This Anzac Caramel Slice has an Anzac biscuit-inspired base, condensed milk caramel centre and decadent chocolate top, sprinkled with more crunchy biscuit pieces. A great old fashioned caramel slice for Australia Day, Anzac Day or just because!
Prep 15 min, plus 1 ½ hrs chilling timeCook 40 minServes 12
Ingredients
Method
Anzac biscuit base and crumble
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
Caramel filling
100g Fairy margarine, diced
½ cup (110g) brown sugar
1 teaspoon vanilla extract
1 x 395g can sweetened condensed milk
Chocolate topping
200g dark chocolate, chopped
1 ½ tablespoons melted Copha
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
