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Choc caramel Anzac biscuit slice
Choc caramel Anzac biscuit slice
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Indulgent chocolate-caramel slice topped with chewy Anzac biscuit crumble.
Ingredients:
  • 300g pkt Anzac Biscuits (12 pack)
  • 75g plain flour
  • 30g rolled oats
  • 80g butter, melted
  • 80ml golden syrup
  • 395g can condensed milk
  • 20g butter, extra
  • 200g dark chocolate, melted
Instructions:
  • Preheat your oven to 180C and prepare a 16cm x 26cm slice pan by greasing and lining it, leaving enough overhang on 2 long sides.
  • Crush biscuits in a food processor until finely crushed. Transfer to a bowl and mix in flour, oats, butter, and 2 tablespoons of golden syrup. Spread mixture evenly into prepared pan and bake for 20 minutes until lightly golden. Allow to cool before serving.
  • In a medium saucepan over medium-low heat, blend condensed milk, extra butter, and remaining golden syrup until thickened and golden, stirring constantly for 8-10 mins. Pour this luxurious mixture over the biscuit base, then use a spoon to create a smooth surface. Allow it to cool for 30 mins.
  • Evenly coat the caramel with the luscious melted chocolate. Chill in the fridge until firm, about 30 minutes. Cut into delectable pieces.

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