Anzac Caramel Slice
Ingredients
1 cup self raising flour, sifted
1/2 cup desiccated coconut
1/2 cup brown sugar
220g unsalted butter, melted
1 cup shredded coconut
1 cup rolled oats
1/3 cup golden syrup
1 x 380g can caramel filling
Method
Preheat oven to 180ºC. Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper and bake for 20–25 minutes or until golden. Allow to cool for 10 minutes.
Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine. Spread the caramel over the cooled base and spoon over the oat topping. Bake for a further 20–25 minutes or until golden. Allow to cool completely before cutting into squares to serve.
Makes 20.