Hot Cross Bun Caramel Slice

Ingredients

3 hot cross buns

2 x 397g cans condensed milk

175g golden syrup

80g butter

20g extra butter

100g milk chocolate

¼ tsp salt

Optional Easter eggs + sprinkles

Method

Preheat oven to 180°C and line a square tin.

Press bun bases into base of tin.

Heat condensed milk, golden syrup and butter for 5 mins until smooth. Stir in salt.

Pour over base and bake 20 to 25 mins. Cool.

Toast chopped bun tops in extra butter.

Spread melted chocolate over slice. Top with toasted pieces and Easter eggs.

Chill 1 hour before slicing.