Anzac Caramel Slice

I would be lying to you if I said I was a big caramel slice fan. I'm not. I've just never grooved with caramel slice, it's not my thing.

But I think I have discovered why. I don't think I like the base of caramel slice. Until now. 

Caramel slice, with an Anzac biscuit base? Now my ears are pricked. I'm keen. I'm interested. Let's get cooking!

Anzac biscuit caramel slice
INGREDIENTS 
Anzac biscuit base - 
1 cup plain flour
1 cup rolled oats
3/4 cup desiccated coconut
3/4 cup raw sugar (use white if you don't have raw sugar handy)
120g golden syrup
150g unsalted butter, chopped 
1 tsp baking soda

Caramel filling - 
2 x 395g cans of sweetened condensed milk
1 tsp sea salt flakes

Chocolate top - 
150g dark chocolate
50g copha or coconut oil 

1 tsp sea salt flakes, to garnish

Method - 
1. Begin by making your caramel. Bring a large pot of water to the boil and add your two x cans of sweetened condensed milk to the water. Allow the cans to simmer in the boiling water for 3 - 4 hours. Ensure the water is consistently refilled (aka water over the cans) and gently simmering - or you risk a can explosion!!!

2. Whilst the caramel is cooking, make your Anzac biscuit base. In a bowl mix together plain flour, oats, coconut and sugar. In a small saucepan, melt your butter and golden syrup. Once the butter and syrup have melted, whisk in your baking soda before pouring into your oat/flour bowl. Mix until combined.

3. Press biscuit mixture into a lined 24cm brownie tin - ensure you have baking paper coming up all sides of the tin, as this will help get your slice out.

4. Bake biscuit base for 25 mins at 140c fan forced until evenly golden. Allow to cool completely. Leave the oven on. 

5. Once your caramel (you've technically now made dulce de leche, slaaay!) is cooked, allow to cool before handling the cans. Scoop caramel out of the cans into a bowl and mix in 1 tsp of sea salt flakes. Spread across your cooled Anzac base and bake in the oven for 15 mins or until bubbles start to appear at the edges. Take out of the oven and allow to cool completely in the fridge.

6. Meanwhile, melt dark chocolate and copha together in a microwave safe bowl. Once melted, pour over cooled caramel and allow to set completely. 

7. Sprinkle with sea salt flakes and cut in 16 generous squares. 

Trixie Tips and Trix! 
HACK: If you're literally CBF making fresh caramel/dulce de leche (and I get it, it's a process / explosion risk lol), buy 2 x cans of top & fill caramel, add your salt and carry on from step 5. Spread on the base and bake etc etc.

CUTTING: To cut your slice, best to run a super sharp knife under boiling water, dry it and then cut. It'll limit the pressure you put on the slice (meaning caramel won't bulge out the sides) and just make life easier! 

SALT: I like sweet and salty. Aka I love salt. Specifically sea salt flakes. If sweet and salty isn't your thing, leave the salt out. I shan't judge (okay only a little). 

BIKKIES 4EVER: If you're not a fan of caramel slice and just a fan of Anzac bikkies, then you can use the biscuit recipe to make classic Anzacs. Simply scoop golf size balls onto a tray and cook for 14 -16 mins.