Anzac caramel chocolate slices from One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns (page 50) by Edd Kimber

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Notes about this recipe

  • Eat Your Books

    Can substitute clear honey for golden syrup.

  • Longtallfran on August 14, 2023

    Very nice, but the anzac layer is very thin and went a bit too hard in my oven. I will knock down the temp / time when I try again. Also found the golden syrup too rich, so will try the recommended alternative of honey next time. The caramel was good and came together easily.

  • nadiam1000 on April 06, 2022

    This is really rich and delicious - the caramel is so good and the base is an interesting variation - very tasty and I love baking with oats and golden syrup. A bit tricky to spread but it baked up well - I would reduce the time a bit from 20 minutes. I might try this same caramel with a traditional shortbread base.

  • Foodycat on October 16, 2020

    I was a bit anxious about the base mixture not covering, because it seemed very scant, but it did and it rose a bit in baking to be a decent layer. I only baked it for 15 minutes - it couldn't have taken any longer, and when I cut it into pieces I struggled a bit because it was very crunchy and hard to cut. Really good flavour but I think I prefer the usual shortbread base.

  • aberne on August 01, 2020

    Had to double the crust to get it to cover, using the American measurements. Wished it were more crispy. Very very rich.

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