You don’t have to make your own ice cream. The slice is super easy. It keeps for days because it’s so moist and rich and it freezes really well too. You seriously don’t have to have the ice cream on top but it looks super awesome but bear that in mind because you can totes pop the rest into little (and big) lunchboxes. Really fun to make, totally classic Aussie!

Adapted from Taste magazine

Chocolate Base

1/2 cup plain flour
1/4 cup self-raising flour
1/4 cup, firmly packed brown sugar
1 tbsp cocoa powder
90 butter, melted

Cake
200g white chocolate, finely chopped
125g unsalted butter
3 eggs
2 cups plain flour
1/2 cup caster sugar
1/3 cup firmly packed brown sugar
2 tbsp golden syrup

Topping
400g Cadbury Bubbly Honeycomb chocolate, chopped
1/4 cup vegetable oil
125g malt biscuits, coarsely chopped
2 x 400ml pkt Golden Gaytime 4-pack ice creams
Caramel spread or sauce, to serve

Chocolate Base: Pre-heat the oven to 180C (160C fan-forced, 350F). Line an 18cm (base measurement) square cake pan with baking paper, allowing a 2cm overhang above the sides of the pan.

Combine the flours, sugar and cocoa powder in a large bowl. Add the butter and stir until well combined. Press the chocolate mixture over the base of the prepared pan.

And bake for 15 minutes or until firm to touch (it will be soft when you first take it out of the oven but will firm up when cooled slightly).

Cake: Reduce the oven temperature to 160C/140C fan-forced, 325F). Place the white chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Stir until the mixture melts and is smooth. Set aside to cool slightly.

Add eggs and flour to the cooled chocolate mixture and mix until well combined (it will be quite thick and doughy). Divide into two bowls. Add caster sugar to 1 portion, mix well until combined. Add brown sugar and golden syrup to the remaining portion and mix until well combined.

Spoon heaped spoonfuls of the mixture, alternating between portions, onto the chocolate base (you may need to top up the first layer with remaining mixture).

Bake for approximately one hour (mine took 55 minutes) or until a skewer inserted into the centre of slice comes out slightly sticky. Set aside to cool completely in the pan.

Topping: Place honeycomb chocolate and oil in a microwave-safe bowl. Microwave, stirring every 30 seconds, on high for 1 1/2 minutes or until smooth. Spread evenly over slice.

Sprinkle with the crushed biscuits. You want the biscuits pieces to be on the rugged side so put them in a sieve first, to remove the fine ‘dust’ like crumbs.

Place in the fridge for 1 hour to set.

Meanwhile, hold 1 Golden gaytime firmly and pull to remove the stick. Repeat with remaining Gaytimes. Arrange, overlapping, in a 9.5 x 19.5cm loaf pan. Press to seal edges together. Place back in the freezer until ready to serve.

Cut the slice into squares and serve topped with scoops of the Gaytime ice-cream. Drizzle with the caramel sauce.

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Yum

Golden Gaytime Slice

Ingredients

• Chocolate Base
• 1/2 cup plain flour
• 1/4 cup self-raising flour
• 1/4 cup, firmly packed brown sugar
• 1 tbsp cocoa powder
• 90 butter, melted
• Cake
• 200g white chocolate, finely chopped
• 125g unsalted butter
• 3 eggs
• 2 cups plain flour
• 1/2 cup caster sugar
• 1/3 cup firmly packed brown sugar
• 2 tbsp golden syrup
• Topping
• 400g Cadbury Bubbly Honeycomb chocolate, chopped
• 1/4 cup vegetable oil
• 125g malt biscuits, coarsely chopped
• 2 x 400ml pkt Golden Gaytime 4-pack ice creams
• Caramel spread or sauce, to serve

Instructions

1. Chocolate Base: Pre-heat the oven to 180C (160C fan-forced, 350F). Line an 18cm (base measurement) square cake pan with baking paper, allowing a 2cm overhang above the sides of the pan.
2. Combine the flours, sugar and cocoa powder in a large bowl. Add the butter and stir until well combined. Press the chocolate mixture over the base of the prepared pan.
3. And bake for 15 minutes or until firm to touch (it will be soft when you first take it out of the oven but will firm up when cooled slightly).
4. Cake: Reduce the oven temperature to 160C/140C fan-forced, 325F). Place the white chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Stir until the mixture melts and is smooth. Set aside to cool slightly.
5. Add eggs and flour to the cooled chocolate mixture and mix until well combined (it will be quite thick and doughy). Divide into two bowls. Add caster sugar to 1 portion, mix well until combined. Add brown sugar and golden syrup to the remaining portion and mix until well combined.
6. Spoon heaped spoonfuls of the mixture, alternating between portions, onto the chocolate base (you may need to top up the first layer with remaining mixture).
7. Bake for approximately one hour (mine took 55 minutes) or until a skewer inserted into the centre of slice comes out slightly sticky. Set aside to cool completely in the pan.
8. Topping: Place honeycomb chocolate and oil in a microwave-safe bowl. Microwave, stirring every 30 seconds, on high for 1 1/2 minutes or until smooth. Spread evenly over slice.
9. Sprinkle with the crushed biscuits. You want the biscuits pieces to be on the rugged side so put them in a sieve first, to remove the fine 'dust' like crumbs.
10. Place in the fridge for 1 hour to set.
11. Meanwhile, hold 1 Golden gaytime firmly and pull to remove the stick. Repeat with remaining Gaytimes. Arrange, overlapping, in a 9.5 x 19.5cm loaf pan. Press to seal edges together. Place back in the freezer until ready to serve.
12. Cut the slice into squares and serve topped with scoops of the Gaytime ice-cream. Drizzle with the caramel sauce.

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