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Easter Egg Caramel Slice
17
Mar
| Prep Time | 15 minutes + 3 hrs chilling |
| Cook Time | 15 minutes |
| Baking Pan | Rose Gold Square Cake Pan 20cm |
| Serves | 20 |
Ingredients
- 1 1/2 cups plain flour
- 2 cups firmly packed brown sugar
- 250g unsalted butter, chopped
- 2 x 295g cans sweetened condensed milk
- 400g tub Dollar Sweets Chocolate Buttercream, stirred
- 130g pkt speckled Easter eggs, chopped
- 1/3 cup mini white mallows
As seen in the April 2025 edition of Woolworths Fresh Magazine.
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease and line base and sides of a 20cm (base) square cake pan, allowing paper to extend on opposite sides for handles.
Step 2
Place flour in a large bowl. Stir in 1 cup sugar. Using fingertips, rub in 125g butter until mixture comes together in bowl. Press mixture evenly over base of prepared pan. Bake for 10-15 minutes or until golden and cooked.
Step 3
Meanwhile, place remaining sugar, remaining butter and condensed milk in a medium heavy-based saucepan. Stir over medium heat until melted and combined. Reduce heat to medium-low and cook, stirring constantly with a spatula, for 15 minutes or until mixture is a dark brown colour and very thick. Spoon over prepared base in pan. Smooth surface. Cool slightly, then cover and refrigerate for 3 hours or until firm.
Step 4
Remove slice from pan. Spread top with buttercream. Decorate with eggs and mallows.
