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An oat and coconut biscuit base gets loaded up into layered bars with these Anzac Millionaires Bars (with Chocolate and Caramel). Think of a classic Aussie Anzac cookie: syrup, oats, coconut and other good things. Top with a thick slab of caramel, a layer of dark chocolate and some coconut on top. These take a classic millionaires shortbread to a whole new level.
I can’t claim full credit for these: I spotted something similar in a local cafe in NE Scotland. I knew I wanted to create something similar so off home I came to experiment! The caramel and chocolate are a tried and tested topping that I use for other similar bakes.
This recipe makes a full 8″ square tin, which I tend to cut into 9 squares. Feel free to double with two pans/cut into different servings!
Top tips to nail your Anzac Millionaires Bars (with Chocolate and Caramel)
- Caramel: This caramel gets seriously hot, so take care with an apron and other precautions. Also, you’ll see the instruction to keep stirring/directions for heat. Stick to these or there’s a chance of splitting (butter separating from the mixture).
- Split Caramel: This has happened to me more than I care to admit. A case of butter getting shocked by temperature/not being stirred enough. To remedy, simply remove the whole pan from the heat and let cool. Once cool, stir together vigorously and it should come together again. You may need to add some hot water to aid this. Then, either continue to heat until you hit the right colour, or pour straight onto the base.
- Anzac Base: I make directly in a saucepan, using pre-weighed out dry ingredients so it comes together in no time. The mixture is sticky and may not feel like quite enough for your tin but trust the process!
For these Anzac Millionaires Bars (with Chocolate and Caramel), I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to make the shortbread layer (with a mixer like this). If you want more traybake recipes try these Golden Millionaires Shortbread or these Biscuit Blondies. For videos and baking inspiration, head on over to my Instagram.
Anzac Millionaires Bars (with Chocolate and Caramel)
Ingredients
- 70 g Butter
- 60 g Golden Syrup
- 95 g Light Brown Sugar
- 75 g Oats
- 75 g Plain Flour
- 1/2 tsp Baking Soda
- 40 g Dessiccated Coconut
For the Caramel
- 397 g Condensed Milk (1 regular tin)
- 200 g Butter
- 3 tbsp Golden Syrup
- 3 tbsp Granulated Sugar
For the Chocolate Topping
- 250 g Dark Chocolate
- Desiccated Coconut Optional
Instructions
- Preheat the oven to 180C/160C Fan/Gas 5. Line an 8" square baking tin.
- Make the Anzac biscuit layer: place the butter, golden syrup and brown sugar in a medium pan over a medium heat. Heat and stir until melted and combined. Turn off the heat, add in the flour, oats, baking soda and coconut. Mix to form a sticky paste/dough.
- Spread this into the lined tin and bake 25 minutes. Make the caramel whilst this is cooling.
- Combine all caramel ingredients in a medium saucepan and place over medium heat. Let everything melt/combine before cranking up the heat, bringing the mixture to a boil.
- Keep stirring everything for at least 5 mins whilst boiling – it will be bubbly and may splash so keep an eye on it and be careful! After about 6/7 minutes, the mixture should be golden/just edging on light brown and thickening up (keep going if not, until you reach this stage). Remove from the heat once it reaches this stage and pour it over the shortbread. Chill for at least an hour, until set.
- Once the caramel has set, make the chocolate layer. Do this by breaking up the chocolate into a small bowl and microwaving in 20 second intervals, stirring in between, to prevent it from burning.Â
- Pour the chocolate over the caramel layer. Sprinkle over more coconut to decorate (optional), and let set in the fridge another hour before slicing. Slice with a hot knife for best results!
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