ANZAC Caramel Slice

INGREDIENTS

ANZAC BISCUIT BASE AND CRUMBLE

• 150g cooking margarine
• 1/3 cup golden syrup
• 1 cup rolled oats
• 1 cup plain flour
• ¼ cup brown sugar
• ¾ cup desiccated coconut
• ¼ teaspoon bi-carb soda

CARAMEL FILLING

• 100g cooking margarine
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 x 395g can sweetened condensed milk

CHOCOLATE TOPPING

• 200g dark chocolate, chopped
• 1 ½ tablespoons melted Copha

METHOD

ANZAC BISCUIT BASE AND CRUMBLE

1. Preheat oven 180c/160c(fan-forced) and line a 28cm x 18cm rectangular slice pan with baking paper, making sure to leave a 3cm overhang on each of the longest edges.  Line a second baking tray with baking paper.
2. Melt cooking margarine and golden syrup together in a saucepan over low heat.
3. Combine oats, flour, brown sugar and coconut in a large bowl and mix well.
4. Add bi-carb soda to golden syrup mixture and mix well.  Pour immediately into dry ingredients and mix well.
5. Remove ½ cup of the Anzac base mixture and crumble onto a prepared baking tray.  Press remaining mixture evenly into the base of the slice pan.
6. Transfer both slice pan and baking tray to oven and bake for 12-15 minutes.  Check crumb after 10 minutes and remove if browning too fast.  Set aside to cool.

CARAMEL FILLING

1. Reduce oven 160c/140c (fan-forced)
2. Place cooking margarine, sugar and vanilla into a saucepan and stir over medium-low heat until melted and well combined. Simmer for 1-2 minutes or until bubbles just appear on the surface.
3. Add condensed milk and stir constantly until mixture thickens and begins to boil.  Pour immediately over biscuit base.  Tilt pan to spread evenly.
4. Bake for 10-12 minutes. Stand for 20 minutes to cool.

CHOCOLATE TOPPING

1. Place chocolate and Copha into a medium heatproof bowl. Sit bowl over a saucepan of simmering water.  Stir over low heat until melted. Pour over slice and spread with a spatula.
2. Break up Anzac crumb and scatter over chocolate. Refrigerate for 1 hour or until set.