Anzac Caramel Slice

Do you love Anzac biscuits? If so, this Anzac caramel slice is just what you are looking for. It has an Anzac biscuit base and chewy delicious caramel and chocolate on top. It's the perfect sweet treat.

The History of the Anzac Biscuit

Anzac biscuits have a long-standing place in Australian and New Zealand kitchens, especially around Anzac Day on April 25. The recipe dates back to World War I, when families at home would bake these biscuits to send to soldiers overseas.

They were made using simple ingredients—like oats, golden syrup, and coconut—that could last the long journey without spoiling. Unlike other biscuits, they don’t contain eggs, which were hard to come by at the time and also helped with shelf life.

The name comes from the Australian and New Zealand Army Corps (ANZAC), and while there are a few versions of how the biscuits were used during the war, they’ve since become a way to quietly reflect and remember, often shared over a cup of tea with family.

This recipe combines the chewy deliciousness of the traditional Anzac biscuit with my favourite caramel slice recipe.

You will need:

Flour (or GF flour)

Oats

Butter

Brown Sugar

Desiccated Coconut

Golden Syrup

Bicarb

Boiling Water

Condensed Milk

Dark Chocolate

Salt

How to make Anzac Caramel Slice

Anzac Caramel Slice Base

Heat oven to 165 degrees Celsius.

Combine dry ingredients in a bowl.

Melt together butter and golden syrup. Once melted add the bicarbonate and boiling water.

Mix into the dry ingredients.

Press into a lined tin and cook for 15 minutes or until lightly brown. Removed from oven and let it cool.

Caramel Topping

Melt butter in saucepan and add condensed milk and golden syrup and stir continuously on low heat until it is thick (usually around 10 minutes). Make sure you scape the bottom regularly so nothing burns.

Pour caramel over the top of the base and put back in the oven for around 10 minutes, until the edges of the caramel are golden.

Then pour melted dark chocolate over the top of the caramel.

Variations

If you are gluten intolerant you can replace the flour 1:1 with gluten free flour. If you are coeliac and can't have oats, try 1:1 quinoa flakes.

If you like a lot of caramel you can double the caramel recipe.

Sprinkle some salt on the chocolate if you like a salted chocolate taste.

Cutting your Anzac caramel slice

For best results, let your slice return to room temp after setting in the fridge. This will prevent the chocolate from cracking when you cut it. Once sliced, store in the fridge.