Name: Anzac caramel slice
Ingredients: 400g ANZAC biscuits (about 16 biscuits); 140g butter, melted; 40g butter; 2 tbsp golden syrup; 1 tin (395g) condensed milk; 315g milk or dark chocolate

Ingredients

Units Scale

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

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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.