Anzac Slice with Choc Macadamia filling

Name: Anzac Slice with Choc Macadamia filling
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24 squares
Ingredients: 1 cup rolled oats; 1 cup plain flour; 1 cup brown sugar; ¾ cup desiccated coconut; 125 grams butter, melted; 2 tablespoons golden syrup; ½ teaspoon bicarb soda; 1 tablespoon boiling water; 300 grams chocolate; 395 gram tin of condensed milk; 30 grams butter; 110 grams macadamias, halved; 1 teaspoon vanilla extract

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5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
24 squares
Calories
286 kcal
Course
Dessert
Cuisine
Australian

Anzac Slice with Choc Macadamia filling

Jeremy Davis

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A popular variation of the much-loved Anzac Biscuit – with a choc fudge and macadamia filling

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Ingredients

Servings

Base

1 cup rolled oats
1 cup plain flour
1 cup brown sugar
¾ cup desiccated coconut
125 grams butter, melted
2 tablespoons golden syrup
½ teaspoon bicarb soda
1 tablespoon boiling water

Filling

300 grams chocolate (dark or milk or a combination of both)
395 gram tin of condensed milk
30 grams butter
110 grams macadamias, halved
1 teaspoon vanilla extract

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Instructions

Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once set.
Pre-heat oven to moderate (180 degrees celsius, fan-forced).
Combine butter and golden syrup in a saucepan. Stir gently over low heat until melted.
Mix bicarb soda with boiling water and add to the melted mixture. Wait for the mixture to froth and then combine with the dry ingredients.
Place about ⅔ of the mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.
Make the filling by combining the chocolate, condensed milk and butter in a saucepan and stirring over low heat until chocolate has melted, and then adding the vanilla extract and macadamias and stirring to combine.
Spread the filling evenly over the slice base.
Sprinkle teaspoonfuls of the remaining base mixture over the top of the filling.
Bake for 35 minutes or until the top has turned a golden brown colour.
Allow the slice to cool in the tin.
Remove from the tin using the overhanging baking paper and place into fridge for at least 2-3 hours before cutting into squares using a sharp knife.

Notes

Storing:
It should last for up to a week if stored in a cool place in an airtight container.
Freezing:
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition Information

Show Details

Calories 286kcal (14%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 19mg (6%) Sodium 91mg (4%) Potassium 160mg (5%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 205IU (4%) Vitamin C 1mg (1%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 24squares

Amount Per Serving

Calories 286 kcal

% Daily Value*

Calories	286kcal	14%
Carbohydrates	34g	11%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.2g	10%
Cholesterol	19mg	6%
Sodium	91mg	4%
Potassium	160mg	3%
Fiber	2g	8%
Sugar	26g	52%
Vitamin A	205IU	4%
Vitamin C	1mg	1%
Calcium	66mg	7%
Iron	1mg	6%