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Caramilk white Christmas slice

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Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

A classic white christmas slice meets Caramilk in this indulgent and crispy treat that is super easy to make. You can use whatever dried fruit or nuts take your fancy.

9 Ingredients


  • 395g can sweetened condensed milk

  • 80g butter, chopped

  • 3 x 180g blocks Cadbury Caramilk chocolate, chopped

  • 55g (1 1/2 cups) rice bubbles

  • 100g pkt pistachio kernels, chopped

  • 100g (2/3 cup) red glacé cherries

  • 90g (1 cup) desiccated coconut

  • 70g (⅓ cup) dried apricots, chopped

  • 1 tbsp coconut oil

5 Method Steps


  • Step 1

    Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Place the condensed milk

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    (395g can sweetened condensed milk), butter (80g butter, chopped) and two-thirds of the chocolate (3 x 180g blocks Cadbury Caramilk chocolate, chopped) in a saucepan. Heat over low heat, stirring, for 5 minutes or until melted and smooth. Set aside to cool slightly.


  • Step 3

    Place the Rice Bubbles (55g (1 1/2 cups) rice bubbles), pistachio (100g pkt pistachio kernels, chopped), cherries (100g (2/3 cup) red glacé cherries), coconut (90g (1 cup) desiccated coconut) and dried apricots (70g (⅓ cup) dried apricots, chopped) in a bowl. Pour in the condensed milk mixture. Stir to combine. Press the mixture over the base of the prepared pan. Cover and place in the fridge for 2-3 hours or until set.

  • Step 4

    Place the oil (1 tbsp coconut oil) and remaining caramilk in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Pour the chocolate mixture over the rice bubble layer. Smooth the surface. Place in the fridge for 30 minutes or until the chocolate mixture is set.

  • Step 5

    Use a knife dipped in hot water to cut into squares and serve.
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Image by Nigel Lough Publication

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