Tim Tam & Anzac Caramel Slice

Buttery oat-and-coconut base topped with a chewy golden caramel and a thick Tim Tam chocolate layer—an indulgent Aussie slice perfect for an Anzac Day treat.

Ingredients

• 1 cup (90g) rolled oats
• 1 cup (100g) desiccated coconut
• 1 cup (150g) plain flour
• 3/4 cup (165g) brown sugar, packed
• 1/2 tsp salt
• 125g unsalted butter
• 2 tbsp golden syrup (or honey)
• 1 tsp baking soda
• 2 tbsp boiling water
• 125g unsalted butter
• 1/2 cup (110g) brown sugar, packed
• 2 tbsp golden syrup (or honey)
• 1/2 tsp salt
• 1 (395g) can sweetened condensed milk
• 10–12 Tim Tam biscuits (about 200–250g)
• 2 tbsp neutral oil (or 1 tbsp butter)

Method

• 1

  Step 1: Prep the pan

  Heat oven to **180°C / 350°F (160°C fan)**. Line a **20cm / 8-inch square** tin with baking paper, leaving overhang for lifting out.

• 2

  Step 2: Make the Anzac-style base mix

  In a bowl, mix **oats, coconut, flour, brown sugar, and salt**.

• 3

  Step 3: Bake the base

  Press mixture firmly into the lined tin (use the bottom of a glass to compact). Bake **12–15 minutes** until **lightly golden** and set. Cool for **10 minutes** while you make the caramel.

• 4

  Step 4: Cook the caramel

  In a saucepan over **medium-low heat**, melt **125g butter** with **brown sugar, golden syrup, and salt**. When glossy and the sugar is mostly dissolved (about **2–3 minutes**), whisk in the **condensed milk**. Cook, whisking constantly, for **6–8 minutes** until thickened (it should leave a trail for a second when you drag the whisk through).

• 5

  Step 5: Bake to set caramel

  Bake **10–12 minutes** until the caramel is **deep golden at the edges** and has a gentle wobble in the centre. Cool at room temp **30 minutes**, then chill **45 minutes** (this helps the chocolate layer go on neatly).

• 6

  Step 6: Make the Tim Tam chocolate layer

  Blitz Tim Tams into fine crumbs (food processor) or crush in a zip-top bag with a rolling pin. Tip into a bowl.

• 7

  Step 7: Top and chill

  Spread the Tim Tam chocolate evenly over the chilled caramel. Chill **45–60 minutes** until firm.

• 8

  Step 8: Slice cleanly

  Lift out using the paper overhang. For neat cuts, warm a knife under hot water, wipe dry, then slice into **16 squares**.

Tips

• **Texture control:** Cook the caramel until properly thick—if it’s still runny after 6 minutes, keep whisking over medium-low heat until it coats the whisk and looks slightly “lazy” when stirred.
• **No food processor?** Crushing Tim Tams in a bag works well—aim for fine crumbs so the top sets smoothly.
• **Golden syrup note:** Golden syrup gives classic Anzac flavour, but **honey** works if that’s what you have.
• **Storage:** Keeps **5 days** in an airtight container (cool room temp or fridge). If refrigerated, let sit **10 minutes** before serving for the best bite.
• **Serve with:** A cup of tea, or lightly salted whipped cream for an extra-decadent plate-up.

Nutrition (per serving, estimate)