Caramel Anzac Slice

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"From our Saturday newspaper The Weekend West."

Original is 20 servings


  • Serving Size: 1 (69 g)
  • Calories 244.9
  • Total Fat - 17.3 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 29 mg
  • Sodium - 146.5 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 2.9 g
  • Sugars - 15.7 g
  • Protein - 3 g
  • Calcium - 34.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 170C.

Step 2

Grease and line an 18cm x 27cm slice tin.

Step 3

In a bowl, combine oats, flour, coconut and sugar and melt butter with golden syrup in a saucepan over gentle heat or in the microwave.

Step 4

Combine bicarb soda with 2 tablespoons hot water, then stir into melted butter mixture and allow it to froth, then add to dry ingredients and stir well to combine and then press into an even layer in slice tin and bake for 15 minutes.

Step 5

Meanwhile, combine ingredients for caramel layer in saucepan and stir over low heat until butter melts and continue stirring while the mixture cooks gently for a further five minutes and then pour onto hot slice layer, spread out evenly and return to the oven for a further 10 minutes.

Step 6

Melt chocolate with vegetable oil in short bursts in the microwave and pour onto baked slice and spread out evenly and then refrigerate until set, slice into squares to serve.

Step 7

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.


No special items needed.

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