Tray bakes are one of my favourite desserts to make. These bite sized slices are perfect for any occasion. I made this salted caramel chocolate slice specially for ANZAC day. It’s my own twist to spice up the traditional ANZAC day cookie. For the base, I used my ANZAC day cookie recipe and spread it across a square pan. The good thing about making the base is that it requires no baking equipment except for a mixing bowl, measuring cup and a weighing scale – saves me from loads of washing.  Nutrition per slice (serves 30) Ingredients for the base 150g plain flour 60g desiccated coconut 90g rolled oats 80g brown sugar 2 tbs maple syrup 0.5 tsp bicarbonate soda mixed with 1.5 tbs boiling water 150ml grapeseed oil Ingredients for the salted caramel 80ml water 250g caster sugar 120g double cream 15g unsalted butter 1 tsp salt 0.5 tsp vanilla essence Ingredients for the chocolate ganche 400g dark chocolate – I used Lindt 70% dark 150ml full cream milk 15g unsalted butter Directions Preparation …