EXCLUSIVE RECIPE
Pistachio Easter Caramel Slice
INGREDIENTS
BASE:
- 200g plain biscuits
- 2 tbs pistachio spread
- 50g butter, melted
MIDDLE:
- 395g sweetened condensed milk
- 50g butter, diced
- 1 tbs golden syrup
TOP:
- 100g milk chocolate
- 1 tbs vegetable oil
- 1 tbs pistachio butter
- 6 pistachio Easter eggs, halved
METHOD:
- Preheat the oven to 180°C.
- Blend the biscuits to a fine crumb.
- Combine with the pistachio spread and melted butter.
- Press evenly into a lined slice tin and set aside.
- Add all caramel ingredients to a saucepan.
- Whisk over medium heat for 8–10 minutes or until thick.
- Pour evenly over the base and bake for 10-15 minutes or until golden.
- Melt the chocolate and oil together, then pour evenly over the caramel.
- Dollop the pistachio spread on top and swirl with a skewer.
- Decorate with Easter eggs.
- Refrigerate for at least 4 hours to set, then slice and enjoy.