Chocolate Chip ANZAC Slice… a 10 minute super simple recipe that the whole family will love. A classic favourite with a hit of chocolate!
Do you love:
- easy recipes;
- that taste yum;
- … and that everyone will eat
??
If you answered ‘yes, yes, yessity yes’, then you have come to the right place and the right recipe. Here it’s all about crowd-pleasing (aka toddler/kid-pleasing) recipes that are super delicious.
… Which bring me to this Chocolate Chip ANZAC Slice!! This is the exact same recipe as my classic ANZAC Slice… but with a hit of chocolate chips (because the only thing that can make an already yummy recipe even better, is chocolate!).
This one-bowl wonder is so quick and easy to prepare – in fact, it’s a great one for the kids to help with (or make on their own!). Simply melt, mix and bake. Oh and eat. Definitely eat.
This Chocolate Chip ANZAC Slice can be stored in an airtight container for up to 1 week (it can also be frozen).
Chocolate Chip ANZAC Slice
Ingredients
- 1 cup (90g) rolled oats (or quick oats)
- 1 cup (125g) plain flour
- 2/3 cup (135g) brown sugar
- 2/3 cup (65g) desiccated coconut
- 125 g butter chopped
- 2 tbs golden syrup
- 2 tbs water
- 1/2 tsp bicarbonate of soda
- 150 g chocolate chips
Instructions
Conventional Method
- Preheat oven to 150 degrees celsius (fan-forced).
- Grease and line a 17X28cm rectangular baking tray with baking paper and set aside.
- Combine the oats, flour, brown sugar and coconut in a bowl.
- Place the butter, golden syrup and water in a microwave-safe bowl. Microwave in 30 second bursts, stirring each time, until melted. Stir through the bicarb-soda.
- Stir the butter mixture through the oat mixture. Allow to cool slightly.
- 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 17X28cm rectangular baking tray with baking paper and set aside.
- Place the butter, golden syrup and water into the TM bowl. Melt on 80 degrees, Speed 2, 3 minutes (or until melted).
- Add the bi-card soda and mix on Speed 3, 5 seconds.
- Add the oats, flour, brown sugar and coconut to the TM bowl and mix on Reverse, Speed 3, 10 seconds. Allow to cool slightly.
- Add the chocolate chips and mix on Reverse, Speed 3, 5 seconds.
- 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.
Nutrition
This cookies looks so yummy! Kind of like some type of brownie? Don’t know yet, but I’ll sure give it a try!
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.
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!
I love every one of your recipes, but this had a strong bi-carb flavour. Or perhaps I put too much bi-carb in…?!
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?