Anzac Caramel Slice
This Anzac Caramel Slice has an Anzac biscuit-inspired base, condensed milk caramel center, and decadent chocolate top, sprinkled with more crunchy biscuit pieces. A great old-fashioned caramel slice for Australia Day or Anzac Day!
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
Milk chocolate can be used instead of dark chocolate.
