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Hot Cross Bun Caramel Slice

Prep time: 20 mins

Cooking time: 20 mins

Serves: 16 squares

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Ingredients

Base

  • 6 hot cross buns

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Caramel Filling

  • 2 x 410 g tins condensed milk
  • 90 g butter
  • 4 tbsp maple syrup
  • 1 tsp mixed spice
  • 1 tsp cinnamon

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Chocolate Topping

  • 1 cup chocolate
  • 1 tbsp coconut oil
  • Sea salt flakes, to finish (optional)

Method

Base

  1. Preheat the oven to 170°C and grease and line a 20 x 20 cm baking tin.
  2. Add the hot cross buns to a food processor and blitz until fine crumbs form with no large lumps remaining.
  3. Press the crumbs firmly into the base of the prepared tin to create an even layer. Set aside.

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Caramel

  1. In a saucepan over medium heat, combine the condensed milk, butter, maple syrup, mixed spice, and cinnamon.
  2. Simmer for 6–8 minutes, whisking continuously, until thickened and caramel-like.
  3. Pour the caramel over the base and spread evenly.
  4. Bake for 8–10 minutes, or until golden and bubbling. Remove from the oven and allow to cool slightly.

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Chocolate Topping

  1. Melt the chocolate and coconut oil together until smooth.
  2. Pour over the caramel layer and spread evenly to the edges.
  3. Sprinkle with sea salt flakes if desired.
  1. Place in the fridge for at least 4 hours, or until fully set.
  2. Slice into squares and serve.
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