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    Home » Recipes » Bars Brownies & Slices » Chocolate Chip ANZAC Slice

    Chocolate Chip ANZAC Slice

    Published: Feb 7, 2022 by Lucy · This post may contain affiliate links · 9 Comments

    Jump to Recipe
    Slices of an oat and chocolate chip slice placed on baking paper.

    Crunchy on the edges and chewy in the middle, this delicious ANZAC slice is so quick and easy to prepare. It contains the classic textures and butterscotch flavour found in traditional ANZAC biscuits, but in slice form! Dotted throughout with chocolate chips for extra indulgence, it takes just 10 minutes to prepare and is perfect for lunchboxes or after school.

    Pieces of ANZAC slice laid out on baking paper

    **Please note that my ANZAC Slice recipe has been approved for publishing by the Australian Department of Veterans Affairs.  

    Originating in Australia and New Zealand, ANZAC biscuits are eaten all year round, but are traditionally made to commemorate ANZAC Day on the 25th of April every year.

    ANZAC Day is an annual day of remembrance to honour the members of the Australian and New Zealand Army Corps (ANZAC) and marks the anniversary of the first major military action fought by ANZAC forces in the First World War. And now it is also a day to celebrate all Australian and New Zealand personnel who serve in wars and conflicts. Lest we forget.

    This recipe uses the exact same recipe as my classic ANZAC slice, but also features a hit of chocolate chips. It is based on my classic ANZAC biscuit recipe, but rather than rolling into balls for biscuits, the mixture is baked into a slice and then cut into squares, which is a great time saver!

    Why You're Going To Love This Recipe

    • Quick and easy – 10 minutes of prep is all that you need. It’s a great recipe for kids to help with too!
    • One bowl recipe – who doesn’t love a recipe with minimal dishes and minimal mess?!
    • Classic ANZAC flavours – this chocolate chip ANZAC slice is soft and chewy and has the familiar buttery caramel flavours that we know and love.
    • Long lasting – make a batch and store it in your pantry for 2 weeks (if it lasts that long!)
    • Budget friendly – this recipe only requires a handful of common pantry staples like flour, oats and golden syrup.
    Close up of a chewy oat slice with chocolate chips

    What You Need

    This is such a budget-friendly recipe, made from simple pantry and fridge staples. And I bet you already have most of them in your cupboard right now!

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    All ingredients for ANZAC slice laid out on a marble benchtop.
    • Butter – salted or unsalted butter can be used in this recipe. For the signature ANZAC biscuit texture and rich buttery flavour, I recommend using real butter rather than margarine or butter substitutes.
    • Golden syrup – also known as ‘light treacle’ in the UK, golden syrup is a thick, amber coloured syrup that tastes like toffee and is commonly used in baking. In this recipe, it gives the slice its signature, warm caramel flavour. It can be swapped for honey, light molasses, corn syrup or maple syrup if required, but the flavours of the slice won’t be quite the same as traditional ANZAC slice. I highly recommend using golden syrup where possible.
    • Water
    • Bicarbonate of soda – also known as baking soda or bicarb soda, it is the rising agent in this recipe.
    • Rolled oats – if you only have 'quick oats' on hand, you can substitute with these.
    • Plain flour - also known as all purpose flour.
    • Brown sugar
    • Desiccated coconut – traditionally, desiccated coconut is used. But you could also use shredded coconut if preferred.
    • Chocolate chips – you can use any type of chocolate chip or chocolate baking chip. For best results, I recommend using a good quality chocolate like Cadbury that you know and love. While I use milk chocolate, you could also use white or dark chocolate if preferred.
    Baked slice on a white cake stand and wooden board

    Step By Step Instructions

    I just love how simple it is to make this chocolate chip ANZAC slice! Just a handful of easy baking staples and 10 minutes prep is all you need.

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Make The Butter Mixture

    Place the butter, golden syrup and water in a microwave-safe bowl. Microwave at 50% power in 30 second bursts, stirring each time, until melted and then stir through the bi-carb soda.

    A bowl containing butter and golden syrup.
    Bicarbonate of soda being added to melted butter mixture in a bowl

    The addition of the bicarb soda makes the mixture go bubbly and foamy.

    Butter and golden syrup mixture frothy in a bowl

    Step 2 - Add The Dry Ingredients

    Add the oats, flour, brown sugar and coconut and stir.

    Dry ingredients added to the frothy mixture in a glass bowl.
    A crumbly oat mixture in a mixing bowl

    Fold through the chocolate chips.

    Chocolate chips on top of sa crumbly mixture in a bowl

    Step 3 - Bake

    Press the mixture firmly into your prepared baking tray and bake according to the instructions below. When ready, the top of the slice will be lightly golden brown.

    Once baked, leave the slice in the baking tray for 10 minutes before transferring to a wire rack to finish cooling.

    Top view of slice pressed into a baking tray.

    Expert Tips And FAQs

    Allow the slice to cool in the tin before lifting out.

    The slice will be a little soft when first removed from the oven. So allow it to cool slightly before attempting to lift it out of the baking tray. Leaving the sides of the baking paper a little longer on the edges will help you to easily remove the slice from the tray.

    Storage

    Chocolate chip ANZAC slice can be stored in an airtight container for around 2 weeks. After 3 days, it will start to lose its crunch and soften in the container but tastes just as good! It can also be stored in the fridge.

    Can I freeze ANZAC slice?

    ANZAC slice can be frozen for up to 3 months. To freeze, allow the slice to cool completely and then cut into squares. Place the slices into an airtight container and separate any layers with baking paper. To thaw, leave them in the fridge overnight or leave the slices at room temperature for half an hour or so. Perfect for popping into lunchboxes!

    What does ANZAC day represent?

    ANZAC Day is an annual day of remembrance to honour the members of the Australian and New Zealand Army Corps (ANZAC) and marks the anniversary of the first major military action fought by ANZAC forces in the First World War. And now it is also a day to celebrate all Australian and New Zealand personnel who serve in wars and conflicts. Lest we forget.

    Pieces of choc chip ANZAC slice arranged on a white cake stand

    Related Recipes

    If you love this chewy, delicious slice, then I think you'll love these recipes too!

    • Almond, Cranberry & Dark Chocolate Granola Bars
    • Nut-Free Muesli Bars
    • Chocolate Chip Granola Bars
    • Chewy ANZAC Biscuits | Easy Recipe

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel

    Pieces of chocolate chip ANZAC slice on a sheet of baking paper.

    Chocolate Chip ANZAC Slice

    Crunchy on the edges and chewy in the middle, this delicious chocolate chip ANZAC slice is so quick and easy to prepare.
    5 from 22 votes
    Print Pin Rate
    Course: Snacks, sweet
    Cuisine: Slices
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 16 serves
    Calories: 324kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 125 g butter chopped
    • 2 tbs golden syrup
    • 2 tbs water
    • ½ tsp bicarbonate of soda
    • 90 g (1 cup) rolled oats (or quick oats)
    • 125 g (1 cup) plain flour
    • 135 g (⅔ cup) brown sugar
    • 65 g (⅔ cup) desiccated coconut
    • 150 g chocolate chips

    Instructions

    Conventional Method

    • Preheat oven to 150 degrees celsius (fan-forced). 
    • Grease and line a 17cm x 28cm rectangular baking tray with baking paper and set aside. 
    • Place the butter, golden syrup and water in a microwave-safe bowl. Microwave on 50% power, in 30 second bursts, stirring each time, until melted. Stir through the bi-carb soda. The mixture will froth up.
    • Add the rolled oats, flour, brown sugar and coconut and stir.
    • Fold through the chocolate chips. 
    • Place the mixture into the tray and press down firmly.
    • Bake for approximately 25 minutes or until lightly golden brown.
    • Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely.
    • When the slice has cooled completely, cut it into slices.

    Thermomix Method

    • Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 17cm x 28cm rectangular baking tray with baking paper and set aside. 
    • Place the butter, golden syrup and water into the TM bowl. Melt for 3 minutes on 80 degrees, Speed 2 (or until melted).
    • Add the bi-carb soda and mix for 5 seconds, Speed 3. 
    • Add the rolled oats, flour, brown sugar and coconut to the TM bowl and mix for 10 seconds, Reverse, Speed 3. Allow to cool slightly. 
    • Add the chocolate chips and mix for 5 seconds, Reverse, Speed 3. 
    • Place the mixture into the tray and press down firmly. Bake for approximately 25 minutes or until lightly golden brown.
    • Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely. When the slice has cooled completely, cut it into slices.

    Notes

    RECIPE NOTES:
    • Golden syrup – also known as ‘light treacle’ in the UK, golden syrup is a thick, amber coloured syrup that tastes like toffee and is commonly used in baking. In this recipe, it gives the slice its signature, warm caramel flavour. It can be swapped for honey, light molasses, corn syrup or maple syrup if required, but the flavours of the slice won’t be quite the same as traditional ANZAC slice. I highly recommend using golden syrup where possible.
    • Cooling - the slice will be a little soft when first removed from the oven. So, allow it to cool slightly before attempting to lift it out of the baking tray. Leaving the sides of the baking paper a little longer on the edges will help you to easily remove the slice from the tray.
    • Storing - chocolate chip ANZAC slice can be stored in an airtight container for around 2 weeks. After 3 days, this slice will start to soften in the container but still tastes just as good! It can also be stored in the fridge.
    • Freezer friendly - ANZAC slice can be frozen for up to 3 months. To freeze, allow the slice to cool completely and then cut into squares. Place the slices into an airtight container and separate any layers with baking paper. To thaw, leave them in the fridge overnight or place the slices at room temperature for half an hour or so. Perfect for popping into lunchboxes.

    Nutrition

    Calories: 324kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 136mg | Fiber: 4g | Sugar: 19g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Gay

      July 26, 2022 at 3:18 pm

      5 stars
      A very tasty slice and so easy to make

      Reply
      • Lucy

        August 03, 2022 at 4:27 pm

        I'm thrilled you liked it!

        Reply
    2. Carla

      June 21, 2020 at 1:46 pm

      5 stars
      This slice is sooo delicious!

      Reply
      • Lucy

        June 21, 2020 at 8:44 pm

        Thank you so much!

        Reply
    3. Chivonne

      March 02, 2018 at 10:29 pm

      I love every one of your recipes, but this had a strong bi-carb flavour. Or perhaps I put too much bi-carb in...?!

      Reply
      • Lucy Mathieson

        March 03, 2018 at 5:46 am

        Hi there, hmm there shouldn't really be much of a bi-carb flavour once it's baked. I'm sorry - I havent noticed that before! Are you using measuring teaspoons when you add the bi-carb in?

        Reply
    4. Lucy

      February 28, 2018 at 11:08 am

      Absolutely love this! Making it a second time as it was so yummy the first. Have made a mental note for next time to reduce bute amount to 100g as I both times I’ve made it it has seemed a little oozey.

      Reply
      • Lucy Mathieson

        February 28, 2018 at 8:25 pm

        Yay! I'm so glad you like it Lucy - and yes it's always good to play around until you get a recipe exactly as you like it!

        Reply
    5. Diana Lopes

      January 26, 2018 at 3:06 am

      This cookies looks so yummy! Kind of like some type of brownie? Don't know yet, but I'll sure give it a try!

      Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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