@amanda__.please: ANZAC Caramel Slice 🤎 Base:
• 150g butter, melted
• 3–5 tbsp golden syrup
• 1/2 tsp bicarb soda
• 1 cup desiccated coconut
• 1 cup rolled oats
• 1 cup brown sugar
• 1 cup plain flour Caramel:
• 60g butter
• 3 tbsp golden syrup (or brown sugar)
• 397g sweetened condensed milk
• Splash of vanilla
• Pinch of salt Chocolate Topping:
• 350g dark chocolate
• 1–2 tbsp coconut oil Method: 1. Preheat oven to 170°C fan forced. 2. Melt together the butter and golden syrup for the base, then stir through the bicarb soda and set aside. 3. In a bowl, combine coconut, oats, brown sugar and flour. Pour in the butter mixture and mix until it forms a dough. If needed, add a couple of splashes of water. 4. Line a 10x10 inch tray with baking paper and press the mixture firmly into the tray. Bake for 18 -20 minutes. 5. While the base bakes, make the caramel. Add butter, golden syrup, condensed milk, vanilla and salt to a saucepan. Stir continuously over low heat until bubbles begin to form, then immediately remove from the heat. 6. Pour caramel over the ANZAC base. Increase oven to 190°C and bake for another 5 minutes or until the caramel starts bubbling on top. Keep an eye on it as it may take slightly longer. 7. Melt the dark chocolate and coconut oil together in the microwave until smooth, then spread over the caramel layer. 8. Refrigerate for at least a few hours (I recommend 6 hours) until completely set. Slice and serve :) #caramelslice #easybaking #EasyRecipe #anzacbiscuits #easydessert

Amanda Please

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Friday 29 May 2026 05:36:29 GMT