Anzac Caramel Slice


ANZAC Biscuit Base
150g butter
3 tbsp golden syrup
¼ tsp of baking powder
1 tbsp boiling water
1 cup rolled oats
1 cup plain flour
½ cup brown sugar
¾ cup desiccated coconut


Caramel Filling
2 x 400g can sweetened condensed milk
250g butter


500g dark chocolate
100ml cream


ANZAC Biscuit Base
Preheat the oven to 160°C and line a 20cm x 20cm baking tin with baking paper.

Melt together the butter and golden syrup in a saucepan over a low heat.

In a large bowl, combine oats, flour, baking powder, brown sugar and coconut. Pour in the melted butter and golden syrup and stir to combine.

Press the biscuit mixture into the bottom of the tin and bake in the oven for 15 minutes or until lightly golden brown.

Allow to cool whilst you make the caramel filling.

Caramel Filling
Mix together the condensed milk and butter in a saucepan over low heat. Heat for about 15 minutes until it becomes thick and a dark golden colour.


Pour the caramel into the tin over your ANZAC biscuit base. Transfer to the fridge to set.

Heat the cream in a pot and add the dark chocolate. Stir until melted.

Pour over the caramel and allow to set in the fridge (ideally overnight) before cutting into squares.