Super cute sprinkle biscuit slice made from a melt-and-mix biscuit base topped with pink, white chocolate icing and rainbow sprinkles. A welcome addition to any party food table.
This is a slice version of the nostalgic kiwi classic Hundreds and Thousands Biscuits, and a vanilla version of one of my favourite slices - the hedgehog slice. This Sprinkle Biscuit Slice would be right at home at a kid's birthday party or at any occasion where a little child-like fun is welcome. Because how can you eat these little cuties without a smile on your face? For another super fun slice, be sure to check out our No-Bake Rainbow Slice too!
Ingredient notes:
- Biscuits: Any type of plain biscuit can be used for this recipe. Arrowroots, Maries, Superwines, Malt biscuits or Krispies.
- Sprinkles: You can use rainbow sprinkles, hundreds and thousands or any other sprinkles you have to hand.
- White chocolate: Using white chocolate gives us the ability to dye it a fun colour! Feel free to leave it white if you prefer, or to use milk chocolate.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a microwave-safe bowl or jug, combine the condensed milk, golden syrup, butter, vanilla and a pinch of salt. Microwave for a minute, stir, and continue in 30 second bursts until melted.
Either blitz the biscuits in a food processor or place them in a bag and use a rolling pin to crush them until you have a mixture of both fine and chunky crumbs.
Transfer the biscuits to a bowl, add the coconut, then pour over the condensed milk mixture. Use a spatula to stir until well combined. Press into a lined slice tin and use the back of a spoon to even the surface. Set aside. To make the topping. Melt the white chocolate in the microwave in 30 second bursts or over a bain-marie.
Add the oil and a couple of drops of gel food colouring, then stir until the oil is mixed through and the chocolate has turned pink. Pour the chocolate over the biscuit base, and spread evenly over the surface. Tap the tray on your work surface 2-3 times to release any air bubbles, then scatter over the sprinkles.
Set in the fridge for around two hours or until firm enough to slice, then keep refrigerated in an airtight container for up to a week.
Recipe FAQs:
It is best to use gel food colouring for the chocolate, as liquid can make your chocolate seize.
Any chocolate would be delicious as a topping! If using dark chocolate, add one additional teaspoon of oil.
I cut this slice into 32 small squares, but it can be cut into as many or as little as you desire.
Storage:
Store your sprinkle biscuit slice pieces in an airtight container in the fridge or a cool, dark place for up to a week.
Top tips:
- Use a sharp knife to cut this slice into pieces, running it under hot water and drying before slicing for nice, clean edges on your slice.
Related Recipes:
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Sprinkle Biscuit Slice
Super cute sprinkle biscuit slice made from a melt and mix biscuit base topped with pink, white chocolate icing and rainbow sprinkles.
Ingredients
- 220g sweetened condensed milk
- 2 Tbsp golden syrup
- 120g butter
- 1 tsp vanilla extract, or essence
- 250g arrowroot biscuits, or other plain biscuit
- ⅓ cup desiccated coconut
- 250g white chocolate
- 2 tsp vegetable oil
- Pink gel food colouring
- 1 Tbsp rainbow sprinkles, or 100s & 1000s
Instructions
- In a microwave-safe bowl or jug, combine the condensed milk, golden syrup, butter, vanilla and a pinch of salt. Microwave for a minute, stir, and continue in 30 second bursts until melted.
- Either blitz the biscuits in a food processor or place them in a bag and use a rolling pin to crush them until you have a mixture of both fine and chunky crumbs.
- Transfer the biscuits to a bowl, add the coconut, then pour over the condensed milk mixture. Use a spatula to stir until well combined.
- Press into a lined slice tin and use the back of a spoon to even the surface. Set aside.
- To make the topping. Melt the white chocolate in the microwave in 30 second bursts or over a bain-marie. Add the oil and a couple of drops of gel food colouring, then stir until the oil is mixed through and the chocolate has turned pink.
- Pour the chocolate over the biscuit base, and spread evenly over the surface. Tap the tray on your work surface 2-3 times to release any air bubbles, then scatter over the sprinkles.
- Set in the fridge for around two hours or until firm enough to slice, then keep refrigerated in an airtight container for up to a week.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 12mgSodium: 50mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Erica says
I have 'maple flavoured' syrup in my pantry, do you think that would do in place of golden syrup?
VJ cooks says
Absolutely.
Jamie says
Hi VJ,
Can I make these beforehand and freeze them?
Thanks
VJ cooks says
Yes that would be fine 🙂
Me Anna Telfer says
Why do you need the oil once chocolate has melted. It made my chocolate go thick and grainy
VJ cooks says
The oil helps to make the chocolate softer for cutting. Unfortunately it is the food colouring that can make the chocolate seize. I've made it clearer that it's best to use gel food colouring instead.