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Anzac Caramel Slice

As it was Anzac Day yesterday, I made caramel slices using Anzac biscuits as the base for afternoon tea. They turned out delicious, rich creamy caramel with a crunchy, oaty, buttery, biscuit base.


Ingredients for base

225 g Anzac biscuits, crushed
100 g butter, melted

Method

1.  Pre-heat oven to 160 degrees C

2.  Combine crushed biscuits and melted butter and press into a lined lamington tin. Bake for 8-10 minutes or until golden.



Ingredients for caramel

395 g sweetened condensed milk
40 g brown sugar
3 Tbsp golden syrup
pinch of salt

Method

1.  Combine condensed milk, butter, sugar, syrup and salt in a pan over a low/med heat whisking until sugar has dissolved and mixture is smooth and creamy and comes to the boil.

2.  Take off heat and allow to cool slightly. Pour over biscuit base and smooth. Leave to cool until caramel has set.


Chocolate topping

250 g milk chocolate
1 Tbsp vegetable oil

1.  Melt chocolate and oil in a bain marie until chocolate is melted and smooth.

2. Pour melted chocolate over set caramel and spread evenly. Refrigerate until chocolate has set. Cut into squares.


Let the kids finish it off with a pattern if you like.


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