Anzac Caramel Slice

Hello Everyone!

I hope you had an amazing Easter weekend catching up with your families and eating way too much chocolate! I decided to do another baking post this week to celebrate Anzac Day (if you don’t know what this is, I talked about it a little bit in last year’s post which you can find here). I wanted to try baking something a little bit different as I have made quite alot of cupcakes over the past few months and felt that it was time for a bit of a change. I have seen a few recipes similar to this on Pinterest and was really intrigued by it, so I decided to test it out myself and was really pleased with the result. I decided to use my Anzac biscuit recipe from last year for the base, as I really liked how they turned out and thought it would be perfect for this recipe. Let’s get started!

You Will Need:

  • 100g butter
  • 2 tablespoons golden syrup
  • 1 1/2 cups rolled oats
  • 1 cup desicated coconut
  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 3/4 cup caster sugar
  • 2 teaspoons baking soda
  • 2 tablespoons boiling water

Caramel:

  • 395g tin sweetened condensed milk
  • 30g butter
  • 2 tablespoons golden syrup

Topping:

  • 150g dark chocolate
  • 1 tablespoon butter

What To Do:

Base:

  1. Preheat your oven to 160 degrees celcius and line a slice tin with baking paper.
  2. Melt the butter and golden syrup together in a pot over medium heat.
  3. Place the rolled oats, coconut, flour and both sugars into a mixing bowl and stir together until combined.
  4. Place the boiling water into a small bowl and sprinkle over the baking soda, stirring until combined.
  5. Pour the baking soda mixture into the butter and mix until combined.
  6. Slowly add the dry ingredients into the butter mixture and mix well.
  7. Pour the anzac biscuit mixture into your lined slice tin and spread evenly.
  8. Place into the oven for 15 minutes or until golden brown.

Caramel:

  1. While your base is cooling, add your butter, condensed milk and golden syrup into into a pot over low heat and stir for 15 minutes until golden and thick (make sure to keep an eye on this and constantly stir, otherwise you may end up burning it).
  2. Allow the caramel mixture to cool slightly before pouring over the base and place in the refrigerator to set.

Topping:

  1. Place your butter and dark chocolate into a bowl and microwave in 30 second bursts until melted and smooth.
  2. Allow to cool slightly before pouring over the set caramel and spread evenly.
  3. Place the slice into the refrigerator to set for about an hour before slicing.

    I hope you enjoyed this recipe and I would love to see your recreations so feel free to tag me on instagram @ladydaisyblog 🙂

    You can find the original caramel recipe here.

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