Treat your tastebuds to this Choc caramel Anzac biscuit slice. With a chewy base and oozy centre, it’s guaranteed to wow guests at your next afternoon tea.
Serves2525
Cook time30 mins30 minutes
Prep time20 mins20 minutes, + cooling & 30 mins setting time
+ cooling & 30 mins setting time
Ingredients
300g pkt Coles Bakery Anzac Biscuits (12 pack)
1/2 cup (75g) plain flour
1/3 cup (30g) rolled oats
80g butter, melted
1/3 cup (80ml) golden syrup
395g can condensed milk
20g butter, extra
200g dark chocolate, melted
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Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 16cm x 26cm slice pan, allowing 2 long sides to overhang.
Step 2
Place biscuits in a food processor and process until finely crushed. Transfer to a bowl. Add flour, oats, butter and 2 tbs of the golden syrup. Stir to combine. Spoon into prepared pan. Press evenly over the base. Bake for 20 mins or until lightly golden. Set aside to cool slightly.
Step 3
Combine the condensed milk, extra butter and remaining golden syrup in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8-10 mins or until mixture thickens and is golden. Pour over the biscuit base. Use the back of a spoon to smooth the surface. Set aside for 30 mins to cool.
Step 4
Spread the melted chocolate evenly over the caramel. Place in the fridge for 30 mins or until set. Cut into pieces.
Prep time20 mins20 minutes, + cooling & 30 mins setting time
+ cooling & 30 mins setting time
Ingredients
300g pkt Coles Bakery Anzac Biscuits (12 pack)
1/2 cup (75g) plain flour
1/3 cup (30g) rolled oats
80g butter, melted
1/3 cup (80ml) golden syrup
395g can condensed milk
20g butter, extra
200g dark chocolate, melted
Description
Treat your tastebuds to this Choc caramel Anzac biscuit slice. With a chewy base and oozy centre, it’s guaranteed to wow guests at your next afternoon tea.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 16cm x 26cm slice pan, allowing 2 long sides to overhang.
Step 2
Place biscuits in a food processor and process until finely crushed. Transfer to a bowl. Add flour, oats, butter and 2 tbs of the golden syrup. Stir to combine. Spoon into prepared pan. Press evenly over the base. Bake for 20 mins or until lightly golden. Set aside to cool slightly.
Step 3
Combine the condensed milk, extra butter and remaining golden syrup in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8-10 mins or until mixture thickens and is golden. Pour over the biscuit base. Use the back of a spoon to smooth the surface. Set aside for 30 mins to cool.
Step 4
Spread the melted chocolate evenly over the caramel. Place in the fridge for 30 mins or until set. Cut into pieces.
