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When I think of Aussie recipes I often think anything Anzac slice or biscuit related, caramel slice and macadamias (along with LOTS of other things of course!). I thought to myself “Why not combine the three?”. So I present to you my Anzac Caramel Macadamia Slice!

This slice is made up of a Anzac slice base topped with delicious macadamias and homemade caramel condensed milk. As you can tell from that it is a very sweet slice so a little goes a long way!

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Anzac Caramel Macadamia Slice
Serves 20
This can be frozen.
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 190g plain flour
  2. 120g rolled oats
  3. 90g brown sugar, can reduce however
  4. 85g desiccated coconut
  5. 100g butter, melted
  6. 4 Tbsp golden syrup
  7. 1 tsp vanilla bean paste
  8. 1 tsp baking powder
  9. ½ tsp salt
Caramel Macadamia layer
  1. 140g milk powder
  2. 100g dark brown sugar
  3. 1 Tbsp golden syrup
  4. 50g butter
  5. 90g water
  6. 1 tsp vanilla bean paste
  7. 150g macadamias
Caramel layer
  1. Place all caramel layer ingredients into bowl except macadamias. into bowl.
  2. Cook 9 minutes / 90C / Speed 4.
  3. Allow to cool and thicken whilst preparing the base.
  1. Preheat oven to 180C. Line a lamington tray with baking paper.
  2. Place butter, golden syrup, vanilla into bowl. 9 minutes / 100C / Speed 2.
  3. Add baking powder and salt. Speed 5 / 5 seconds.
  4. Add remaining base ingredients into bowl. Speed 2 / 5 seconds. Use a spatula to mix completely.
  5. Place into lined tray and compress well to compact the slice.
  6. Bake for 10 minutes.
  1. Place macadamias over the base in an even layer.
  2. Pour over caramel.
  3. Bake for 25-30 minutes, turning the tray every 5 or so minutes to ensure even cooking. A little wobble in the middle is fine but you are looking for a firmer texture.
  4. Allow to cool completely before slicing into 20+ pieces.
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