This irresistible Chocolate Caramel Anzac Slice is made with a classic Anzac biscuit base, topped with gooey caramel and topped a layer of dark chocolate.
STEP 1
Combine the dry ingredients in a large bowl.
STEP 2
Melt butter and golden syrup over low heat.
STEP 3
Mix bicarb & water, add to saucepan, then to dry ingredients.
STEP 4
Mix well then press down on base of cake tin and let cool.
STEP 5
Stir the caramel ingredients over low heat for 15 mins then pour over base.
STEP 6
Melt chocolate and pour over caramel once it has set.
Chocolate Caramel Anzac Slice
This Anzac Slice certainly isn’t healthy but boy is it delicious! Combines three of my favourite treats; Anzac biscuits, gooey caramel and chocolate! There is a few steps in the process but they can be staggered over different stages, allowing each layer to set in between.
A great recipe to get the kids in the kitchen, they may need a hand pouring the hot caramel and warm chocolate but can easily help measure out the ingredients.
MORE SLICE RECIPES TO TRY….
Chocolate Caramel Anzac Slice
- Total Time: 2 hours 30 minutes
- Yield: 16 squares 1x
Description
This irresistible Chocolate Caramel Anzac Slice is made with a classic Anzac biscuit base, topped with gooey caramel and a layer of dark chocolate.
Ingredients
BASE
- 1 cup oats
- 1 cup plain flour
- ½ cup rapadura sugar
- ¾ cup desiccated coconut
- 110g butter, roughly chopped
- 1 tablespoon golden syrup
- 1 teaspoon bicarb soda
- 2 tablespoons boiling water
CARAMEL
- 125g unsalted butter
- ⅓ cup golden syrup
- ⅓ cup caster sugar
- 395g tin sweetened condensed milk
TOP
- 200g dark chocolate
Instructions
Pre heat oven to 160°C. (fan forced) Line a 20cm x 20cm square cake tin with baking paper.
In a large bowl combine the oats, flour, sugar and coconut.
Melt butter and golden syrup in a saucepan over low heat.
Mix the bicarb soda and boiling water then add to the melted butter, give a quick stir and then add to the dry ingredients. Mix to combine then press down into the base of the cake tin.
Bake for 15 minutes then allow to cool while you make the caramel filling.
Mix together the condensed milk, butter, sugar and golden syrup over low heat, stirring constantly. Keep stirring for 15 minutes until the mixture becomes a dark golden colour and thickens slightly.
Let the caramel cool slightly before pouring over base. Place in fridge to set.
Once the caramel layer has set firm, melt the chocolate in a bowl over a saucepan with a little simmering water and pour over the caramel, return to the fridge to set.
Once all layers are firm cut into squares.
Notes
Don’t leave the caramel unattended as it can burn really quickly.
Make sure the caramel has set before pouring the chocolate over the top.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
WHERE TO BUY PANTRY INGREDIENTS;
Southwest Provisions supply bulk gourmet dry foods to the South West region of West Australia.
Based in Dunsborough, we are a family owned and operated business, passionate about servicing the local community and providing quality produce at affordable prices.
We have a great range of nuts, seeds, grains, coconut products, dried fruits, cacao, spices and a variety of provisions available for purchase by the kilo. Organic options are offered as much as possible.
www.southwestprovisions.com.au
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