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ANZAC Biscuit Caramel Slice

Prep time: 15 mins

Cooking time: 25 mins

Serves: 16 squares

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Ingredients

Oat Biscuit Base & Crumble

  • 2 cups rolled oats
  • 1 cup plain flour
  • ½ cup desiccated coconut
  • ½ tsp bicarbonate of soda
  • ½ cup coconut sugar (or brown sugar)
  • ½ cup butter, melted
  • ½ cup honey
  • 1 tsp vanilla essence

Caramel Filling

  • 2 × 410 g tins condensed milk
  • 90 g butter
  • ¼ cup honey

Method

Base

  1. Preheat the oven to 170°C and line a baking tin with baking paper.
  2. In a large bowl, combine the rolled oats, flour, desiccated coconut, bicarbonate of soda, and coconut sugar.
  3. In a separate bowl, melt together the butter, honey, and vanilla. Pour into the dry ingredients and mix until fully combined.
  4. Press ¾ of the mixture firmly into the base of the prepared tin to form an even layer.
  5. Bake for 10–12 minutes, or until lightly golden around the edges.

Caramel

  1. While the base bakes, add condensed milk, butter, and honey to a saucepan over medium heat.
  2. Simmer for 6–8 minutes, whisking continuously, until thickened and bubbling.

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  1. Remove the base from the oven and pour the caramel evenly over the top.
  2. Sprinkle the remaining oat mixture over the caramel layer.
  3. Return to the oven and bake for 10–15 minutes, or until the caramel is bubbling and the crumble is deep golden.
  1. Allow to cool, then place in the fridge for at least 5 hours, or until fully set.
  2. Slice into bars and serve.
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