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Fairy Bread Caramilk Slice

Fairy Bread Caramilk Slice

Makes 16 serves


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


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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