I’ve always been scared of making caramel, purely because I used to screw it up and it’d never set.
The great news now is because I’ve done the hard work, gone through the frustrations and failures, I’ve managed to make a caramel slice that is super easy to make!
The ANZAC biscuits (I just use the Woolworths or Coles bakery ones) make this a simple base to put together. As long as you just keep cooking the caramel (don’t be tempted to stop too early), this recipe is surprisingly easy.
ANZAC Biscuit Caramel Slice
16
servings10
minutes30
minutes1
hour1
hour40
minutesKeep the screen of your device on
Ingredients
300 grams 300 ANZAC Biscuits
75 grams 75 Plain Flour
40 grams 40 Rolled Oats
100 grams 100 Nuttelex, melted (separate into 80g and 20g)
80 ml 80 Golden Syrup
320 grams 320 Oat or Coconut Condensed Milk
200 grams 200 Dark Chocolate, melted
Directions
- Preheat oven to 180 and prepare a slice pan with baking paper.
- Place the biscuits into a food processor and blend until crushed. Transfer to a bowl and add flour, oats, 80g Nuttelex, and 2 TBS golden syrup. Stir to combine, then spoon the mixture into the prepared pan and press down lightly. Bake for 20 minutes or until lightly golden, then set aside to cool.
- Whilst the base is cooking prepare the caramel by combining the condensed milk, 20g Nuttelex, and remaining golden syrup in a saucepan over medium heat. Cook, stirring constantly until mixture thickens and darkens (If you’re like me you’ll wonder if it’s done and question yourself, if unsure just keep cooking it, then you’ll know when it’s worked!). Once done, pour over the biscuit base and set aside for 30 minutes to cool.
- Once the caramel has cooled and set (mostly), pour the melted chocolate over the top of the slice, and top with sea salt flakes (optional). Set in the fridge for 30 minutes or until set, then cut into pieces. If too tough, run the knife under hot water before cutting, then enjoy!
