This recipe came about a number of years ago, after I was determined to make a caramel slice that had a base worthy of the gooey caramel topping. I was going through a Caramel Slice Evaluation stage, which involved trying caramel slice from every cafe possible, at every opportunity; a friend and I devised a base:caramel ratio rating system. It was all Very Serious.
The result of my playing around was delicious and this recipe has been shared with anyone and everyone who has ever tried a piece.
Anzac Caramel Slice – makes a lot, so best made for sharing with friends over a nice cuppa (also freezes well).
1 1/2c sugar
2c rolled oats*
1c dessicated coconut*
1/2c sunflower seeds*
1/2c pumpkin kernels*
1/2c golden syrup
1t baking soda, dissolved in 2T boiling water
Preheat oven to 180degC. Line a large (no smaller than 23cm x 30cm) baking dish with baking paper.
Sift flour and sugar into a large bowl. Add rolled oats, coconut and seeds; mix well.
Combine butter and sugar in a small pot or microwave-safe bowl; melt together. Add baking soda/water mixture; stir until foamy.
Add butter mixture to dry ingredients; mix well to combine. Taste; stop at one small mouthful.
Spread firmly into prepared dish – ensure the top is as flat as possible so topping doesn’t pool unevenly (I use my hands to press any bumps out of the mixture).
* These measurements can be altered as you like. If you don’t have enough of one ingredient, simply make up the difference with one of the others. As the oats and coconut tend to soak up more of the liquid, it’s probably a good idea to keep these measurements at a combined minimum of 2 1/2c, if you can.
395g can condensed milk
6T golden syrup
Combine all ingredients in a small pot. Stir over a medium heat until boiling; reduce heat and simmer for 5 minutes.
Spread over base; bake for a further 8 minutes.
Recipe: yours truly x