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Anzac Caramel Slice

The perfect combination of Anzac biscuit and caramel slice
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes

Equipment

  • 1 slice tin 20x30cm approx
  • 1 small saucepan
  • 1 mixing bowl

Ingredients
  

Anzac Base

  • 1 cup plain flour
  • 1 cup oats
  • 1 cup brown sugar
  • ¾ cup desiccated coconut
  • 130 g butter
  • 2 tablespoon golden syrup
  • ½ teaspoon bicarb
  • 2 tablespoon boiling water

Caramel

  • 1 can condensed milk
  • 2 tablespoon golden syrup
  • 30 g butter

Topping

  • 180 g dark chocolate I use Nestle Plaistowe

Instructions
 

Base

  • Heat oven to 165 degrees Celsius
  • Combine dry ingredients in a bowl.
  • Melt together butter and golden syrup in a small saucepan. 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

  • 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 180g melted dark chocolate over the top of the caramel and sprinkle some salt on top if you like.
  • Refrigerate for 3 hours or until set and cold. Slice and serve.
Keyword anzac biscuit, baking, caramel slice, lunchbox