Name: Magic 5-Ingredient Sticky Date Slab recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16
Cuisine: australian
Ingredients: 300g Anzac biscuits; 125g butter, melted; 300g medjool dates, pitted; 187.50 ml desiccated coconut; 395g tin condensed milk

by Greer Worsley Last updated on 07/19/2023

Store-bought Anzac biscuits and a handful of other ingredients magically transform into this sticky date slab, perfect with a morning cuppa. We’d like to find out who the first person to combine Anzac biscuits and dates together was, and give them a huge thanks. This sweet combination is one of my personal favourites. Delicious melted butter combines the biscuit crumb and dates together, then the added coconut and condensed milk creates a perfect flavour profile that isn’t overly sweet. Instead, thanks to that crunchy texture, it has a gorgeous taste that suits so many different occasions. - Greer Worsley

Ingredients

300g Anzac biscuits
125g butter, melted
300g medjool dates, pitted
3/4 cup desiccated coconut
395g tin condensed milk

Method

Step 1

Preheat oven to 160C/140C fan forced. Grease and line an 18cm x 27cm slice tin, allowing the paper to extend over the two long sides.
Step 2

In a food processor, blitz Anzac biscuits into a fine crumb. Add melted butter and blitz to combine. Pour into prepared tin and press into an even layer.
Step 3

Roughly chop dates and distribute over biscuit base. Sprinkle over coconut. Pour condensed milk over the dates and coconut. Bake for 25 minutes or until golden. Allow to cool then refrigerate for at least 4 hours to set the filling. Slice into bars.

Recipe Notes

from Australia’s Best Recipes team

Notes:

This will keep for up to a week stored in an airtight container.
I used medjool dates which are in the fruit and vegetable section of the supermarket. You could try this with regular pitted dates found in the dried fruit aisle.