Anzac caramel slice
- Serves 10 slices
- Prep time: 20 mins | Cooking time: 50 mins
This recipe is a twist on the traditional Anzac biscuits. Filled with caramel, oats and almonds this slice is absolutely delicious, and nutritious!
Ingredients
Base (first set)
1 cup self raising flour, sifted.
½ cup Alison’s Pantry shredded coconut.
½ cup brown sugar.
140 grams butter, melted.
Topping (second set)
1 cup Alison’s Pantry shredded coconut.
1 cup Alison’s Pantry wholegrain oats.
80 grams butter, melted.
1/3 cup golden syrup.
½ cup Alison’s Pantry Natural Almonds, roughly chopped
Filling:
1 x 380 gram can Highlanders ‘Caramel’
Method
Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
Press mixture into the prepared tin and bake for 20-25 minutes until golden
Allow to cool for 10 minutes
Place all the second set of ingredients in a bowl, mix to combine
Spread the caramel over the cooled base and then spoon over the oaty topping
Return to the oven and bake for a further 20-25 minutes or until the topping is golden, allow to cool completely before cutting into squares