Two delicious old-fashioned favourites combine in this incredible slice: ANZAC biscuit on the bottom, with creamy condensed milk caramel and chocolate layers on top.
Ingredients
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 125g butter
- 2 tbs golden syrup
- 1/2 tsp bicarb soda
For the caramel
- 395g tin condensed milk
- 125g butter
- 1/2 cup brown sugar
For the topping
- 200g CADBURY Baking Dark Chocolate
- 1 tsp vegetable oil
Method
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Step 1Preheat oven to 170C. Grease and line an 18cm x 27cm slice tin.
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Step 2In a bowl, combine oats, flour, coconut and sugar. Melt butter with golden syrup in a saucepan over gentle heat or in the microwave. Combine bicarb soda with 2 tbsp hot water, then stir into melted butter mixture. Allow it to froth, then add to dry ingredients and stir well to combine. Press into an even layer in slice tin and bake for 15 minutes.
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Step 3Meanwhile, combine ingredients for caramel layer in saucepan and stir over low heat until butter melts. Continue stirring while the mixture cooks gently for a further five minutes. Pour onto hot slice layer, spread out evenly and return to the oven for a further 10 minutes.
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Step 4Melt chocolate with vegetable oil in short bursts in the microwave. Pour onto baked slice and spread out evenly. Refrigerate until set. Slice into squares to serve.
Recipe Notes
- If you don’t have a microwave, you can melt the chocolate in a small bowl placed over a saucepan of simmering water.
- Milk chocolate is fine to use if you prefer it to dark chocolate.
- This slice keeps for up to a week in an airtight container.
- Recipe and photo by Greer Worsley
Recipe Reviews (2)
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