We’ve taken the Anzac biscuit and caramel slice and combined them into one incredible sweet treat. When this delightful slice came around the office, it was polished off in minutes! And we think you’re going to love it too. The oaty and coconutty base is topped with caramel filling and rich dark chocolate, then finished with an Anzac biscuit crumble topping.
Note: After baking, you’ll need to refrigerate the Anzac caramel slice for two hours to set it.
Looking for a classic Anzac biscuit recipe, or our classic caramel slice?
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Line a 20cm x 30cm slice pan with baking paper, allowing 3cm overhang. Place oats, flour, sugar, coconut and salt in a large bowl.
Combine the butter and golden syrup in a small saucepan over low heat and stir until butter is melted. Add the bicarbonate of soda and mix well to combine. Working quickly, pour into the flour mixture and mix well to combine. Take out ½ cup of the mixture and set aside. Press the remaining mixture into the base of the prepared pan.
Add the extra ¼ cup of flour to the reserved biscuit base mixture. Using your fingers, rub the flour through until crumbly. Place on a small baking tray lined with baking paper, spreading it evenly. Place both in the oven and bake the crumble topping for 10 minutes and base for 15 minutes or until browned.
CARAMEL FILLING Meanwhile, place the butter, condensed milk and golden syrup in a medium saucepan over medium heat and whisk until the butter is melted. Cook, whisking constantly, for 5–7 minutes or until the mixture has thickened slightly and is a golden caramel colour. Spread the caramel over the cooked base. Bake for 15–20 minutes or until golden brown. Cool to room temperature then refrigerate until cold.
CHOCOLATE TOPPING Stir the oil into the melted chocolate until smooth. Pour over the caramel slice, sprinkle with sea salt flakes and the crumble mixture. Refrigerate for 2 hours or until firm.
Using a large knife dipped in hot water, cut Anzac caramel slice into slices or squares to serve.
How to store the slice
Store Anzac caramel slice in an airtight container in the refrigerator for up to 5 days.
Tips for cutting the Anzac caramel slice
To make cutting the Anzac caramel slice easier, use a large knife and dip it into hot water before cutting. This will help the knife move through the layers, particularly the hard chocolate top.
