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.