Hot cross bun caramel slice

Give caramel slice a hot cross bun twist for a melt-in-your-mouth moment for Easter! 

INGREDIENTS

6 apple and cinnamon hot cross buns, split

2 x 397g cans sweetened condensed milk

1/2 cup (175g) golden syrup

80g butter, chopped

20g butter, extra

100g dark chocolate, melted

Assorted Easter eggs, to decorate

METHOD

Step 1

Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line base and sides with baking paper. Arrange the hot cross bun bases, cut-side up, over the base of prepared pan, trimming to fit. Fill any gaps in base with some of the bun tops, trimming to fit. Bake for 10 mins or until crisp.

Step 2

Meanwhile, place the condensed milk, golden syrup and chopped butter in a medium saucepan. Cook, stirring constantly, over medium heat for 5 mins or until the butter melts and the caramel is smooth.

Step 3

Pour the caramel over the bun base in the pan. Bake for 20-25 mins or until golden brown. Set aside to cool.

Step 4

While the slice is cooling, melt the extra butter in a medium frying pan over medium heat. Cut remaining bun tops into 2cm pieces. Add the bun top pieces to the pan and cook, stirring, for 5 mins or until golden and toasted.

Step 5

Pour the melted chocolate over the slice and smooth the surface. Top with the toasted bun top pieces and Easter eggs. Place in the fridge for 1 hour or until firm. Cut into pieces to serve.

Source - Taste.com.au