Some call it Millionaire Slice, others call them Caramel Bars…we’re very Aussie and call it Caramel Slice, made even more Aussie with our oaty ANZAC biscuits.
What you’ll need for the base:
- 8x packets ANZAC Aussie biscuits, roughly 225g
- 1/3 cup desiccated coconut
- 50g butter, melted
What you’ll need for the filling and top:
- 1x 395g can sweetened condensed milk
- 50g butter, melted
- ¼ cup golden syrup
- 180g block your favourite milk or dark chocolate
How to make it:
The base
- Pre-heat oven to 180°C, fan forced.
- Add your biscuits and coconut to the bowl of a food processor and blitz to a fine crumb.
- Slowly add melted butter to coat your crumbs, until a dough is formed.
- Add your biscuit dough to an oiled and baking-paper lined square pan and using the back of a spoon or flat glass, firmly press dough to the bottom and sides of your pan.
- Bake slice base for 12-15 minutes until lightly golden brown. Don’t worry if your base isn’t very golden as you’ll bake again later. Set aside to cool.
The filling
- In a saucepan over low heat, combine all filling ingredients except the chocolate. Simmer for 5 minutes, stirring constantly. Mixture should have deepened in colour and thickened slightly.
- Pour your filling over your base, spreading to form an even layer.
- Bake for 15 minutes, or until firm to the touch. The edges and top of your caramel slice may deepen in colour. Refrigerate for at least 30 minutes to cool and set.
The topping
- In a microwave safe bowl, or using the double boiler method, melt your chocolate, stirring regularly.
- Pour melted chocolate over the top of the cooled and set caramel, spreading to form an even layer. You can lightly tap the base of the pan on your kitchen counter to level and remove any air bubbles.
- Refrigerate for 2+ hours – overnight is best.
- When ready to serve, remove from the pan and cut into squares. Best served chilled.
Storage: store in an airtight container for up to 4 days.