No-Bake Caramel Slice with Anzac Biscuit Base

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A layered dessert combining a crunchy Anzac biscuit base, a rich homemade caramel filling, and a smooth chocolate topping for a classic Australian sweet treat. This Australian-inspired recipe, ready in about 40 minutes, layers rolled oats, desiccated coconut, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 16 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a 9x9 inch square baking pan with parchment paper.
  2. Step 2: In a large bowl, combine 1 cup rolled oats, 1 cup desiccated coconut, 3/4 cup all-purpose flour, and 3/4 cup brown sugar; stir in 125 g melted unsalted butter until mixture is evenly moistened.
  3. Step 3: Press this Anzac biscuit mixture firmly and evenly into the bottom of the prepared pan and bake for 10-12 minutes until golden; remove and cool slightly.
  4. Step 4: In a medium saucepan over medium heat, combine 1 can (14 oz) sweetened condensed milk, 1 cup brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup; stir constantly and bring to a gentle boil.
  5. Step 5: Reduce heat and simmer, stirring often for 7-8 minutes until caramel thickens and turns a rich golden brown.
  6. Step 6: Pour the hot caramel evenly over the baked Anzac base and refrigerate for 20 minutes to set.
  7. Step 7: Melt 200 g dark chocolate chips with 2 tbsp unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
  8. Step 8: Pour the melted chocolate over the chilled caramel layer and spread evenly.
  9. Step 9: Refrigerate the slice for at least 2 hours until fully set before cutting into squares and serving.

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