I’m sharing my new Choc Cross Bun Caramel Slice recipe just in time for Easter.
Do you love it when Easter rolls around and those irresistible freshly baked Hot Cross Buns start appearing?? I have an absolute weakness for Hot Cross Buns so when Whittakers Chocolate released a limited edition Choc Cross Bun Chocolate, your girl 🖐🏼 went running to the supermarket! Whittaker’s Choc Cross Bun Chocolate is inspired by classic hot cross buns formed into a delicious creamy milk chocolate block.
It actually took a few attempts to find the limited edition chocolate but when I did try it (watch me trying it for the first time here) all I could think was “What can I create with this?”
Immediately I thought of a Caramel slice with chunks of choc cross chocolate hiding out immersed in the spiced caramel, paired with a Biscoff biscuit base for a cinnamon hit and topped off with the choc cross bun chocolate. It’s a tasty textural Easter delight!
This Choc Cross Bun Caramel Slice is an easy ‘no bake’ slice that is so quick to throw together! All you need is to process the Biscoff biscuits into crumbs, mix with butter as your base pressed into a slice tin, then combine sweetened condensed milk with butter, golden syrup and Easter-inspired spices to form the caramel over heat then melt the amazing limited edition Whittakers chocolate as your yummy textural, chocolatey topping.
I would love to hear if you make this!! Let me know in the comments below or tag me on Instagram or TikTok.
Check out my other sweet recipes here.
Easter Choc Cross Bun Caramel Slice
Ingredients
Base
- 250 grams biscoff biscuits
- 80 grams butter
Caramel
- 395 grams sweetened condensed milk
- 60 grams butter
- 2 tablespoons Golden Syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon mix spice
- ¼ teaspoon cardamom
- 110 grams Whittakers Choc Cross Bun Chocolate (20 pieces) broken into chunks
Topping
- 200 grams Whittakers Choc Cross Bun Chocolate
- 1 tablespoon Coconut Oil
Instructions
- Process the Biscoff biscuits until fine crumbs are formed.
- Melt the first lot of butter and stir into the biscuit crumbs
- Line a square 20cm/8 inch slice tin with baking paper
- Evenly press the biscuit crumbs into the slice tin, place in the fridge while you prepare the caramel.
- In a small saucepan add the sweetened condensed milk, butter, and golden syrup, simmer over low heat for 6-8 mins low heat until thick and would coat the back of a wooden spoon.
- Remove the caramel from the heat and stir through the spices.
- Place the first lot of choc cross bun chocolate broken into pieces evenly onto the biscuit base then gently pour the caramel over the biscuit base and chocolate pieces.
- Place back into the fridge to set, once the caramel has cool and it semi set, break up the second lot of chocolate and coconut, melt in a double boiler over low heat.
- Spread the melted chocolate over the caramel and pop back into the fridge to set, once set cut into squares and serve.
Notes
To decorate this caramel slice extra Eastery, melt white chocolate and pipe crosses over the top of the slice once completely set.
