Anzac Caramel Slice
A twist to the Anzac Biscuit that will have you going back for more.
Ingredients
- 1 ½ Cups rolled oats
- 1 ½ Cups Plain flour
- 1 Cup Brown Sugar, firmly packed
- 1 Cup Shredded coconut
- 150g Butter, chopped
- 2 Tablespoons Golden syrup
- 1 Teaspoon Bicarbonate of soda
- 2 Tablespoons Boiling Water
- 200g Dark Chocolate Melts, melted
- CARAMEL FILLING
- 50g Butter, chopped
- ¼ Cup Golden syrup
- 395g of Sweetened Condensed Milk
Step 1
Preheat oven to 160°C
Step 2
Combine oats, flour, and sugared coconut in the large silicone bowl. Make a well in the center.
Step 3
In the 2L saucepan melt butter and golden syrup over low heat, stirring occasionally until melted and simmering (about 3 mins). Stir in bicard and boiling water, then remove from heat.
Step 4
Pour into the dry mixture and mix well.
Step 5
Place mixture into silicone slice pan. Use the back of a spoon or glass cup to smooth out evenly.
Step 6
Bake for 20 minutes or until golden.
Step 7
Set aside to cool for 5 minutes.
Step 8
Whilst the slice is baking, make the caramel. Place butter, golden syrup, and condensed milk into a cleaned 2L saucepan. Cook over medium heat, stirring occasionally until boiling. Once boiling stir continuously for 4 minutes or until the mixture has thickened and slightly darkened.
Step 9
Pour the hot caramel mixture over the warm biscuit base and spread evenly.
Step 10
Bake for 10 minutes or until caramel is bubbling and golden.
Step 11
Set aside for 20 minutes to cool.
Step 12
Melt chocolate in a small silicone bowl in the microwave in 30-second intervals (be careful to not overcook).
Step 13
Pour chocolate over the slice and smooth. Refrigerate for 1 to 2 hours and then remove from slice pan by peeling pan away from slice.
Step 14
Cut into squares to serve.
Step 15
Store in an airtight container.
Chef’s Tips
Milk chocolate can be used instead of dark chocolate.
Anzac Caramel Slice
Ingredients
- 1 ½ Cups Cups rolled oats
- 1 ½ Cups Plain flour
- 1 Cup Brown Sugar firmly packed
- 1 Cup Shredded coconut chopped
- 150 g Butter
- 2 tbsp Tablespoons Golden syrup
- 1 tsp Teaspoon Bicarbonate of soda
- 2 tbsp Tablespoons Boiling Water
- 200 g Dark Chocolate Melts melted
- Caramel Filling
- 50 g Butter chopped
- ¼ Cup Golden syrup
- 395 g of Sweetened Condensed Milk
Instructions
- Preheat oven to 160°C
- Combine oats, flour, and sugared coconut in the large silicone bowl. Make a well in the center.
- In the 2L saucepan melt butter and golden syrup over low heat, stirring occasionally until melted and simmering (about 3 mins). Stir in bicard and boiling water, then remove from heat.
- Pour into the dry mixture and mix well.
- Place mixture into silicone slice pan. Use the back of a spoon or glass cup to smooth out evenly.
- Bake for 20 minutes or until golden.
- Set aside to cool for 5 minutes.
- Whilst the slice is baking, make the caramel. Place butter, golden syrup, and condensed milk into a cleaned 2L saucepan. Cook over medium heat, stirring occasionally until boiling. Once boiling stir continuously for 4 minutes or until the mixture has thickened and slightly darkened.
- Pour the hot caramel mixture over the warm biscuit base and spread evenly.
- Bake for 10 minutes or until caramel is bubbling and golden.
- Set aside for 20 minutes to cool.
- Melt chocolate in a small silicone bowl in the microwave in 30-second intervals (be careful to not overcook).
- Pour chocolate over the slice and smooth. Refrigerate for 1 to 2 hours and then remove from slice pan by peeling pan away from slice.
- Cut into squares to serve.
- Store in an airtight container.
Notes
