Anzac Slice with Choc Macadamia Filling

This Anzac Slice takes Australia and New Zealand's much-loved biscuits and puts it in a slice with an incredible chocolate and macadamia filling.

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• The Recipe
• Ingredient notes
• How to make Anzac Slice
• Recipe FAQs
• More recipes that use oats
• Anzac Slice with Choc Macadamia filling

The Recipe

This recipe uses a traditional Anzac Biscuit mixture, however I've cooked it up in slice form with a chocolate fudge and macadamia filling – inspired by my mum's Chocolate Oat Slice recipe.

(If you LOVE slices, you can find the entire Cooking with Nana Ling slice collection here.)

I've chosen macadamias as the nuts as they are Aussie-grown and one of Australia's wonderful native foods. And, of course, they taste like a dream with chocolate!

(If you love macadamias, check out my Macadamia Cookies recipe too!)

NOTE: I know that the word 'Anzac' is protected and spoke to The Department of Veterans' Affairs to ensure this was an accepted use of the word Anzac before publishing this recipe.

Ingredient notes

To make the Anzac Biscuit base, you'll need:

• rolled oats
• plain flour
• brown sugar
• desiccated coconut
• butter, melted
• golden syrup
• bicarb soda
• boiling water.

For the filling, you'll need:

• chocolate (dark or milk or a combination of both)
• condensed milk
•  butter
• macadamias, halved (you can buy them already halved)
• vanilla extract.

Ingredient quantities can be found in the recipe card at the end of this post.

How to make Anzac Slice

Start by:

• greasing a slice tin and lining with baking paper (leaving excess on the sides to lift out slice once set)
• pre-heating the oven to moderate (180 degrees celsius, fan-forced)
• measuring out ingredients.

Making the base

Combine the butter and golden syrup in a saucepan and stir gently over low heat until melted.

Mix the bicarb soda with boiling water and add to the melted mixture. Wait for the mixture to froth and then combine with the dry ingredients.

Making the filling

Combine the chocolate (broken into pieces), condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted, and then add the vanilla extract and nuts. Stir to combine.

Putting it all together

Place about ⅔ of the Anzac Biscuit base mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.

Pour the filling over the slice base and spread out evenly. 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 (to allow the chocolate fudge to set) before cutting into squares using a sharp knife.

Recipe FAQs

More recipes that use oats

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