Chewy, Gooey, and Oh-So-Easy: Your New Favourite ANZAC Caramel Slice Recipe

Here's how to make ANZAC Caramel Slice

• 150g Fairy margarine, diced
• ⅓ cup (80ml) golden syrup
• 1 cup (90g) rolled oats
• 1 cup (150g) plain flour
• ¼ cup (55g) brown sugar
• ¾ cup (60g) desiccated coconut
• ¼ teaspoon bi-carb soda

• 100g Fairy margarine, diced
• ½ cup (110g) brown sugar
• 1 teaspoon vanilla extract
• 1 x 395g can sweetened condensed milk

• 200g dark chocolate, chopped
• 1 ½ tablespoons melted Copha

1. Preheat your oven to 180°C/160°C (fan-forced) and line a 28cm x 18cm rectangular slice pan with baking paper, ensuring a 3cm overhang on each of the longest edges. Also, line a second baking tray with baking paper.
2. Melt the margarine and golden syrup together in a saucepan over low heat.
3. In a large bowl, mix the oats, flour, brown sugar, and coconut.
4. Stir the bi-carb soda into the golden syrup mixture, then immediately pour this into the dry ingredients and mix well.
5. Remove ½ cup of this base mixture and crumble it onto the prepared baking tray. Press the remaining mixture evenly into the base of the slice pan.
6. Bake both the slice pan and the baking tray in the oven for 12-15 minutes. Check the crumble after 10 minutes and remove if it’s browning too quickly. Set aside to cool.

1. Lower the oven temperature to 160°C/140°C (fan-forced).
2. In a saucepan, combine margarine, brown sugar, and vanilla. Stir over medium-low heat until the margarine has melted and the mixture is well combined. Simmer for 1-2 minutes, just until bubbles appear on the surface.
3. Add the condensed milk and continue stirring until the mixture thickens and begins to boil. Pour it over the biscuit base and tilt the pan to spread it evenly.
4. Bake for 10-12 minutes, then let it stand for 20 minutes to cool.

1. Combine the chopped chocolate and Copha in a medium heatproof bowl. Place this bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir until melted and smooth.
2. Pour the melted chocolate over the caramel layer and spread evenly with a spatula.
3. Sprinkle the broken-up Anzac crumb over the top of the chocolate. Place in the refrigerator for 1 hour or until set.

• Feel free to substitute Copha with vegetable oil if preferred.
• To avoid any issues, ensure that the chocolate does not come into contact with steam or water while melting.
• Alternatively, melt the chocolate and Copha in a microwave-safe bowl using 30-second bursts on HIGH, stirring well between each burst until smooth.