Remix a bakery favorite into a show-stopping traybake with hot cross buns, buttery caramel, and creamy Caramilk. 🍫✨ The steps are simple—toast, simmer, layer, chill—yet the payoff is all bakery-case gloss and home-baked comfort. It’s rich, sliceable, and perfect for gifting, potlucks, or a weekend treat. 🥰

Here’s the flow: lightly toast bun pieces for crunch, simmer a quick stovetop caramel (butter + golden syrup + condensed milk), and let a pinch of salt make the flavors pop. 🔥🍯🧂 Layer the buns with chopped Caramilk, pour over caramel, then finish with a silky ganache. Use 160°C (fan 140°C) / 320°F for gentle heat so nothing scorches and the crumb stays tender.

Good to know: the slice keeps 4–5 days chilled and freezes well for a month—wrap tight and thaw in the fridge. ❄️ If you can’t find Caramilk, swap in white chocolate and add 1–2 teaspoons milk powder to mimic caramel notes. Serve cold for neat bars or room-temp for extra ooze; either way, expect instant “Can I get the recipe?” vibes. 🎉

Ingredients

(Makes ~16 squares)

Buns & Caramel

• 6 hot cross buns (day-old works best), cut into 2 cm cubes

• 125 g unsalted butter (about ½ cup)

• ⅓ cup (110 g) golden syrup

• 1 can (395 g) sweetened condensed milk

• ½ teaspoon flaky sea salt, plus extra to finish

• Caramilk chocolate, 2 × 180 g bars (360 g) total, divided: 150 g chopped for the slice, 210 g for ganache

Ganache

• 210 g Caramilk chocolate, finely chopped

• 100 ml thickened/heavy cream

Instructions

1. Prep & toast: Line a 20 cm (8-inch) square tin with baking paper, leaving overhang. Preheat oven to 160°C (fan 140°C) / 320°F. Spread bun cubes on a tray and toast 8–10 min until lightly dried and fragrant.

2. Make quick caramel: In a medium saucepan on low heat, melt butter with golden syrup, then stir in condensed milk. Cook, stirring constantly, 6–8 min until thick, glossy, and slightly deeper in color (it should coat the spoon and leave a slow trail). Remove from heat and stir in ½ tsp salt.

3. Assemble the slice: Tip toasted bun cubes into the lined tin and toss through 150 g chopped Caramilk. Pour the hot caramel evenly over the buns, pressing down firmly with a spatula to level. (Optional but nice: bake 8–10 min to set the edges slightly.)

4. Make ganache: Warm cream in a small pot until steaming (not boiling). Pour over 210 g chopped Caramilk in a heatproof bowl, rest 2 min, then whisk until smooth and glossy.

5. Finish & set: Cool the caramel base 15 min, then spread ganache on top. Sprinkle a pinch of flaky salt. Chill 2–3 hours (or overnight) until set; slice with a hot, wiped knife into neat bars. Enjoy!