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Noreen's Caramel Slice by Brett McGregor

Noreen's Caramel Slice by Brett McGregor

For more, visit  Brett McGregor's website

Prep time 10 minutes  
Cook time 40 minutes  
Makes 16

1 cup Weet-bix
1/2 cup peanuts
1 cup sugar
1/2 cup coconut
175g butter, melted

1 tin condensed milk
3 tbsp golden syrup
2 tbsp butter

2 tbsp butter
2 tbsp hot water
2 cups icing sugar
100g dark chocolate

Preheat the oven to 180C.

Mix the Weet-bix, peanuts, sugar and coconut together in a bowl. Add the melted butter and combine. Press into a sponge roll tin and bake for 20 minutes.

Heat the condensed milk, golden syrup and butter on low in a small saucepan, taking care not to let the mixture boil. Cook for 4 minutes, stirring constantly with a wooden spoon.

Take the base out of the oven and spread the topping over it. Return to the oven for 5 minutes. Remove and cool.

Place the icing sugar in a small bowl. Melt the butter in the hot water, then mix into the icing sugar. Melt the chocolate and add to the mixture. Combine well. When smooth spread over the cooled caramel slice. Cut the slice into pieces when set.