Hot Cross Bun Caramel Slice

Easter vibes in every bite 🍯🍞 Hot Cross Bun Caramel slices – crisp crust, fruity chocolate topping and irresistibly rich caramel centre – YUM!

Makes ± 24 slices

CRUST

150 g cake flour

20 ml cacao

80 ml desiccated coconut

100 ml brown sugar

125 g butter, melted

2,5 ml ground cinnamon

1 ml mixed spice

FILLING

395 g tin condensed milk

395 g tin caramel condensed milk

50 g butter, melted

30 ml golden syrup

TOPPING

250 g 70% dark chocolate, chopped

30 ml oil

125 ml sultanas, lightly chopped

80 ml chopped cranberries

45 ml mixed citrus peel

30 g chopped chocolate for sprinkling

Line a 21X26 cm cake tine with baking paper and preheat the oven to 160°C
CRUST: Sift the flour, cocoa and spices into a large bowl then stir in the coconut and sugar.
Mix in the melted butter then, tip into the prepared tin and smooth until compact with the back of a spoon.
Bake for 20 minutes and cool for 15 minutes.
FILLING: Add the melted butter to the caramel in a bowl and stir to combine. Add the golden syrup and condensed milk and stir until smooth.
Pour over the base and bake a further 25 minutes until golden and set.
TOPPING: Place the chocolate and vegetable oil in a bowl over a saucepan of boiling water and whisk until melted and smooth.
Pour over the set caramel and quickly smooth with the back of a spoon.
Combine the sultanas, cranberries, mixed citrus peel and chopped chocolate and scatter the mix over the chocolate
Allow to set before slicing into bars