Recipe: ANZAC Chocolate Fudge Bars

I wouldn’t dare try and change the perfection of the humble ANZAC biscuit recipe but I do love the concept of ANZAC biscuits dribbled with chocolate. This combination of chocolate and the ANZAC biscuit is just too perfect... so I thought I would take things to the next level by creating these ANZAC Fudge Bars.

Now for some reason I seem to be trending all things fudge related at the moment. First with my gooey brownies to use up the left over Easter egg stash then onto my fudge chocolate cake and now my ANZAC Fudge Bars. I am not sure if it is my love of chocolate itself or the gooeyness of fudge that has sparked this but nonetheless the combination of ANZAC and fudge into a bar takes the biscuit to whole new level.

If you were already setting out to make your ANZAC biscuits you could quite easily double that recipe and set aside half of the batch for these emazingly sweet treats to make the next day. (This is what I did) Just ensure you refrigerate the mixture in an air tight container J You could even prepare the base the night before and then add the fudge filling and topping the day you wish to serve it.

I was a little worried that the base might burn given I decided to cook the base first before adding the fudge mixture and re-baking it however it didn't and held perfectly crispy. The richness and gooeyness of the chocolate fudge is very VERY sweet (I did use dark chocolate also) so cut them into little servings. The oats in the ANZAC mixture does help to cut through this but definitely take note that these are 'fudge' bars. I am so pleased with the result of this creation (as I really did have a gingerbread house inspired moment) that I really hope that you give the recipe a go.

ANZAC Part
1 cup quick-cooking oats
1 sugar
1 cup flour
125 grams of unsalted butter
½ teaspoon bicarb soda
2 tablespoons of golden syrup
1 tablespoon of boiling water
Fudge part:
¼ cup of plain flour
¼ cup of brown sugar
2 teaspoons of instant coffee
¼ teaspoon of salt
2 tablespoons of butter
1½ cups chocolate chips (you can use dark or milk chocolate depending on your preference)
1 egg

Method:

1. Preheat oven to 160 degrees and line an square baking pan with baking paper;
2. Anzac Part: Combine the oats, sugar, sifted flour, coconut and baking soda. Stir together in a bowl to combine;
3. Combine the melted butter and golden syrup and stir into the oat mixture until combined. In a small bowl mix the bicarb soda and boiling water until the bicarb soda has dissolved and then add to the oat mix;
4. Reserve ¾ cup of the mixture for the topping;
5. Sprinkle the remaining oat mixture over the bottom of the prepared pan and press into an even layer. Bake until light golden brown, about 10 minutes. Cool completely, about 1 hour;
6. Fudge Part: Combine ¼ cup of flour, ¼ cup brown sugar, the instant coffee and ¼ teaspoon salt in a small bowl. Set aside;
7. Melt the chocolate chips and 2 tablespoons of butter. Let this mixture cool slightly. Add the egg and whisk until combined;
8. Use a rubber spatula to fold in the flour mixture into the chocolate mixture and stir until just combined;
9. Combining it all: Pour the chocolate filling over the cooled crust and sprinkle with the remaining ANZAC mixture;
10. Bake until a toothpick inserted in to the centre comes out with a few moist crumbs which is approximately 25 to 30 minutes; and
11. Cool completely on a wire rack before serving.

Tips:
Make sure that you allow the base to cool before putting the fudge mixture on top as if you add it straight away there is a chance the egg might cook and scramble.
You can't be tempted to cut into these too early as hot fudge won't hold unfortunately.


Ingredients: