Fairy Bread Caramilk Slice


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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