chocolate caramel anzac slice

In honour of Anzac Day I decided to bake a batch of Chocolate Caramel Anzac slice.
One of my workmates declared the slice the best thing that had ever happened to an Anzac biscuit. How does this differ from regular caramel slice, I hear you ask? By the addition of oats and golden syrup to the base of course, otherwise it's a classic chocolate caramel slice in every other way.

Making the slice is a 3 step process - the base, the caramel and the chocolate topping. Once the slice is assembled it needs about 3 hours in the fridge for all the layers to set before slicing.

Here’s the recipe for you which makes 16 squares depending how large you like your piece of caramel slice. If you'd like to make a larger batch in an 8 x 12 inch tin, just double all the ingredients and bake for the same length of time. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Chocolate Caramel Anzac Slice
1/4 cup (55g) brown sugar
1/3 cup (50g) plain flour
1/3 cup (35g) rolled oats
¼ cup (20g) shredded or desiccated coconut
Pinch salt
45g unsalted butter, melted
1 tbs golden syrup

1 x 375 gm tin condensed milk
2 tbs (55g) golden syrup
30 gm unsalted butter, chopped
1 tsp vanilla extract

15 g unsalted butter, chopped
112g dark chocolate, chopped
Sea salt flakes

Pre-heat the oven to 180°C/350°F, conventional. Line the base and sides of a 17x17cm (7 x 7 inch) tin with baking paper.

Combine the dry ingredients in a medium bowl. Mix in the butter and golden syrup then gently press the mix into the prepared tin. Place in the 180°C oven for 15 minutes or until lightly coloured.

Place the condensed milk in a saucepan and stir over a low heat for 7 minutes or until slightly thickened and lightly coloured. You can also microwave the condensed milk in a large bowl on high for 7 minutes, stirring every minute. Add the remaining ingredients to the condensed milk and stir thoroughly until well combined.

Pour the caramel over the cooked base and using a knife spread it evenly over the base. Return the slice to the oven for another 10 – 15 minutes or until the caramel is golden brown and set. Remove the slice from the oven and allow it to cool on a wire rack for about 5 minutes.

Place butter and chocolate into a heat-proof bowl over a saucepan of simmering water and stir until melted. Pour over the cooled caramel layer, spreading evenly with a palette knife or offset spatula then sprinkle with some sea salt flakes.

Refrigerate until set, about 3-4 hours, before cutting into squares or bars. I use a hot knife to cut the slice, wiping the blade with kitchen paper between each cut. Store the slice in a sealed container in the fridge. Bring the slice to room temperature before serving. 
Just perfect served with a cup of tea.

See you all again next week with some more baking from my kitchen.

Bye for now,



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