Chocolate Baking Dessert

Anzac biscuit caramel slice

Name: Anzac caramel slice recipe
Yield: 24
Ingredients: 1 quantity Anzac biscuit dough (see link above); 180g dark (70%) chocolate, chopped; 90g copha, chopped; 395g Sweetened Condensed Milk; 60g salted butter, chopped; 40.00 ml golden syrup

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by Lucy Nunes

Delicious Team

Apr 10, 2025

Lucy Nunes gets creative with Australia's favourite biscuit, creating an easy but decadent caramel slice that's perfect for lunch boxes or a relaxed morning or afternoon tea.

You'll need to start this recipe at least 6 hours ahead, and you'll need a 30cm x 20cm slice pan. You can find the original Anzac biscuit recipe here.

1 quantity Anzac biscuit dough (see link above)
180g dark (70%) chocolate, chopped
90g copha, chopped

Filling

395g Woolworths Sweetened Condensed Milk
60g salted butter, chopped
2 tbs golden syrup

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 30cm x 20cm slice pan and line with baking paper, extending paper 2cm over long edges.
2.

Press biscuit dough into prepared pan. Bake for 15 minutes, or until light golden. Remove from oven. Cool base in pan while you make the filling, and leave oven on.
3.

For the filling, combine all ingredients in a medium saucepan over medium heat. Cook, whisking often, for 10 minutes, or until light golden. Pour over cooled base. Return to oven and bake for 15 minutes, or until golden brown and set. Cool completely in pan, then refrigerate for 3-4 hours, until set.
4.

To make the topping, place chocolate and copha in a heatproof bowl over a saucepan of simmer water (don't let base of bowl touch the water). Stir until melted and combined. Pour over the filling. Refrigerate to set. Cut into squares to serve.