Recipes.

Chewy Choc Caramel Anzac Slice

By Chelsea McCallum


Photo by: Ella Martin
  • 18 servings
  • Prep - 4 hours
    Cooking - 15 mins
  • Total - 4 hours 15 mins
Photo by: Ella Martin

We've taken the famous Anzac biscuit and turned it into the chewiest, most delicious caramel slice!  

Servings: 18
Preparation: 4 hours
Cooking: 15 mins

Ingredients

Base

  • 125 g unsalted butter.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • Pinch sea salt.
  • 1/2 teaspoon baking soda.
  • 2 cups rolled oats.
  • 3/4 cups dessicated coconut.
  • 1/2 cup plain flour.
  • 1/2 cup macadamia nuts, roughly chopped.

Gooey Caramel Sauce

  • 100 g unsalted butter, diced into small cubes.
  • 1/2 cup rice malt syrup.
  • 1/2 cup full-fat coconut cream.

Chocolate Ganache Topping

  • 3/4 cups full-fat coconut cream.
  • 80 g 85% dark chocolate (use 90% if you prefer).

Directions

1. Preheat oven to 150ºC/300ºF/Gas Mark 2 and line a 9"x9" tin with baking paper.
2. In a small saucepan over low heat, melt butter, rice malt syrup and vanilla, stirring until mixture starts to bubble. Remove from the heat and add a pinch of salt.
3. In a small bowl, combine baking soda with 1 tablespoon boiling water. Add in butter mixture and stir through until foamy.
4. Combine remaining ingredients in a separate medium bowl. Add in butter mixture and stir through until well-combined. Press mixture firmly into the prepared tin and bake for 15 minutes, or until golden brown. Remove from the oven and set aside to cool completely.
5. Meanwhile, to make the Gooey Caramel Sauce, heat butter and rice malt syrup in a small saucepan until bubbling vigorously. Reduce to a medium heat and cook for approximately 10 minutes until syrup has reduced down. The mixture should be thick, drippy and coat the back of a spoon lightly. Remove from heat and slowly add coconut cream, stirring until well-combined. Pour caramel into a bowl and place in the freezer to thicken. This should take about 30 minutes.
6. Once thick, pour caramel on top of the biscuit base and refrigerate for a further two hours or until set. (The longer you leave it in the fridge the better the final product will be.)
7. Meanwhile, prepare Chocolate Ganache Topping by heating coconut cream in a small saucepan until simmering. Turn off the heat and pour into a separate bowl. Add chocolate pieces and stir gently until melted and silky. Allow to cool for 5–10 minutes until mixture thickens, but still pours.
8. Remove the set base from the refrigerator and pour Chocolate Ganache Topping over the top to form the final layer. Smooth with the back of a spoon or knife. Return to the refrigerator and set for at least two hours before serving.
9. Store slice in an airtight container in the fridge for up to a week.


We've taken the famous Anzac biscuit and turned it into the chewiest, most delicious caramel slice!

Ingredients

Base

  • 125 g unsalted butter.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • Pinch sea salt.
  • 1/2 teaspoon baking soda.
  • 2 cups rolled oats.
  • 3/4 cups dessicated coconut.
  • 1/2 cup plain flour.
  • 1/2 cup macadamia nuts, roughly chopped.

Gooey Caramel Sauce

  • 100 g unsalted butter, diced into small cubes.
  • 1/2 cup rice malt syrup.
  • 1/2 cup full-fat coconut cream.

Chocolate Ganache Topping

  • 3/4 cups full-fat coconut cream.
  • 80 g 85% dark chocolate (use 90% if you prefer).

Directions

1. Preheat oven to 150ºC/300ºF/Gas Mark 2 and line a 9"x9" tin with baking paper.
2. In a small saucepan over low heat, melt butter, rice malt syrup and vanilla, stirring until mixture starts to bubble. Remove from the heat and add a pinch of salt.
3. In a small bowl, combine baking soda with 1 tablespoon boiling water. Add in butter mixture and stir through until foamy.
4. Combine remaining ingredients in a separate medium bowl. Add in butter mixture and stir through until well-combined. Press mixture firmly into the prepared tin and bake for 15 minutes, or until golden brown. Remove from the oven and set aside to cool completely.
5. Meanwhile, to make the Gooey Caramel Sauce, heat butter and rice malt syrup in a small saucepan until bubbling vigorously. Reduce to a medium heat and cook for approximately 10 minutes until syrup has reduced down. The mixture should be thick, drippy and coat the back of a spoon lightly. Remove from heat and slowly add coconut cream, stirring until well-combined. Pour caramel into a bowl and place in the freezer to thicken. This should take about 30 minutes.
6. Once thick, pour caramel on top of the biscuit base and refrigerate for a further two hours or until set. (The longer you leave it in the fridge the better the final product will be.)
7. Meanwhile, prepare Chocolate Ganache Topping by heating coconut cream in a small saucepan until simmering. Turn off the heat and pour into a separate bowl. Add chocolate pieces and stir gently until melted and silky. Allow to cool for 5–10 minutes until mixture thickens, but still pours.
8. Remove the set base from the refrigerator and pour Chocolate Ganache Topping over the top to form the final layer. Smooth with the back of a spoon or knife. Return to the refrigerator and set for at least two hours before serving.
9. Store slice in an airtight container in the fridge for up to a week.

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