Just when I thought this Anzac slice couldn’t get any better someone suggested adding a caramel centre and I knew I just had to give it a try and WOW it definitely was a great idea!!
Published April 25, 2017, Updated April 5, 2024
This recipe, like many on my page should coming with a little warning, it is sweet, it is rich and it is NOT going to be given the healthy tick! But boy is it divine and absolutely worth trying whether for Anzac day or just any other special occasion during the year.
My Anzac Biscuit recipe became my popular Anzac Slice recipe and this year I have given it yet another twist of deliciousness.
I have used the easy Caramel filling from my Caramel Slice so took inspiration from what I knew would complement this beautiful slice. I was not sure if the topping would cover the entire caramel filling, but even if it doesn’t when you make it, because all the textures and flavours work so well together it really doesn’t matter!
This recipe is simply a huge Anzac biscuit, a wee makeover that is sure to please.
The delicious classic flavours come from the combination of butter, brown sugar and golden syrup. You can now find golden syrup all over the world, look at your international stores to see what is available in your area.
Golden syrup is a lovely thick amber coloured liquid that is made from cane sugar, it has a buttery caramel flavour. It goes so well in baking and a little goes a long way.
What is your favourite Anzac recipe? I have a few now for you to choose from
Anzac Slice
Anzac Biscuits
Anzac Muffins with a Caramel Filling
So without further ado onto the recipe. It is easy to whip up, I have simply topped it with a little melted chocolate, it really does not need anything further, you could even leave it out but it adds to the taste and a little prettiness!
Here is my recipe for Anzac Slice with a Caramel Centre
Anzac Slice with Caramel Centre
Absolutely decadent and divine combination of flavours
Ingredients
- SLICE
- 2 Cups Plain White Flour (300 grams)
- 2 Cups Packed Soft Brown Sugar (400 grams)
- 2 Cups Rolled Oats (190 grams)
- 1 Cup Desiccated Coconut (75 grams)
- 250 grams Butter, diced
- 4 Tablespoons Golden Syrup (60 mls)
- 2 Tablespoons Water (30 mls)
- 1 teaspoon Baking Soda
- CARAMEL FILLING
- 395 gram Can Sweetened Condensed Milk
- 2 Tablespoons Golden Syrup (30 mls)
- 60 grams Butter, diced
- TOPPING
- ½ Cup Chocolate Chips or Dark Chocolate Chopped, 87.5 grams
- 1 teaspoon Canola Oil (5 mls)
Instructions
- SLICE
- Preheat Oven to 170ºC Bake, (340ºF).
- Prepare a 25cm (9 or 10 inch) spring form tin with cooking spray or generously wipe with melted butter over all the surfaces.
- In a large bowl combine the flour, brown sugar, rolled oats and coconut, ensuring all the ingredients are well combined and no lumps of sugar remain and set aside.
- In a medium saucepan heat the butter on a low temperature until completely melted, to this add the golden syrup and the water and whisk until blended through and remove from the heat.
- Add the baking soda to the butter mixture and whisk until all dissolved.
Make a well in the middle of the dry ingredients and pour in the melted butter mixture. - Mix well to combine with a strong spoon.
- Place 2/3rds of the mixture into the prepared tin and press down firmly until flat and prepare the caramel filling.
CARAMEL FILLING - In a small saucepan or pot combine condensed milk, butter & golden syrup. Stir over a low to medium heat for 6-8 minutes, until mixture boils, thickens and changes to a slightly darker colour - it may catch so take care to stir constantly.
- Pour the caramel filling over the slice base and spread evenly.
- Sprinkle the remaining slice crumbs evenly over the top of the caramel, then press this down with your palms until even.
- Bake the slice for 20-25 minutes until golden brown, the slice will firm up upon standing.
- Remove from the oven and allow to cool in the tin for 15-20 minutes.
Gently run a knife around the edges before carefully removing the spring form tin. - To remove the base simply use two wire racks one on top and one underneath to flip the slice and carefully peal off the base then invert back to the right way up using the same method!
TOPPING - Melt the chocolate chips and oil in a small microwave proof bowl, 20-30 seconds at a time stirring each time until completely melted.
- You can either flick the melted chocolate over the slice off the end of spoon, or as I did add the melted chocolate to a small ziplock bag, then cut a tiny 1-2mm corner of the bag off and you have an easy piping bag! Then flick back and forward quickly over the slice - good tip is to do this over newspaper or you will make a mess like me!
- Slice and serve, it is lovely served warm or cold.
- Enjoy!
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 50mgSodium: 271mgCarbohydrates: 69gFiber: 2gSugar: 46gProtein: 6g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you enjoy this delicious recipe! It is such a decadent one, but I just know you will love it.
Interestingly the term ANZAC is protected under Australian Law & New Zealand Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to stick to the general recipe!
I have previously sought permission from the Ministry of Culture and Heritage to use the term Anzac in my recipes and have been told that it is ok in this general use as long as the recipe is similar and the terms ANZAC and Anzac are respected. (7 May 2019 Associate Advisor, Memorials & Toanga)
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Thank you so much for stopping by!
Happy Baking!
Anna xo
Margaret Henderson says
I have just finished making it and an epic failure runny in the middle and base very chewy caramel on to followed the recipe what have I done wrong plz.
Cheers Margaret
justamumnz says
If the middle was runny it sounds like it wasn’t quite cooked long enough or set to cool after baking? If the base seemed overcooked though it could be the oven but so hard to know without being there.
Verity says
I just made this – allowed it to cool in tin but I removed it from the tin it just collapsed, broke apart, and spilled caramel everywhere.
justamumnz says
Oh dear! I am sorry to hear that, you do have to take care when removing it from the tin – try this from the method above – To remove the base simply use two wire racks one on top and one underneath to flip the slice and carefully peal off the base then invert back to the right way up using the same method.
Liz Newton says
Can this be frozen? I have made this three times and it never lasts long enough to freeze but want to make it early for Christmas. So yummy. ?
justamumnz says
Yes you can definitely freeze this.
Fiona says
Or you can use a hairdryer to melt the chocolate top!
justamumnz says
Ha ha ok! Have not tried that but I imagine it does work!
Tania Clark says
This recipe is nice with peanuts added in after ingredients have all be combined and before the golden syrup mix is added.
Lucy says
Delicious! Left out one cup of sugar in the biscuit base and thank goodness I did – super sweet and decadent even without that cup of extra sugar.
Melinda Vander Linden says
What is golden syrup? Is it like a karo syrup?
justamumnz says
Golden syrup is a thick amber colored sugar based syrup like a treacle rather than corn based. More similar to honey or maple syrup.
Glenda says
This is to die for. Love it and it will become a regular in my house.
justamumnz says
That’s great to hear ☺️
Sarah says
Gosh this is sooo good! So much so my 11 year old son requested it to be his birthday cake this year. Yummo, thank you!
justamumnz says
That’s awesome to hear! What a great choice for a birthday cake ☺️
Sam says
This was absolutely delicious. Think I’ve found myself an ANZAC day tradition. Make sure you read the recipe properly people. When the recipe says it will firm up when standing it really does mean that it’ll look undercooked when you take it out of the oven and you don’t need to bake the crap out of it, it really will firm up! Lesson learnt but still turned out absolutely amazing overcooked!
justamumnz says
Great tip! It’s basically a large biscuit, so like Anzac biscuits firm on cooling so does this. People worry it’s failed if they try and cut or move it too soon.
Cindy Thomas says
Delicious! Easy to make and didn’t have to deviate from the recipe at all. Thank you!
justamumnz says
Wonderful! Enjoy
Julena Foote says
Can you substitute cornflakes for the oats in the recipe as it is all I have available?
justamumnz says
Yes you can try! I would perhaps do it by weight rather than cup though. So around 90 grams of cornflakes. Let me know how it goes.
MICHELLE Lisa BENSON says
Added sea salt to caramel…omg
Valerie Ferguson says
Just made this recipe and found it was necessary to cook a further 15 minutes ( covered with foil for last 15 minutes) to be cooked through.
justamumnz says
All ovens will vary, enjoy ☺️
qmie says
Hey. Is that 170 fan forced?
justamumnz says
Just bake, conventional ☺️
Natalie says
This has to be my BEST bake ever!!! It was delicious ?
I have shared around town
(One question… overnight (one night) would you store the sealed container in the fridge or bench ??♀️)
justamumnz says
Either fridge or bench is fine ☺️
Carolyn Latta says
I made this slice yesterday an it is absolutely to die for. Thank you so much.
justamumnz says
Awesome! So glad you enjoyed it ☺️
Irena says
This was amazing. Very easy to make. all gone in 1 day… time to make some more
justamumnz says
Glad you enjoyed it!!
Donna Phasey says
OMG I made 3 large trays of this today at work, and it is absolutely divine !! The caramel centre is to die for! Thank you so much for sharing! 🙂
justamumnz says
My pleasure Donna! ☺️
Julie says
For an even easier icing.. sprinkle the top of the slice with chocolate chips/grated chocolate as soon as it comes from the oven. As they melt, spread them out to cover or partially cover the top.. sprinkle with coconut is you want… and you’re done.. 🙂
justamumnz says
Sounds perfect!!! ☺️