Description
A delightful no-bake dessert slice inspired by traditional hot cross buns, combining chopped buns, crushed biscuits, dried fruit, melted white chocolate, and warming spices. Perfect for Easter or anytime you crave a sweet, easy-to-make treat that requires no oven time.
Ingredients
Scale
Main Ingredients
- 4 hot cross buns, chopped into small pieces
- 1½ cups crushed digestive or graham crackers
- ½ cup dried mixed fruit (such as raisins, currants, sultanas)
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ¼ cup unsalted butter, melted
- ½ cup sweetened condensed milk
- 100g (about 3.5 oz) white chocolate, melted
Icing Cross
- ½ cup powdered sugar
- 1–2 teaspoons milk or lemon juice
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper, ensuring the paper extends over the sides for easy removal.
- Mix the Dry Ingredients: In a large mixing bowl, combine the chopped hot cross buns, crushed biscuits, dried mixed fruit, ground cinnamon, and mixed spice, mixing to distribute spices evenly.
- Add Wet Ingredients: Stir in the melted butter and sweetened condensed milk. Mix thoroughly until the mixture is sticky and well coated, ensuring even moisture throughout.
- Press into Pan: Transfer the mixture into the prepared pan. Firmly press it down with a spatula or your hands to compact the slice and smooth the top surface evenly.
- Add White Chocolate: Drizzle the melted white chocolate evenly over the surface of the pressed mixture to add a creamy sweetness.
- Chill: Refrigerate the pan for at least 2 hours to allow the slice to set and firm up.
- Prepare the Icing Cross: Mix the powdered sugar with enough milk or lemon juice to form a thick, pipeable icing consistency.
- Pipe the Cross Pattern: Remove the slice from the fridge and, using a piping bag or a small spoon, carefully pipe the icing in a cross shape over the top.
- Serve: Cut into 16 squares or bars and serve chilled for a refreshing, spiced slice.
Notes
- For extra texture, add chopped nuts or mini marshmallows into the mixture before pressing it into the pan.
- You can substitute white chocolate with dark or milk chocolate for a richer flavor profile.
- Store leftover slices in an airtight container in the refrigerator for up to 5 days.
