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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!

  • Baking
  • Dessert
  • Oats
Anzac caramel slice

Ingredients

Method

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

  1. Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
  2. Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
  3. Press mixture into the prepared tin and bake for 20-25 minutes until golden
  4. Allow to cool for 10 minutes
  5. Place all the second set of ingredients in a bowl, mix to combine
  6. Spread the caramel over the cooled base and then spoon over the oaty topping
  7. 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