopped, at room temperature
  • 150g (1 cup) icing sugar mixture
  • 2.50 gm ground ginger
  • 180g Caramilk chocolate, melted, cooled
  • 300ml Thickened Cream, whipped
Instructions:
  • Prepare a 5cm deep, 20 x 26cm roasting pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends beyond the two long sides.
  • Combine gingernut and digestive biscuits in a food processor until broken into small pieces. Pour in melted butter and process until mixture resembles coarse crumbs and is well combined.
  • Spread two-thirds of the biscuit mixture onto the prepared pan, using a flat-bottomed glass to press and evenly spread it over the base. Chill in the fridge for 30 minutes, while keeping the remaining biscuit mixture at room temperature.
  • In a large bowl, cream the cream cheese, remaining 125g chopped butter, icing sugar, and ginger using electric beaters until pale and creamy. Gradually mix in the melted chocolate until well combined.
  • Fold the whipped cream into the cream cheese mixture until fully combined. Spread over the biscuit base in an even layer, then smooth the surface. Sprinkle the remaining biscuit mixture on top. Chill in the fridge for at least 4 hours, preferably overnight, before serving.

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