ANZAC Caramel Slice

• Vegetarian

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 9 1/3 tbsp Treacle

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/3 cup Caster sugar
  • 200 g Dark chocolate buttons
  • 1 cup Plain flour

• Nuts & Seeds

  • 3/4 cup Desiccated coconut

• Dairy

  • 250 g Butter
  • 1 tbsp Butter
  • 1 400g can Condensed milk, sweetened

• Liquids

  • 1 tbsp Water

Found on loveswah.com

Ingredients

• 125g butter
• 4 tbsp golden syrup
• ¼ tsp of baking soda
• 1 tbsp boiling water
• 1 cup rolled oats
• 1 cup plain flour
• ½ cup brown sugar
• ¾ cup desiccated coconut
• 400g can sweetened condensed milk
• 125g butter
• ⅓ cup caster sugar
• ⅓ cup golden syrup
• 200g dark chocolate buttons
• 1 tbsp melted butter

Directions

• Preheat the oven to 160°C and line a 20cm x 20cm square tin with baking paper..
• Melt together the butter and golden syrup in a saucepan over a low heat.
• In a large bowl, combine oats, flour, brown sugar and coconut.
• Dissolve the baking soda in the boiling water, add to saucepan.
• Combine liquid and dry ingredients.
• Press the biscuit mixture into the bottom of the tin and bake in the oven for around 15 mins or until lightly golden brown.
• Allow to cool whilst you make the caramel filling.
• Mix together the condensed milk, butter, sugar and golden syrup in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Do not leave this unattended!
• Let the caramel cool slightly before pouring into the tin over your ANZAC biscuit base. Transfer to the fridge to set.
• Melt dark chocolate and butter in microwave or in a small saucepan over low heat (watch like a hawk so that the chocolate doesn’t burn!).
• Pour over the caramel and allow to set before cutting into squares.