Casey's ANZAC Caramel Slice

Baking - sweet

Preparation time

15min

Total time

2h 30min

Portion

10 portion(s)

Level

easy

TM 7
TM 6
TM 5
TM 31

by CaseyDeBlecourt

published: 2026/02/07

changed: 2026/02/07

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Ingredients

ANZAC Base

90 grams rolled oats
80 grams Shredded coconut
90 grams plain flour
1/2 tsp bicarbonate of soda
120 grams coconut oil
60 grams Maple syrup
40 grams Coconut sugar
2 tablespoons Boiling water

Caramel

480 grams sweetened condensed milk, plant based if desired
50 grams Coconut sugar
180 grams coconut oil

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Recipe's preparation

Preparation

Pre-heat oven to 190°C

Line a slice tin with baking paper and set aside.

ANZAC Base

Place coconut oil into mixing bowl.
Melt 2 min/80°C/speed 2

Add maple syrup, coconut sugar and boiling water.

Mix 10 sec/speed 3

Add oats, coconut oil, flour and bicarbonate soda.

Mix 15 sec/speed 3

Press mixture firmly in to prepared tin.

Bake 15 min until lightly golden.

Set aside.

Clean Mixing Bowl

Wash and dry mixing bowl.

Caramel

Place condensed milk and sugar in to mixing bowl.

Cook 15 min/100°C/speed 2

Add coconut oil.

Mix 30 sec/speed 3

Assembly

Pour caramel over baked base.

Freeze 2 hours until set.

Cut in to squares.

Store in an airtight container in freezer for up to 2 months.

Tip

Extra Crunch: Sprinkle 30g chopped walnuts or almonds over the base before baking.

Chocolate Topping: Melt 150g dark chocolate and spread over set caramel. Freeze 10 minutes to set.

Less Sweet: Reduce coconut sugar in caramel to 30g.

Clean Cuts: Dip knife in hot water and wipe dry between slices.

Thermomix Model

Recipe is created for
TM 7
Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Baking Freezing Biscuit/cookie Cake Praline/sweets Creative Easy Low budget Natural Quick Australian New Zealand Dessert Egg free Gluten free Non-dairy Nut free Everyday Gift Party Snack