Anzac caramel slice recipe

• porties: 24 servings

Ingrediënten

1 quantity Anzac biscuit dough (see link above)

180g dark (70%) chocolate, chopped

90g copha, chopped

395g can sweetened condensed milk

60g salted butter, chopped

40.00 ml golden syrup

Instructies

Step 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.

Step 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.

Step 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.

Step 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.