Fruity nutty bubble slice

• Makes: 20cm x 30cm slice tray with 4cm-high sides *

• 60g unsalted butter *

• 200g condensed milk *

• 80g honey *

• 70g rice bubbles *

• 220g trail mix *

• 100g dried cranberries *

• 25g desiccated coconut *

• 60g rolled oats *

• 80g white chocolate buds *

Line slice tin with baking paper and set aside. In a small saucepan, melt together butter, condensed milk and honey. Cook over medium-low heat for 5 minutes until mix starts to darken in colour and caramelise. Remove from heat and allow to cool a little. In a clean bowl, mix together remaining ingredients, pour in caramel sauce and mix in quickly. Once all combined, press firmly into slice tin. Pop into fridge and allow to set for 2 hours before cutting into triangles.