NO-BAKE FAIRY BREAD SLICE RECIPE
Ingredients
Base:
- 200g plain sweet biscuits (e.g., Marie, Digestive, or Graham crackers)
- 100g unsalted butter, melted
Filling:
- 125g unsalted butter, softened
- 1½ cups (180g) icing sugar (confectioners’ sugar), sifted
- 2 tbsp sweetened condensed milk
- ½ cup rainbow sprinkles (100s & 1000s), plus 2-3 tbsp extra for topping
Instructions
- Prepare the Base:
- Line a 20cm (8-inch) square baking tin with parchment paper.
- Crush biscuits into fine crumbs (use a food processor or rolling pin). Mix with melted butter until combined.
- Press mixture firmly into the tin. Chill for 15 minutes to set.
- Make the Filling:
- Beat softened butter in a bowl until creamy. Gradually add icing sugar, then condensed milk. Beat until smooth and fluffy (3-4 minutes).
- Gently fold in ½ cup sprinkles.
- Assemble:
- Spread filling evenly over the chilled base. Sprinkle remaining 2-3 tbsp sprinkles on top, pressing lightly to adhere.
- Chill for 2+ hours (or freeze for 30 minutes) until firm.
- Serve:
- Lift out of the tin using the parchment paper. Cut into squares or triangles.
Tips
- For gluten-free: Use gluten-free biscuits.
- For dairy-free: Substitute vegan butter and condensed milk (e.g., coconut condensed milk).
- Storage: Keep refrigerated in an airtight container for up to 5 days.