A twist to the Anzac Biscuit that will have you going back for more.
Preheat oven to 160°C
Combine oats, flour, sugared coconut in the large silicone bowl. Make a well in the centre.
In the 2L saucepan melt butter and golden syrup over low heat, stirring occasionally until melted and simmering (about 3 mins). Stir in bicard and boiling water, then remove from heat.
Pour into the dry mixture and mix well.
Place mixture into silicone slice pan. Use the back of spoon or glass cup to smooth out evenly.
Bake for 20 minutes or until golden.
Set aside to cool for 5 minutes.
Whilst slice is baking, make the caramel. Place butter, golden syrup and condensed milk into cleaned 2L saucepan. Cook over medium heat, stirring occasionally until boiling. Once boiling stir continuously for 4 minutes or until mixture has thickened and slightly darkened.
Pour hot caramel mixture over warm biscuit base and spread evenly.
Bake for 10 minutes or until caramel is bubbling and golden.
Set aside for 20 minutes to cool.
Melt chocolate in small silicone bowl in microwave in 30 second intervals (be careful to not overcook).
Pour chocolate over the slice and smooth. Refrigerate for 1 to 2 hours and then remove from slice pan by peeling pan away from slice.
Cut into squares to serve.
Store in an airtight container.
Milk chocolate can be used instead of dark chocolate.