Gluten Free Gooey Caramel Anzac Slice

Gluten Free Gooey Caramel Anzac Slice 03

Gluten Free Gooey Caramel Anzac Slice

This gluten free gooey caramel slice was made by using Chelsea Soft Brown Sugar and Chelsea Golden Syrup – to give it that delicious gooey caramel centre.  Along with some gluten free products, this slice is actually quite the treat.

My husband couldn’t believe it when he ate it – said it was an improvement on the original!  Thanks mate ????

You can make this with regular ingredients by substituting them out with the same quantities as per below. It really is worth it!



1½ cups gluten free self raising flour
½ cup Chelsea Soft Brown Sugar
140g butter, melted

395g can condensed milk
2 Tbsp Chelsea Golden Syrup
50g butter

½ cup gluten free shredded coconut
1 cup gluten free muesli (without dried fruit)
½ cup Chelsea Soft Brown Sugar
60g butter, melted


Pre-heat oven to 175 degrees. Line the base of a slice tin with baking paper.

Combine the gluten free self raising flour, and Chelsea Soft Brown Sugar in a bowl. Next add the melted butter and mix well. Press mixture evenly into the tin – to form a base. Bake for 10-12 minutes until pale golden and just set.

Pour the condensed milk, Chelsea Golden Syrup and butter into a pot and heat over a medium heat on the stove. Stir until golden and thickened. Set aside to cool for 5 minutes while making the topping.

Combine coconut, gluten free cereal, Chelsea Soft Brown Sugar and butter and stir well.
Pour the caramel over the slice base and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Set aside to cool before cutting into slices. I found putting it in a container, in the fridge was a great way to store it. It won’t go so hard that you can’t eat it, and it will keep for a long time (if you can resist eating it haha).

Gluten Free Gooey Caramel Anzac Slice 07

This post was made possible thanks to Chelsea!



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