An oaty Anzac base is topped with a chewy caramel and a layer of dark chocolate for a delicious twist on a traditional caramel slice.
Table of contents
Anzac Caramel Chocolate Slice
Hi hi! Happy Tuesday, and Happy Book Birthday to my friend Edd, who’s book, “One Tin Bakes”, is released in North America today! Edd has the most beautiful blog and takes the most incredible photos, so I was so excited when he said it was ok that I shared the recipe for this Anzac Caramel Slice with you!
The concept of Edd’s book is genius - every recipe can be made in a 9”x13” brownie pan. There are so many amazing looking recipes, from slices, brownies and bars, to one bowl cakes and morning buns and sweet rolls. The photography is incredible and the recipes all look amazing, but I knew I would be making these Anzac Caramel Chocolate Slices before the book even got to me - they were the first thing that Edd mentioned when he told me about his book, but they also happen to be a mash up of two of my very favourite things - Caramel Slice and Anzac Biscuits! I have a recipe for both here on the site but Edd’s mashup is like they had a very delicious, very very perfect baby. There’s a layer of oaty Anzac biscuit on the bottom, then a silky, chewy caramel, then dark chocolate. You really, really can’t go wrong.
Make sure you grab yourself a copy of Edd’s book ASAP - it will quickly become a baking staple for you I am sure! Congrats Edd! I hope you are so, so proud!
A few wee tips for Anzac Caramel Slice:
- Don’t be alarmed when it looks like there’s not enough base or caramel for these. There is. The base puffs up when you bake it, and the caramel is the perfect thickness to compliment the base.
- If you would like everything to be a wee bit thicker, you could make these in a 9” square pan. It goes against the concept of the book but I’m sure Edd wouldn’t mind too much.
- In the recipe Edd gets you to make the base and the caramel, then leave the caramel to stand for 30 before adding the chocolate. I had to pop off and do something so I made the base and the caramel then popped the whole thing in the fridge for a few hours until the caramel was totally cool. This meant when I poured the melted chocolate on top it set quite quickly which was what I was after so that I could add the texture. You can either follow the recipe and pour the chocolate over the slightly cool caramel or if you have already chilled it and need it to pour smooth, add about 30g neutral oil to the chocolate when you are melting it and it will make it a bit runnier so it smooths over.
- These keep amazingly in the fridge!
- I would usually use golden syrup but I ran out, so honey worked great!
- Fun fact - my favourite way to eat things like this is to cut them into a LOT of tiny squares, and then eat tiny squares throughout the day. It’s super weird but just try it with one slice and trust me on this one, ok?
Like this? Here's some related recipes!
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Anzac Caramel Chocolate Slice
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes plus cooling time
- Yield: 20 bars 1x
Description
An oaty Anzac base is topped with a chewy caramel and a layer of dark chocolate for a delicious twist on a traditional caramel slice.
Ingredients
Anzac Base
- 85g All-purpose flour
- 60g rolled oats (I used Old Fashioned)
- 40g desiccated coconut
- ½ tsp kosher salt
- 75g unsalted butter, cold from the fridge is fine
- 50g golden syrup or honey
- 100g light brown sugar
- 1 Tbsp water
- ¼ tsp baking soda
Caramel Filling
- 150g unsalted butter, cold from the fridge is fine
- 400g can sweetened condensed milk
- 70g golden syrup or honey
- 110g light brown sugar
- ½ tsp kosher salt
Chocolate Topping
- 200g dark chocolate, melted
- Flaky Sea salt for finishing
Instructions
ANZAC BASE
- Preheat the oven to 350°f / 180°c. Grease a 9”x13” (23x33cm) baking tin and line with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips.
- Combine the flour, oats, coconut and salt in a large bowl. Place the butter, golden syrup or honey and brown sugar in a saucepan and cook over a medium heat, stirring every now and then, until melted. remove from the heat and add the water and the baking soda, and stir together for a minute until the mixture is a little foamy. Pour this over the oat mixture and mix together until well combined.
- While the Anzac mixture is still warm, tip it into the prepared tin and press it into a flat even layer - I like using an offset spatula to spread it out then use a greased metal ⅓ cup measure to flatten.
- Bake for 20 to 25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel.
CARAMEL
- Add all the caramel filling ingredients to a medium sized saucepan and cook, stirring constantly, until the mixture comes to a simmer. reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching, for 10-15 minutes, or until the mixture has thickened and darkened a shade or two, and reads 235°f /112°c on a candy thermometer.
- Remove from the heat and pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes.
TOPPING
- Pour the melted chocolate over the caramel and use an offset spatula to spread it out evenly. Pop the tin in the refrigerator and leave for a couple of hours to allow everything to fully set. If you want to sprinkle with sea salt, wait until the chocolate is slightly tacky before sprinkling otherwise it will dissolve.
- To serve, remove from the tin using the parchment paper and cut into squares with a sharp knife. Store in an airtight container in the fridge, and come to room temperature before serving.
Notes
Reprinted with Permission from “One Tin Bakes” by Edd Kimber
Keywords: caramel slice, anzac biscuits, millionaire's shortbread, chocolate, edd kimber
A question on terminology in this amazing-sounding recipe: he calls for "condensed milk" in the caramel section. Is that what in the US would be called "sweetened condensed milk" (aka Eagle Brand), or is he referring to what in the US would be called "evaporated milk"?
Hi David,
Thank you so much for asking! It's sweetened condensed milk, so sorry for not clarifying! I used Eagle Brand and it worked great!
Sweetened condensed milk 🙂
This is one of the tastiest sweet treats I have EVER made! So so good, and fun to make too. I made it for the first time on holiday in Scotland, and it was the perfect post-walk-in-the-mountains sugar hit. Now back for batch no. 2!
Great tip about the greased cup to flatten the oat mixture - so satisfying, and saved a lot of swearing!
Thank you!
★★★★★
Yayyyyy I am so glad you like! It's just so, so good! 🙂
Hi Erin, you are so right about Edd’s book. I’m really glad to have it. There are so many recipes bookmarked already! But this is the first one I’ve made. And as I’ve never made a caramel slice before, can you advise? My caramel only got to 215F, but the butter separated completely from the caramel at about 200F. Is that normal? Is there anything I might have been doing wrong? Is there anything I can do to prevent next time?
Hi! You need to make sure you're really whisking it well to help keep it emulsified, and that you don't cook it on too high of a heat. How did it come out in the end?
So delicious and easy! I didn't quite get the caramel hot enough, but now I know for next time and it was still delicious! Everyone loved it and has asked for more 😉 Thank you for sharing it with us!
★★★★★
Yesss this is a fave of mine too!
Delicious! A great idea to mix two iconic slices. Pairs nicely with a cup of tea!
★★★★★
So good! I didn’t have the right size tin, but a 9” square tin was perfect.
A recent convert to weight-base baking - I can’t see myself going back! Side note, Whittaker’s Dark Chocolate was so amazingly delicious as the topping.
★★★★★
Yayyy so happy you loved!
So good!
★★★★★
This is my husbands favourite, he’s even made a caramel slice dance he does before he eats a square in one mouthful.
This is probably my favourite way to have this. The ANZAC base gives it a wonderful texture and additional chew to what can be a very cloying (but delicious) treat. Super easy to make and quick to come together as well.
I added extra salt into the caramel for that salty sweet kick.
★★★★★
Banging recipe again!!! Everything on this blog turns to gold
★★★★★
Aww thank you!
I’ve made the Cloudy Kitchen brown butter salted caramel tart at least 6x and this gave me a very similar vibe but it feels healthier because the Anzac base reminds me of a granola bar…. So I can eat 6 pieces guilt free. Seriously 10/10, can’t wait to hoard these squares all for myself.
★★★★★