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Friday Food: Chocolate Caramel ANZAC Slice

Chocolate caramel anzac sliceThis is the second time I have made this slice, which I found on the Better Homes & Gardens site. MrsDrWho confirmed the first time that it was delicious and so we are taking it to the vet today. Lorelai Gilmore has an appointment and Hedy comes along for the ride as she pines dreadfully if left at home. And vice versa.

I’m not usually a fan of variations on the ANZAC biscuit, but this seemed like a variation on the usual chocolate caramel slice. It’s very easy to make, and only needs 20 minutes in the oven. I made the caramel in the microwave instead of in a saucepan, I prefer doing it that way. I didn’t even melt the golden syrup and butter in a saucepan, I did that in the microwave too! I am fast and free with baking methods today.

You can add some spices to the base, but I didn’t. And I also used milk chocolate for the topping because that is the first chocolate that came to hand. I have a Tub’o’Chocolate, I'll take a photo next time I post to my blog.

The recipe says to refrigerate for 6 hours or overnight, but as long as it is cold and the chocolate is set, I think it is fine to cut and eat. Use a large warm knife, dipped into hot water and then dried, to cut the slice. It will keep for about a week in an airtight container.

 

Chocolate Caramel ANZAC Slice          makes 24 pieces

 

For the base:

  • 3/4 cup rolled oats
  • 3/4 cup plain flour
  • 1/2 cup packed dark brown sugar
  • 1/2 cup shredded, or desiccated, coconut
  • 75g butter
  • 20ml golden syrup
  • 20ml boiling water
  • 1/2 tspn bicarbonate of soda

 

For the caramel:

  • 50g unsalted butter
  • 1/4 cup golden syrup
  • 395g can sweetened condensed milk

 

For the topping:

  • 200g dark, or milk, chocolate melts- melted

 

Preheat the oven to 160*C and grease and line a 20 x 30cm tin with high sides. I used a foil BBQ tray so I could just take the slice with me and not have to worry about retrieving the tin from the vet.

Dry ingredients

Put the oats, flour, sugar and coconut into a bowl and whisk to break up any lumps of sugar, and to combine them well. Make a well in the centre, let's imagine I have done that.

Wet ingredients

Meanwhile, melt the butter and golden syrup (in a bigger bowl than you think you will need) in the microwave on High for 30 second bursts: it took 60 seconds in the microwave here. Mix the bicarb soda with the water and then pour into the melted butter and golden syrup. It will foam up.

Add wet to dry

Whilst they are still foaming, pour the wet ingredients into the dry and mix well until everything is combined and there are no dry ingredients hiding at the bottom.

And bake

Press into the base of the tin. Push into the corners and if you use an oiled spoon, or glass, it is easier to press the base down firmly and evenly. Bake for 20 minutes until golden brown, and a crust has formed on top. Do not poke the crust to test for 'doneness', as it will break, and there will be a big hole. Ask me how I know this..... Cool for 5 minutes in the tin.

Caramel

While the base is baking, make the caramel. I find it easiest to make the caramel in the microwave. I put the ingredients in a heatproof bowl and microwave for a minute, and then stir like mad. Repeat this until the caramel reaches the colour you desire. As it becomes darker I cut the time to 30 seconds. It may not look as if it is coming together, but the vigorous stirring works a treat. Also, be careful, it is very hot and can give you a nasty burn. Ask me how I know this too.... If you make the caramel this way you don't really need to put the slice back in the oven for 10 minutes, but you can if you are not certain if the caramel is caramelly enough.

Add caramel and chocolate

Set aside for 30 minutes to cool. Melt the chocolate in your preferred fashion. Once again, I use the microwave in 30 second bursts with lots of stirring in between. I always stop just before it is smooth and finish off the melting with more stirring. Pour the chocolate over the caramel and smooth. Make a pattern with it you like, I go up and down with the spoon.

Refrigerate for 6 hours or overnight, or if you are me, pop it in the freezer for 2 hours and it seems perfect!!! Cut into squares, or rectangles, and it really is best eaten cold straight from the fridge. Not that I eat chocolate, but I do remember what it was like..... It is all about the ........ today.......

Choc caramel anzac slice

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