Hot cross bun caramel slice
You can’t go wrong with this decadent hot cross bun caramel slice recipe. Top with Easter eggs and toasted hot cross buns for the ultimate morning or afternoon treat.
Note: + Cooling & setting time
- 6 Coles Apple & Cinnamon Hot Cross Buns, split
- 2 x 397g cans sweetened condensed milk
- 1/2 cup (175g) golden syrup
- 80g butter, chopped
- 20g butter, extra
- 100g dark chocolate, melted
- Assorted Easter eggs, to decorate
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line base and sides with baking paper. Arrange the hot cross bun bases, cut-side up, over the base of the prepared pan, trimming to fit. Fill any gaps in base with some of the bun tops, trimming to fit. Bake for 10 mins or until crisp.
Meanwhile, place the condensed milk, golden syrup and chopped butter in a medium saucepan. Cook, stirring constantly, over medium heat for 5 mins or until the butter melts and the caramel is smooth.
Pour the caramel over the bun base in the pan. Bake for 20-25 mins or until golden brown. Set aside to cool.
While the slice is cooling, melt the extra butter in a medium frying pan over medium heat. Cut remaining bun tops into 2cm pieces. Add the bun top pieces to the pan and cook, stirring, for 5 mins or until golden and toasted.
Pour the melted chocolate over the slice and smooth the surface. Top with the toasted bun top pieces and Easter eggs. Place in the fridge for 1 hour or until firm. Cut into pieces to serve.