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Friday Food: Caramel Choc ANZAC Slice

ANZAC sliceThis month's Better Homes & Gardens magazine has what they call an "Aussie" slice on the cover. It's your basic chocolate caramel slice, but with an ANZAC biscuit style base. It is very easy to make, and keeps for a week in an airtight container. I am not really a big fan of fiddling about with the classic ANZAC biscuit, but an ANZAC inspired slice seems perfectly fine!!! I have baked the two classic types of ANZAC biscuits before: I am in the With Coconut camp.

 I often double the caramel layer, but I made it exactly to the recipe, though to be true to my recipe disobedience, I threw a few odds and ends of chocolate into the melting pot so it is probably a thicker layer. I am definitely not in favour of drizzling caramel and chocolate topping over the slice when it is served. All I can think of is icky fingers clouding my enjoyment : if I could eat the slice. Actually, if I left off the chocolate, oh or used white chocolate, I could eat that.

BH&G slice

The ingredients are pretty standard for an Australian kitchen, and desiccated coconut could be used in place of the shredded, which I bought especially. It looks as if there are so many steps to this recipe, but it's actually not that bad, so don't be daunted!! I think the most difficult thing is waiting for the slice to set for six hours, or overnight. I cheated and put it in the freezer so I could cut a piece to photograph.

 

Caramel Choc ANZAC Slice     makes 24 pieces

For the base

  • 3/4 cup rolled oats (not instant)
  • 3/4 cup plain flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup shredded coconut
  • 75g butter, cubed
  • 1 tbspn (20ml) golden syrup
  • 1/2 tspn bicarbonate of soda
  • 1 tbspn (20ml) boiling water

For the caramel filling

  • 50g butter, cubed
  • 1/4 cup golden syrup
  • 395g can of sweetened condensed milk

For the chocolate topping

  • 200g chocolate melt buttons, melted

 

Grease and line with baking paper the base and sides of a 20 x 30 cm tin. Preheat the oven to 160*C.

Dry ingredients

To make the base, combine the oats, flour, brown sugar and coconut in a large bowl. Mix thoroughly so there are no lumps or clumps. Make a well in the centre.

Melting for the base

Put the butter and golden syrup into a small saucepan over a low heat and stir until it is melted. Bring to the simmer. While you are waiting, put the bicarb soda in a small container and boil the kettle. When the butter and golden syrup is simmering, remove it from the heat.

Adding the bicarb

Combine the bicarb soda and boiling water and pour it in. It will foam up. It shouldn't foam too high. I stirred it a little to make sure it was well mixed.

Add wet to dry

Pour this into the well of the dry ingredients and stir until it is a damp and crumbly mixture. Tip into the lined tin and then press down firmly and evenly with the back of a spoon. Bake for 20 minutes, it should be light golden. Set aside to cool for 5 minutes. It will be going back in the oven anon.

Bake the base

Use this 5 minutes to make the caramel layer. Put the butter and golden syrup back into the same saucepan, and over a high heat, stir until the butter is melted. Bring to the boil and cook for 1 minute.

Caramel melting

Reduce the heat to medium and pour in the condensed milk. Cook for 4 minutes, stirring vigorously, and it should still be simmering. The caramel will darken and thicken. Make sure to stir with a pattern that covers as much of the base of the saucepan as you can, so the caramel doesn't have the opportunity to stick.

Caramel condensed milk

Spread the caramel over the base and put it back in the oven for 10-15 minutes. The recipe says 10, I felt mine needed 15. Now the oven can be turned off, and set the slice aside to cool for 30 minutes, or until the surface of the caramel is hardened and not sticky to the touch.

Caramel layer baked

Melt the chocolate in the microwave in 30 second bursts, stirring in between. Mine needed 2 minutes in all, and I always take it out just before it is fully melted and stir until it is smooth.

Chocolate melted

Pour the chocolate over the caramel and then tilt the pan to cover the caramel completely.

Add the chocolate topping

Refrigerate for at least 6 hours, or overnight. Cut into pieces, a hot sharp knife is handy, and keep and left overs (Ha!!) in an airtight container, in the fridge if it is warm where you live.

Anzac choc caramel slice

Comments

Rachel

So funny we both made the same thing this last week. I thought it was okay and my friends said it was yummy. I like chewy ANZAC biscuits so I found the base kind of hard but once it sat out of the fridge for a while it was better. Don't make the carrot lentil soup, it was plan weird with carrots cut into slices rather than little pieces.

Megan

OMG. Anzac biscuits AND caramel slice together. This is being made this week!!!

And you can make anzac biscuits *without* coconut?! o.0
I never knew but I'm not changing. Firmly in the coconut camp here too.

mrspao

OOh yum! I am amazed you can cook with a puppy about! :)

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