| | Choc caramel Anzac biscuit slice
Choc caramel Anzac biscuit slice
Choc caramel Anzac biscuit slice 4.4-5 10
  • Calories: 861 kj
  • Fat: 11g
  • Carbohydrates: 25g

How to Make:

  1. Preheat oven to 180C. Grease and line the base and sides of a 16cm x 26cm slice pan, allowing 2 long sides to overhang.
  2. Place biscuits in a food processor and process until finely crushed. Transfer to a bowl. Add flour, oats, butter and 2 tablespoons of the golden syrup. Stir to combine. Spoon into prepared pan. Press evenly over the base. Bake for 20 mins or until lightly golden. Set aside to cool slightly.
  3. Combine the condensed milk, extra butter and remaining golden syrup in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8-10 mins or until mixture thickens and is golden. Pour over the biscuit base. Use the back of a spoon to smooth the surface. Set aside for 30 mins to cool.
  4. Spread the melted chocolate evenly over the caramel. Place in the fridge for 30 mins or until set. Cut into pieces.
Time for preparing:
30 min.


  • 300g pkt Coles Bakery Anzac Biscuits (12 pack)
  • 1/2 cup (75g) plain flour
  • 1/3 cup (30g) rolled oats
  • 80g butter, melted
  • 1/3 cup (80ml) golden syrup
  • 395g can condensed milk
  • 20g butter, extra
  • 200g dark chocolate, melted