Anzac caramel slice

INGREDIENTS

•             300g pkt Unibic Anzac Biscuits, plus extra, to serve (optional)

•             125g butter, melted

•             2 x 250g pkts cream cheese, at room temperature

•             300ml sour cream

•             60ml (1/4 cup) warm water

•             3 teaspoons powdered gelatine

•             1 teaspoon finely grated lemon rind

•             1 tablespoon fresh lemon juice

•             25ml (1/2 cup) Hershey’s Caramel Topping, plus extra, to serve

•             3 bananas

•             250ml (1 cup) thickened cream

•             200g milk cooking chocolate, finely chopped

•             15g (1/4 cup) salted toasted coconut flakes

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METHOD

•   Step 1

Preheat oven to 180C/160C fan forced. Grease a 6cm-deep, 12 x 27cm loaf pan and line with baking paper, allowing the long sides to overhang. Process biscuits until finely crushed. Add butter. Process to combine. Press mixture evenly over the base of prepared pan. Bake for 10 minutes. Set aside to cool.

•   Step 2

Meanwhile, process cream cheese and sour cream in the clean food processor until smooth. Place warm water in a small heatproof bowl. Sprinkle with gelatine. Stir until well combined. Place inside a larger heatproof bowl. Pour enough boiling water into the larger bowl to reach halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Add to cream cheese mixture along with lemon rind and juice. Pulse to combine.

•  Step 3

Spread caramel over biscuit base. Slice 2 bananas and arrange in a layer on top. Spoon over cream cheese mixture and use a spatula to smooth the surface. Place in the fridge for 1 hour to chill.

•   Step 4

Meanwhile, heat 125ml (1/2 cup) thickened cream in a small saucepan until it just comes to a simmer. Remove from heat, add chocolate and stir until smooth. Set aside to cool slightly, then spoon over the cream cheese layer and use a spatula to smooth the surface. Place in the fridge for 4 hours or overnight, until set.

•  Step 5

Whisk remaining cream in a bowl until soft peaks form. Place in a piping bag fitted with a fluted nozzle. Pipe down centre of slice. Slice the remaining banana and place on top. Sprinkle with coconut. Decorate with extra biscuits, chopped into smaller pieces, if you like. Drizzle with extra caramel