There are 2 desserts I can’t bake too often because I will likely devour them before they even get photographed. These are my ANZAC Biscuits and Caramel Slice. So of course, being the masochist I am, I decided to combine them into possibly the most addictive and decadent dessert ever. Hello ANZAC Biscuit Caramel Slice!
For my overseas readers, April 25th, is ANZAC Day and in addition to commemorating our fallen soldiers, we bake and eat ANZAC biscuits. These famous biscuits feature rolled oats, coconut and golden syrup and are possibly one of my favourite biscuits to make and eat, ever. I have been using this method for years to make these biscuits from a recipe scrawled in my childhood handwriting. Bonus fact: because there are no raw eggs in them, you can eat as much of the batter as you like!
Whilst the biscuit is delicious on its own (or with a cup of tea), I of course always like to put my own spin on things. Last year I whipped up these amazing ANZAC Biscuit Lemon Cheesecakes, and this year, a decadent ANZAC Biscuit caramel slice seemed fitting.
ANZAC Biscuits make the perfect base for this slice, with the oats and coconut adding a chewy and dense foundation for the smooth and creamy caramel to sit upon. If you are a salted caramel addict like me, feel free to add a teaspoon of flakey sea salt to the caramel mixture before pouring over the base for a salty hit.
So as not to make this dessert *too* sweet, I topped it with a layer of dark chocolate. But by all means, if you have a super sweet tooth, feel free to substitute milk or white chocolate.
When it comes to cutting this slice into bite-size squares, use a knife that has been run under hot water and then wiped clean to ensure your chocolate doesn’t crack. The butter added to the chocolate topping also helps with reducing the risk of breakage too.
ANZAC Caramel Slice
Ingredients
ANZAC Biscuit Base
- 125 g butter
- 4 tbsp golden syrup
- ¼ tsp of baking soda
- 1 tbsp boiling water
- 1 cup rolled oats
- 1 cup plain flour
- ½ cup brown sugar
- ¾ cup desiccated coconut
Caramel Filling
- 400 g can sweetened condensed milk
- 125 g butter
- ⅓ cup caster sugar
- ⅓ cup golden syrup
Topping
- 200 g dark chocolate buttons
- 1 tbsp melted butter
Instructions
ANZAC Biscuit Base
- Preheat the oven to 160°C and line a 20cm x 20cm square tin with baking paper..
- Melt together the butter and golden syrup in a saucepan over a low heat.
- In a large bowl, combine oats, flour, brown sugar and coconut.
- Dissolve the baking soda in the boiling water, add to saucepan.
- Combine liquid and dry ingredients.
- Press the biscuit mixture into the bottom of the tin and bake in the oven for around 15 mins or until lightly golden brown.
- Allow to cool whilst you make the caramel filling.
Caramel Filling
- Mix together the condensed milk, butter, sugar and golden syrup in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Do not leave this unattended!
- Let the caramel cool slightly before pouring into the tin over your ANZAC biscuit base. Transfer to the fridge to set.
Topping
- Melt dark chocolate and butter in microwave or in a small saucepan over low heat (watch like a hawk so that the chocolate doesn’t burn!).
- Pour over the caramel and allow to set before cutting into squares.
What’s your favourite thing to bake for ANZAC Day?
20 Comments
OMG! I am on a health kick right now and you are killing me with this! Caramel slice is my absolute favourite and combined with Anzac biscuit base is just ingenious! This will be the first naughty I bake once in two weeks time!!
Haha sorry Larissa, these aren’t very helpful for anyone on a health kick! But they ARE very tasty ;)
Love it!! i love the taste of ANZAC’s and not just in April. I also want to marry caramel so this is golden!
I love making ANZACs any time of the year, they are so divine! Now I might need to upgrade my biscuit baking to involve caramel at all times…
WOW – These look so good, my mouth is literally watering as i read this post. sweet tooth – : )
Thanks
Chris
Glad you liked it Christopher! I have quite the sweet tooth too, you may have noticed ;)
Oh goody! These look so delicious! I’m loving the look of all the hybridised ANZAC baked goods around the blogosphere in the lead-up to ANZAC day, these slices included :)
Oh me too Lisa! So many baking ideas this ANZAC day!
ha what a great idea Swah. I love Anzacs and I love that caramel.
Thanks Tania!
Love the taste! But caramel was so soft, when I attempt to cut it, it just squashes! Any tips for making the caramel a little more solid or making the cutting easier??
Hi Ally, did you cook the caramel for a full 15 minutes until it darkened? This should ensure it sets up in the fridge!
[…] Anzac Caramel Slice […]
What is golden syrup ? They look amazing .
Hi Debbie, you could substitute molasses or corn syrup :)
[…] Anzac caramel slice – another slightly different take on the good old Anzac biscuit. I think this might have to be the next slice I make!! […]
How do I cut these delicious morsels so they look as neat as yours.
Merilyn
Hi Merilyn, I dip my knife in hot water and then dry on a tea towel before making each cut, it ensures the chocolate doesn’t crack and gives a clean line
First time making this delicious recipe last night for myself and a friend and we loved it. Even had a little bit for breakfast this morning its that good.
Thank you
Glad you guys loved it! Breakfast caramel slice sounds delightful ;)