Only four ingredients work together to create this simple and delicious slice, filled with butterscotch flavours from the Anzacs and the caramelised white chocolate fudge topping.
Ingredients
- 300g Anzac biscuits
- 100g butter, melted
- 395g tin Woolworths Sweetened Condensed Milk
- 270g Caramilk chocolate
Method
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Step 1Grease a 20cm square cake tin and line it with two sheets of baking paper cut to the width of the tin, crossed over so there is a double layer in the base, and all four sides are covered, leaving plenty of overhanging paper to make it easy to lift out the finished slice.
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Step 2In a food processor, blitz biscuits into a fine crumb. Add melted butter and 1/3 cup condensed milk and blitz to combine. Tip into prepared tin and press down with the back of a large spoon to form a smooth even layer.
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Step 3Place remaining condensed milk with the Caramilk in a metal or glass bowl set over a saucepan of simmering water. Stir occasionally until melted and smooth. You can also do this step in the microwave - work in short bursts, stirring in between, until melted.
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Step 4Pour over biscuit base and smooth the top. Refrigerate for at least 1 hour to set.
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Step 5Use overhanging paper to gently ease the slice away from the edges and lift out of the tin. Cut into 16 equal squares.
Recipe Notes
+ 1 hr refrigeration.
You could also make this in a regular slice tin.
270g of Caramilk is one and a half standard blocks.
Recipe and photo by Greer Worsley.
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