If you love a chewy Anzac biscuit, you’re going to fall head over heels for this easy Slow Cooker Anzac Slice—with a sweet chocolatey twist!

Made using the classic Aussie oat and golden syrup combo, this Anzac slice with choc chips is soft, chewy, and incredibly easy to make. It’s the perfect treat for school lunchboxes, afternoon tea, or to share with family over a cuppa.

Prepared in minutes using pantry staples and cooked low and slow for the perfect chewy texture, this nostalgic slice is the ultimate make-ahead snack. Kids will love the addition of chocolate chips, and you’ll love how budget-friendly and hands-off it is!

slice, Anzac, Anzac slice, oats, traditional, snacks, afternoon tea, morning tea, lunchboxes

snacks, lunchboxes, afternoon tea, morning tea

Australian

Yield: 16

Author: Ange Zahn

Slow Cooker Anzac Slice (Choc Chip Oat Bars)

If you love a chewy Anzac biscuit, you’re going to fall head over heels for this easy Slow Cooker Anzac Slice—with a sweet chocolatey twist!

Made using the classic Aussie oat and golden syrup combo, this Anzac slice with choc chips is soft, chewy, and incredibly easy to make. It’s the perfect treat for school lunchboxes, afternoon tea, or to share with family over a cuppa.

Prep time: 15 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

140g unsalted butter
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarbonate of soda
1 cup plain flour
1 cup rolled oats
¾ cup desiccated coconut
¾ cup sugar (raw, white, brown or caster – any work well)
Optional: ½ cup choc chips (milk, dark or white)

Instructions

In a small saucepan over medium-low heat, melt the butter and golden syrup together.
In a small bowl, dissolve the bicarb soda in boiling water, then stir into the melted butter mixture. (It will foam—this is normal and helps give the slice its chewiness.) Set aside to cool.
Line the base of your slow cooker with baking paper (press it into shape).
In a large mixing bowl, combine the flour, oats, coconut and sugar. Mix well.
Pour the foaming butter mixture into the dry ingredients and stir until everything is well combined.
If using, gently fold in the choc chips.
Spoon the mixture into your prepared slow cooker and press down with the back of a spoon to flatten the surface. Scatter 1–2 handfuls of choc chips over the top and press lightly into the mixture.
Place a tea towel under the lid (to absorb condensation) and cook on High for 1½ to 2 hours, or until the slice is firm and golden around the edges.
Turn off the slow cooker and let the slice cool inside for 1–2 hours. Then lift it out carefully and place it on a chopping board.
Refrigerate before slicing—this helps you get clean, even cuts.

Notes

Tips & Variations

Make it nutty: Add ½ cup chopped raw almonds, walnuts, pecans or macadamias for extra crunch.
Go classic: Omit the choc chips for a traditional-style Anzac slice.
Add fruit: Stir through ¼ cup sultanas or chopped dried apricots or dried apples.
Healthier twist: Add ½ cup pepitas and sunflower seeds for added nutrition.
No slow cooker? Bake in the oven at 160ºC for 20–25 minutes.
Storage: Store in an airtight container for up to 5 days, or freeze for up to 3 months.

Nutrition Facts

Calories

233

Fat

12 g

Sat. Fat

7 g

Carbs

30 g

Fiber

3 g

Net carbs

27 g

Sugar

11 g

Protein

3 g

Sodium

119 mg

Cholesterol

19 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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Slow Cooker Anzac Slice (with a choc-chip twist)