Anzac crumble bars

Anzac crumble bars

Salted Caramel Dreams
12 bars
River Thompson

Inspired by my Australian friend, Elle, these bars have all the delicious flavours of a classic Anzac biscuit but with a comforting layer of thick salted caramel, sweet coconut macaroon and oaty crumble. I hope I’ve done her proud!


Quantity Ingredient

Base and crumble top

Quantity Ingredient
175g salted butter, plus extra for greasing
50g jumbo rolled oats
50g instant oats
50g desiccated coconut
1/2 teaspoon bicarbonate of soda
225g plain flour
100g soft light brown sugar
1 teaspoon sea salt
75g golden syrup

Caramel filling

Quantity Ingredient
350g Classic salted caramel sauce, at room temperature
40g plain flour

Macaroon topping

Quantity Ingredient
100g desiccated coconut
100g caster sugar
2 large free-range egg whites
1/2 teaspoon sea salt


  1. Preheat the oven to 160°C (325°F/Gas 3). Butter and line a 30 × 20 cm baking tin with baking parchment.
  2. Measure out both types of oats, desiccated coconut, bicarbonate of soda, plain flour, brown sugar and sea salt into a large bowl. Whisk together with a fork to combine, breaking up any sugar clumps as you go, then set to one side.
  3. In a small saucepan over a low heat, melt together the golden syrup and butter. Pour over the dry ingredients and bring together with the fork to form a soft crumble. Spoon two-thirds of the mixture into the bottom of the prepared pan, press down and smooth to an even layer. Reserve the remaining third for topping later.
  4. Bake for 10–12 minutes, or until just golden and slightly puffed. Remove from the oven and leave to cool in the pan while you make the caramel filling and macaroon topping.
  5. In a medium bowl, mix the salted caramel sauce with the flour to form a thick paste. Set to one side.
  6. To make the macaroon topping, combine all the ingredients in a small saucepan. Cook over a low heat, stirring often, until the mixture is loosened. Continue to cook until the mixture thickens again and clumps when pressed to the side of the pan. Stir often to avoid scorching. Remove from the heat and set to one side.
  7. Once the base has cooled, spread over the caramel paste using a small offset spatula to form an even layer, leaving a 2.5 cm border from the edge of the pan.
  8. Using a pair of teaspoons, dollop out mounds of the macaroon mixture, almost covering all of the caramel. Sprinkle over the remaining third of the crumble and return the pan to the oven for 15 minutes, or until the top is golden and the caramel almost set.
  9. Remove from the oven and leave to cool in the pan on a cooling rack. Once completely cool, gently remove from the pan and slice into 12 pieces.
  10. Store in an airtight container for up to 3 days.
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