Thursday, April 1, 2010

Easter Egg Caramel Slice

Easter egg caramel slice

For a yummy treat this Easter, this scrumptious Easter Egg Caramel Slice from Taste is sure to delight…


  • 1 1/2 cups plain flour, sifted
  • 1/3 cup caster sugar
  • 80g butter, chopped
  • 1 egg yolk
  • 500g mini solid Easter eggs
  • 1 cup shredded coconut
  • 395g can sweetened condensed milk


  1. Preheat oven to 180°C. Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang on all 4 sides.
  2. Combine flour, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Add egg yolk and 2 tablespoons cold water. Process until mixture almost comes together. Using clean hands, press mixture into base of pan. Bake for 15 minutes or until light golden. Set aside to cool.
  3. Unwrap Easter eggs. Place eggs over slice base to cover. Sprinkle with coconut. Drizzle condensed milk over the slice. Bake for 28 to 30 minutes or until edges are deep golden and centre is firm to touch. Allow slice to cool completely in pan.
  4. Cut into pieces and serve.


  • Try using a combination of solid milk chocolate and solid white chocolate Easter eggs or brand varieties such as Violet Crumble or Cherry Ripe mini eggs.


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