Gluten free Caramel Slice

Kelsi from over at The Gluten Free Maize has come up with some fabulous ways to use our Lupin Anzac Biscuit mix, without a biscuit in sight.  This recipe is a combination of Kelsi's genius & my family favourite ingredients.

YOU WILL NEED

BISCUITS
1 pack of Lupin Anzac Biscuits
60g rice malt syrup/maple syrup or golden syrup
40g coconut oil (or you can use butter)
20g water

FILLING
395g can sweetened condensed milk (if you're after a dairy free option, this from Natures Charm works a treat)
2 Tablespoons golden syrup/maple syrup/rice malt syrup
60g butter (or margarine) melted

CHOCOLATE TOPPING
150g dark chocolate
20g coconut oil

NOW WHIP IT UP

Preheat oven to 170°
Line a 20cm x 20cm tray with baking paper & set aside
Melt syrup, coconut oil & water for biscuit mix
Add biscuit mix to wet ingredients & mix well
Press into prepared tray & bake for approx 15 minutes until golden brown, remove from oven
Combine filling ingredients in saucepan on medium heat
Cook filling ingredients whisking for 6-8 minutes or until golden
Pour over cooked base
Bake for 12 minutes of until firm
All to cool completely
Refrigerate for 3 to 4 hours or until set
Melt chocolate & coconut oil & pour over caramel.
Place in refrigerator to set chocolate
Devour as desired