Anzac Caramel Slice
Credit: Whisk Media Group
Prep: 15 min, plus 1 ½ hrs chilling time
Cook: 40 min
Serves: 12
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!
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Anzac Caramel Slice
Ingredients:
Anzac biscuit base and crumble
Caramel filling
Chocolate topping
Easy ANZAC Crumble
Use the base ANZAC biscuit recipe to make a winter warming, crunchy crumble
Click here to get the recipe.
Click here to get the recipe.
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.
Make nostalgic recipes with Fairy Cooking Margarine
Learn more here
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