Lolly Cake Slice
My variation on the classic kiwi lolly cake.
Prep Time 20 minutes mins
1 Large Pot
1 food processor (or your own way of crushing biscuits)
1 brownie pan (28 x 18 x 5 cm)
1 pallette knife (optional for icing)
Lolly Cake Base
- 250 grams biscuit crumbs
- ½ can condensed milk
- 125 grams butter
- 1 Tbsp cocoa
- 200 grams fondant lollies
Icing
- 50 grams melted butter
- 2 tbsp cocoa
- 2 cups icing sugar
- 2-3 tbsp boiling water (use one tablespoon at a time to get the right consistency)
Base
Melt the butter, condensed milk and cocoa in a large pot.
While the ingredients melt crush the packet of biscuits using a food processor (or bash the packet with a wooden spoon).
And cut the fondant lollies into 1-2cm sized pieces.
Once the ingredients in the pot have melted, add the biscuit crumbs and fondant lollies. Combine until all the biscuit crumbs and fondant lollies are covered in the chocolate mixture.
Line a brownie pan and press the mixture in. Push into all the corners and smooth out with the back of a metal spoon until it has an even surface.
Pop in the fridge to set.
Icing
Boil the jug and combine all the ingredients in a small bowl.
Add the boiling water one spoonful at a time to create a smooth consistency. You may not need it all.
Use a pallette knife to ice your slice. Return to the fridge to set.
Cut your slice into 20 pieces and enjoy x