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