- Prep time 15 minutes
- Cook time 30 minutes
- Makes 20 bars
These anzac biscuit bars are like a fancy Oceania version of flapjacks, but this time they are topped with a cornflake crunch that makes this one a standout dish —Sylvie Taylor @ Roamingtaste
What You'll Need
1 1/2 tablespoons
chocolate (I mixed 50/50 milk and dark chocolate so as not to be too sweet)
Sea salt to finish
- Preheat the oven to 160°C/320F and greaseproof a baking tin.
- Place the flour, sugar, coconut and oats into a bowl and mix to combine, making a well in the center.
- In a saucepan over medium low heat place the butter and golden syrup until combined and melted.
- Mix together the boiling water and baking soda. Add to the melted butter and stir to combine.
- Remove from the heat and pour into the oat mixture.
- Stir through until the entire mixture is coated in the butter syrup sauce, ensuring there are no clumps of flour or oats at the bottom of the bowl.
- Spoon the entire mixture into your tin, spreading evenly.
- Bake for approximately 25 minutes or until completely golden on top, but still soft enough to feel your finger slightly sink into the bars when touched lightly.
- Remove and set aside to cool.
- Meanwhile, melt the chocolate in a double boiler until smooth.
- Remove and pour in the cornflakes, stirring to coat fully. If you crush the cornflakes in this process, don’t worry, that’ll help ensure they are fully covered in the chocolate.
- Spoon every last ounce of the chocolate onto the cooled bars and spread out with the back of a spoon, it might feel a bit stiff to move about, but will cover the top by continuing to stir with the back of your spoon.
- Sprinkle sea salt over the top and place in the fridge to set for at least 30 minutes.
- Allow to come to room temperature before removing, slicing and serving.
- Try to only eat one of these.