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1: Preheat oven to 180'c
2. Place the flour, dessicated coconut, sugar and 140g melted butter in a bowl and stir till mix resembles coarse breadcrumbs
3. Using back of spoon, press into 20cm x 30cm tin lined with baking paper. Bake 20- 25 mins till golden brown
4. Allow to cool 10 mins
5. Spread caramel over cooled base
6. Combine shredded coconut, oats, golden syrup and 80g melted butter in a bowl. Mix and spread over caramel topping
7. Bake 20-25 mins till golden
8. Allow to cool COMPLETELY before cutting
(# To make caramel #
Combine ingredients in small saucepan. Stir over moderate heat till boiling. Continue stirring 5 mins. Allow to cool. Spread over base.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (662g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3042 | ||
Calories from Fat: 2023 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 224.8g | 300 % | |
Saturated Fat 142.2g | 711 % | |
Monounsaturated Fat 58.9g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 639.5mg | 197 % | |
Sodium 631.3mg | 22 % | |
Potassium 1540.5mg | 41 % | |
Total Carbohydrate 239.2g | 70 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 239.2g | ||
Protein 33.6g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3042
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