Anzac Caramel Chocolate Slice

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.

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!

• Brown Butter Salted Caramel Slice
• Anzac Biscuits
• Salted Caramel Shortbread

Anzac Caramel Chocolate Slice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews

• Author: Erin Clarkson
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes plus cooling time
• Yield: 20 bars 1x

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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.

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Ingredients

Scale 1x2x3x

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

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Instructions

ANZAC BASE

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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

1. 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.
2. 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.

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Notes

Reprinted with Permission from “One Tin Bakes” by Edd Kimber