Decadent ANZAC Caramel Slice

In the Kitchen

This easy recipe is always a crowd favourite when there are sweet tooths around. This ANZAC Caramel Slice is a welcomed twist on the iconic ANZAC biscuits and won't last long in the baking tin!


For the base:

  • 1½ cups flour
  • 1 tsp baking powder
  • ½ cup brown sugar
  • 140g butter, melted

For the caramel:

  • 1 tin sweetened condesnded milk (about 395g)
  • 2 Tbsp golden syrup
  • 50g butter

For the topping:

  • ½ cup rolled oats
  • ½ cup brown sugar
  • 30g butter


Pre-heat oven to 180°C. Line the base of a 19cm x 30cm slice tin with baking paper.

Combine the flour, baking powder and brown sugar in a bowl, add the melted butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.

Melt together the condensed milk, golden syrup and butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.

Combine oats, brown sugar and butter and stir well.

Pour the caramel over the par-baked base.  Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Set aside to cool before cutting into slices.

Recipe adapted from Chelsea.