Fairy Bread Caramilk Slice
Makes 16 serves
INGREDIENTS:
150g plain flour
110g brown sugar
50g desiccated coconut
185g butter, room temperature
80g Dollar Sweets 100’s and 1000’s
2 x 400g tins sweetened condensed milk
60ml golden syrup
350g Caramilk chocolate, melted
60g copha, melted
Mini toasts spread with butter and sprinkled with 100’s and 1000’s, to decorate
METHOD:
Combine the flour, sugar and coconut in a food processor. Blitz until combined.
Add 125g of the softened butter and blitz to form a dough, then add 100’s and 1000’s and pulse until just combined.
Press mixture into 11x7 inch lamington tin. Bake 180°C for 30min (leave the oven on).
In a large bowl combine remaining butter, sweetened condensed milk and golden syrup. Mix well then pour over base.
Bake for 20-25 mins or until golden. Remove and cool completely.
Combine melted Caramilk and copha, pour over the cooled caramel and smooth with a spatula.
Gently press mini fairy breads (made from mini toasts) into the surface, then refrigerate for at least 4 hours or until chocolate has set firm.
Cut into pieces to serve.
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