Ingredients

Anzac biscuit base and crumble

Caramel filling

Chocolate topping

Method

Anzac biscuit base and crumble

  • Preheat oven 180°C/160°C (fan-forced) and line a 28cm x 18cm rectangular slice pan with baking paper, making sure to leave a 3cm overhang on each of the longest edges. Line a second baking tray with baking paper
  • Melt Fairy margarine and golden syrup together in a saucepan over low heat
  • Combine oats, flour, brown sugar and coconut in a large bowl and mix well
  • Add bi-carb soda to golden syrup mixture and mix well. Pour immediately into dry ingredients and mix well
  • Remove ½ cup of the Anzac base mixture and crumble onto a prepared baking tray. Press remaining mixture evenly into the base of the slice pan
  • Transfer both slice pan and baking tray to oven and bake for 12-15 minutes. Check crumb after 10 minutes and remove if browning too fast. Set aside to cool

Caramel filling

  • Reduce oven 160°C/140°C (fan-forced)
  • Place Fairy margarine, sugar and vanilla into a saucepan and stir over medium-low heat until melted and well combined. Simmer for 1-2 minutes or until bubbles just appear on the surface
  • Add condensed milk and stir constantly until mixture thickens and begins to boil. Pour immediately over biscuit base. Tilt pan to spread evenly
  • Bake for 10-12 minutes. Stand for 20 minutes to cool

Chocolate topping

  • Place chocolate and Copha into a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over low heat until melted. Pour over slice and spread with a spatula
  • Break up Anzac crumb and scatter over chocolate. Refrigerate for 1 hour or until set

Tips & Hints:

  • Substitute Copha with vegetable oil.
  • Make sure chocolate does not come in contact with steam or water while melting.
  • Melt chocolate and Copha in a microwave safe bowl on HIGH for 30 second bursts. Mix well between heating until melted and smooth.

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