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

1. 150g plain flour
2. 60g desiccated coconut
3. 90g rolled oats
4. 80g brown sugar
5. 2 tbs maple syrup
6. 0.5 tsp bicarbonate soda mixed with 1.5 tbs boiling water
7. 150ml grapeseed oil

Ingredients for the salted caramel

1. 80ml water
2. 250g caster sugar
3. 120g double cream
4. 15g unsalted butter
5. 1 tsp salt
6. 0.5 tsp vanilla essence

Ingredients for the chocolate ganche

1. 400g dark chocolate – I used Lindt 70% dark
2. 150ml full cream milk
3. 15g unsalted butter

Directions

Preparation time: 30 min
Baking time: 20-25min or when the base turns golden brown

1. Preheat the oven to 170 degrees
2. Line an 8 inch square pan with baking paper
3. Place the flour, coconut, rolled oats and combined sugar in a large bowl and stir with a wooden spoon to combine
4. Combine 1.5 tablespoon of boiling water and bicarbonate soda in a small bowl. Mix it with the grapeseed oil, maple syrup and dry ingredients together
5. Roll it out onto the square pan and place it into the oven to bake for 20-25min or until the base turns brown
6. Once the base is done, leave it out to cool
7. While the base is cooling, Dissolve 250g of caster sugar into 80ml water
8. Place it in a cooking pan and heat it over a small flame until the mixture turns golden brown – takes about 4 to 5min
9. Remove it from the heat and add in the double cream, vanilla essence, butter and salt. Mix it well.
10. Leave it to cool
11. Once the salted caramel has cooled down, pour it over the cooled cookie base and leave it in the fridge to cool even further.
12. To prepare the chocolate ganache, chop up 400g of dark chocolate into small pieces
13. Heat up 150ml of milk and 15g of butter in a sauce pan and remove it from the heat before it starts to boil
14. Pour the heated milk mixture over the dark chocolate pieces and using a wooden spoon, mix it well until all the chocolate has melted.
15. Pour the chocolate ganache over the salted caramel and leave it to cool for at least four hours.