edd kimber’s anzac caramel chocolate slices

Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

My Books

 

 

 


edd kimber's anzac caramel chocolate slices | Nik Sharma

 

As the fall cookbook season slowly approaches us, one of the books I’m particularly excited about is Edd Kimber’s , One Tin Bakes (Kyle Books, 2020). Edd’s a pastry whiz, and this book has an exciting theme that runs throughout the book, a baking tray. You won’t need bundt pans or different-sized cake pans, just a 9 by 13 inch [22 by 33 cm] baking tray that’s about 2 inches [5cm] deep to prepare the recipes in this book.

Edd’s desserts are masterfully wide-ranging, from the Anzac bars featured today to tahini swirl buns, and a gorgeous plum roll cake. If you’re looking for a fun and inventive take on desserts, this is a book you will love for a long time to come.

The Anzac bars are built with a crunchy oatmeal and coconut base, a chewy sweet layer of caramel, bittersweet chocolate, and a light sprinkling of salt flakes. Every bite is a combination of different textures and tastes, and I think this is a dessert that is a wonderful finish to a summer barbecue, but of course, you can eat these whenever you want.

 

 

 


edd kimber's anzac caramel chocolate slices | Nik Sharma

 

edd kimber’s anzac caramel chocolate slices (recipe from One Tin Bakes 2020, reprinted with permission from Edd Kimber and Kyle Books)

Makes 20

For the anzac base

85g (3oz/2⁄3 cup) plain (all-purpose) flour

60g (21⁄4oz/3⁄4 cup) rolled oats

40g (11⁄2oz/1⁄2 cup) desiccated coconut

1⁄4 teaspoon flaked sea salt

75g (23⁄4oz/2⁄3 stick) unsalted butter

2 tablespoons golden syrup or clear honey

100g (31⁄2oz/1⁄2 cup – 2 teaspoons) light brown sugar

1⁄4 teaspoon bicarbonate of soda

 

for the caramel filling

 

100g (31⁄2oz/7 tablespoons) unsalted butter

397g (14oz) can condensed milk 2 tablespoons golden syrup or clear honey

55g (2oz/1⁄4 cup) light brown sugar

 

for the topping

200g (7oz) dark chocolate,

melted flaked sea salt, for sprinkling (optional)

 

Preheat the oven to 180°C (350°F), Gas Mark 4. Line the baking tin with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips. To make the base, combine the flour, oats, coconut and salt in a large bowl. Place the butter, golden syrup or honey and sugar in a saucepan and cook over a medium heat, stirring every now and then, until melted. Remove from the heat and add the bicarbonate of soda and 1 tablespoon of water, stirring together for a minute until the mixture is a little foamy. Pour this over the oat mixture and mix together until well combined. While the Anzac mixture is still warm, tip it into the prepared tin and press into a flat and even layer. Bake for 20–25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel. Add all the caramel filling ingredients to a medium-sized saucepan and cook, stirring constantly, until the mixture comes to a simmer. Reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching, for 10–15 minutes, until the mixture has thickened and darkened a shade or two. Remove from the heat and pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes. For the topping, pour the melted chocolate over the caramel and use an offset spatula to spread it out evenly. Pop the tin in the refrigerator and leave for a couple of hours to allow everything to fully set (if you want to sprinkle with sea salt, allow the chocolate to turn a little tacky before sprinkling, otherwise it will sink into the chocolate). To serve, remove from the tin using the parchment paper and cut into squares. I keep these in the refrigerator, as the chocolate isn’t tempered, but I allow them to come to room temperature before serving as the textures will be at their best. Store in a sealed container for 4–5 days.

NOTE If you have an instant-read thermometer, the caramel, when ready, should reach 112°C/235°F.

As the fall cookbook season slowly approaches us, one of the books I’m particularly excited about is Edd Kimber’s, One Tin Bakes (Kyle Books, 2020). Edd’s a pastry whiz, and this book has an exciting theme that runs throughout the book, a baking tray. You won’t need bundt pans or different-sized cake pans, just a 9 by 13 inch [22 by 33 cm] baking tray about 2 inches [5cm] deep to prepare the recipes in this book.

Edd’s desserts are masterfully wide, ranging from the Anzac bars featured today to tahini swirl buns and a gorgeous plum roll cake. If you’re looking for a fun and inventive take on desserts, this is a book you will love for a long time to come.

The Anzac bars are built with a crunchy oatmeal and coconut base, a chewy sweet layer of caramel, bittersweet chocolate, and a light sprinkling of salt flakes. Every bite is a combination of different textures and tastes, and I think this is a dessert that is a wonderful finish to a summer barbecue, but of course, you can eat these whenever you want.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Edd Kimber’s anzac caramel chocolate slices

  • Yield: 20 bars

Ingredients

For the Anzac Base

85 g (3 oz/2⁄3 cup) plain (all-purpose) flour

60 g (2 1⁄4 oz/3⁄4 cup) rolled oats

40 g (1 1⁄2 oz/1⁄2 cup) desiccated coconut

1⁄4 teaspoon flaked sea salt

75 g (2 3⁄4 oz/2⁄3 stick) unsalted butter

2 tablespoons golden syrup or clear honey

100g (31⁄2 oz/1⁄2 cup2 teaspoons) light brown sugar

1⁄4 teaspoon bicarbonate of soda

For the Caramel Filling

100 g (31⁄2 oz/7 tablespoons) unsalted butter

397 g (14 oz) can condensed milk 2 tablespoons golden syrup or clear honey

55 g (2 oz/1⁄4 cup) light brown sugar

For the Topping

200 g (7 oz) dark chocolate,

melted flaked sea salt, for sprinkling (optional)

Instructions

  1. Preheat the oven to 180°C (350°F), Gas Mark 4. Line the baking tin with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips.
  2. To make the base, combine the flour, oats, coconut and salt in a large bowl. Place the butter, golden syrup or honey and sugar in a saucepan and cook over a medium heat, stirring every now and then, until melted. Remove from the heat and add the bicarbonate of soda and 1 tablespoon of water, stirring together for a minute until the mixture is a little foamy. Pour this over the oat mixture and mix together until well combined.
  3. While the Anzac mixture is still warm, tip it into the prepared tin and press into a flat and even layer. Bake for 20–25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel. Add all the caramel filling ingredients to a medium-sized saucepan and cook, stirring constantly, until the mixture comes to a simmer.
  4. Reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching, for 10–15 minutes, until the mixture has thickened and darkened a shade or two. Remove from the heat and pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes. For the topping, pour the melted chocolate over the caramel and use an offset spatula to spread it out evenly. Pop the tin in the refrigerator and leave for a couple of hours to allow everything to fully set (if you want to sprinkle with sea salt, allow the chocolate to turn a little tacky before sprinkling, otherwise it will sink into the chocolate).
  5. To serve, remove from the tin using the parchment paper and cut into squares. I keep these in the refrigerator, as the chocolate isn’t tempered, but I allow them to come to room temperature before serving as the textures will be at their best. Store in a sealed container for 4–5 days.

Notes

  • If you own an instant-read thermometer, the caramel will be ready when the temperature reaches 112C/235F.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This post may contain affiliate links. Please read the Privacy Policy for more details.

Order your copy of the best-selling James Beard nominated cookbook, The Flavor Equation.