Go Back

ANZAC Caramel Slice

Swah
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 16

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
  • cup caster sugar
  • 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.