Make this easy Anzac caramel slice using leftover Anzac biscuits. A chewy base, rich caramel filling, and chocolate topping. Simple and delicious.
If you’ve got leftover Anzac biscuits sitting in the tin (or let’s be honest… you bought extra on purpose), this is the recipe to make.
This Anzac caramel slice is one of those no-fuss bakes that feels a little bit fancy, but is actually really easy to throw together. The base is chewy and buttery, the caramel is rich and gooey, and the chocolate layer on top just ties it all together.
It’s perfect for sharing, popping into lunchboxes, or keeping in the fridge for those “just a little something sweet” moments.
Why you’ll love this recipe
- It’s the perfect way to use leftover Anzac biscuits
- Only a handful of simple ingredients
- That chewy + gooey + chocolate combo is SO good
- Easy to make, even if you’re not a confident baker
- Great for make-ahead treats (it keeps really well in the fridge)
- Crowd-pleaser for gatherings, school treats, or weekend baking
How to make Anzac caramel slice
- Prep your tin
Preheat your oven to 180ºC and line a slice tin with baking paper, leaving a little overhang for easy removal later.
- Make the biscuit base
Blitz the Anzac biscuits in a food processor until they form fine crumbs.
Pour in the melted butter and mix until well combined.
Press the mixture firmly into the base of your lined tin, making sure it’s nice and even. Pop it into the fridge to set slightly while you prepare the caramel.
- Make the caramel filling
In a saucepan over medium heat, add the extra butter, golden syrup, and condensed milk.
Stir continuously until everything is melted, smooth, and gently bubbling.
- Bake the slice
Pour the caramel over the chilled base and spread evenly.
Bake in the oven for 18 minutes, or until the caramel is set and slightly golden.
Remove from the oven and allow it to cool slightly.
- Add the chocolate topping
Melt the chocolate in the microwave in 30-second bursts, stirring between each burst until smooth.
Pour the melted chocolate over the caramel layer and spread evenly.
- Chill and slice
Place the slice in the fridge for at least 2 hours (or overnight) until fully set.
Once firm, remove from the tin and cut into squares.
Anzac caramel slice
Ingredients
Base:
- 400g ANZAC biscuits (about 16 biscuits)
- 140g butter, melted
Caramel filling:
- 40g butter
- 2 tbsp golden syrup
- 1 tin (395g) condensed milk
Topping:
- 315g milk or dark chocolate
Instructions
- Preheat oven to 180ºC and line a slice tin with baking paper.
- Blitz biscuits into fine crumbs and mix with melted butter.
- Press firmly into the tin and refrigerate briefly.
- In a saucepan, combine butter, golden syrup, and condensed milk. Stir over medium heat until smooth and bubbling.
- Pour caramel over the base and bake for 18 minutes. Cool slightly.
- Melt chocolate in 30-second bursts in the microwave, stirring until smooth.
- Pour chocolate over caramel and spread evenly.
- Refrigerate for at least 2 hours or until set.
- Slice into squares and serve.
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