There’s something about hundreds and thousands that instantly takes me back to childhood—the pastel paper plates, sticky fingers, and that unmistakable joy of seeing a tray of fairy bread arrive at the party. It didn’t matter if you were five or fifteen; those colourful sprinkles meant fun, celebration, and a bit of magic.
This Hundreds & Thousands Slice is my grown-up nod to those simpler days. A buttery biscuit base that’s rich and moreish, topped with creamy white chocolate and, of course, a generous scattering of rainbow sprinkles. It’s a treat that feels just as special now as it did back then—maybe even more so, because now I get to share it.
Whether you're making it for a birthday party, a shared morning tea, or just because you’re craving a little sweet nostalgia, this slice delivers the comfort of childhood in every bite.
Ingredients:
100g butter
¾ cup sweetened condensed milk
1 ½ packs (375g) super wine biscuits
180g white chocolate, roughly chopped
1 Tbsp hundreds & thousands sprinkles
Instructions:
Line a 20cm square slice tin with baking paper and set it aside.
In a microwave-safe bowl, combine the butter and condensed milk. Microwave in 30-second bursts, stirring each time, until the butter is fully melted and the mixture is smooth. Set aside to cool slightly.
Place the Super Wine biscuits into a large zip-lock bag, squeeze out the air, and seal it. Use a rolling pin to crush the biscuits into a coarse crumb (a mix of fine and chunky bits is perfect).
In a large bowl, combine the crushed biscuits with the melted butter and condensed milk mixture. Add a pinch of salt and stir until everything is evenly mixed.
Spoon the mixture into your prepared tin. Press it down firmly into an even layer using your hands or a spatula. Place in the fridge or freezer for 1–2 hours, or until firm.
Once the base is set, place the white chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until melted and smooth.
Pour the melted white chocolate over the base and spread it evenly. Sprinkle generously with hundreds and thousands. Chill in the fridge for about 20 minutes, or until the chocolate topping has set.
Cut into 9 squares, then cut each square diagonally into triangles. Store in an airtight container in the fridge.
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