Anzac Caramel Slice

Anzac Caramel Slice

By Stacey Powell
0:10 To Prep
0:35 To Cook
36 Servings
Average Rating
Difficulty Easy

A twist to the Anzac Biscuit that will have you going back for more.


  • 1 ½ Cups rolled oats
  • 1 ½ Cups Plain flour
  • 1 Cup Brown Sugar, firmly packed
  • 1 Cup Shredded coconut
  • 150g Butter, chopped
  • 2 Tablespoons Golden syrup
  • 1 Teaspoon Bicarbonate of soda
  • 2 Tablespoons Boiling Water
  • 200g Dark Chocolate Melts, melted
  • 50g Butter, chopped
  • ¼ Cup Golden syrup
  • 395g Can Sweetened Condensed Milk

Step 1

Preheat oven to 160°C

Step 2

Combine oats, flour, sugared coconut in the large silicone bowl. Make a well in the centre.

Step 3

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.

Step 4

Pour into the dry mixture and mix well.

Step 5

Place mixture into silicone slice pan. Use the back of spoon or glass cup to smooth out evenly.

Step 6

Bake for 20 minutes or until golden.

Step 7

Set aside to cool for 5 minutes.

Step 8

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.

Step 9

Pour hot caramel mixture over warm biscuit base and spread evenly.

Step 10

Bake for 10 minutes or until caramel is bubbling and golden.

Step 11

Set aside for 20 minutes to cool.

Step 12

Melt chocolate in small silicone bowl in microwave in 30 second intervals (be careful to not overcook).

Step 13

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.

Step 14

Cut into squares to serve.

Step 15

Store in an airtight container.

Chef's Tips

Milk chocolate can be used instead of dark chocolate.

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