Easter Choc Cross Bun Caramel Slice
A decadent Easter caramel slice featuring a Biscoff base, spiced caramel and Whittakers Choc Cross Chocolate.
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
If you're a dried fruit lover feel free to scatter raisins over the base before adding the caramel.
To decorate this caramel slice extra Eastery, melt white chocolate and pipe crosses over the top of the slice once completely set.
To decorate this caramel slice extra Eastery, melt white chocolate and pipe crosses over the top of the slice once completely set.