This eggless Anzac Biscuit Bars with Cornflake Crunch recipe gives us chewy oatmeal, desiccated coconut and golden syrup biscuit base with a chocolate cornflake crunch topping.

I'm sure most of you have a cereal that you eat from time to time with an innocent smile remembering all the childhood memories. Somehow these Anzac biscuit bars feel both like a treat and like a mix on breakfast cereal. What would your favorite breakfast cereal be?

Anzac's are a classic recipe in Oceania and each year on 25 April the nation's stop and pause on all the lives who gave themselves during the world wars. It's our Memorial day that sees The traditional version of these is in biscuit form, but sometimes a classic is good to try in a new way and I have to say, these feel like a kiwi treat so I'm stoked.

Why you'll love these

The chewy biscuit bars

Turning single biscuits into bars whilst keeping the chewy oat perfection is what you can expect when you bite into one.

Chocolate cornflake topping

The crunchy chocolate topping is just the thing to top off these beauties!

How to prepare Anzac Biscuit Bars

Combine the dry ingredients: Place all the dry ingredients in a bowl, stirring together and making a well.
Melt the butter: Melt the butter and golden syrup.
Stir the boiling water and baking soda: Mix those two together and then add to the melty butter and golden syrup.
Add to the dry ingredients: Pour that good stuff into the dry ingredients and combine until no dry patches remain.
Spoon into the baking tin: Spoon the biscuit mixture into your baking tin and smooth out.
Bake: Bake the biscuit bars until well and trully golden, remove and allow to cool.
Now onto the topping: Melt the chocolate until smooth and stir in the cornflakes.
Spread: Slowly spread the thin crunchy topping over the bars and top with a little salt.
Refrigerate to set: Place in the fridge to set the chocolate.
Cut and serve: Remove and cut into bars, dig in!

Ingredients and substitutions for Anzac Biscuit Bars

Oats: Simple rolled oats were used here, no quick oats or steel oats which might result in a different texture within the biscuits.
Flour: Plain or all purpose flour is best because it gives our biscuits a nice light crumb.
Sugar: Superfine or caster sugar helps sweeten the biscuits and give their lightly chewy texture without adding additional flavors.
Baking soda: This helps our cookies rise avoiding a heavy dense cookie and helps to give them that golden color.
Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
Desiccated coconut: Desiccated coconut is the best choice thanks to it's fine texture. It is not recommended to completely substitute with shredded or flaked coconut as the result will likely be quite different.
Golden syrup: The essential syrup needed to make these the traditional way. You could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
Chocolate: A combination of chocolate with at least 54% and 72% cocoa solids was used so as to ensure the topping isn't too sweet. You could use a milk chocolate mixture, though it is not recommended to completely replace with just milk chocolate as this will be too sweet.
Cornflakes: Plain cornflakes were used to really let the biscuit base sweetness shine through. You could replace with another plain cereal like malted wheat.

See recipe card for quantities.

More chewy biscuits you'll enjoy

Chocolate Chip Coconut Cookies

Tahini Caramel Chunk Cookies

Anzac Sandwich Biscuits

How to make Anzac Biscuit Bars:

Line a baking tin with greaseproof paper and preheat the oven to 180C/350F.

Place the sugar, flour, coconut and oats into a bowl and stir together.

Place the butter and golden syrup into a saucepan on medium heat, stirring until the butter melts.

Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.

Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.

Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.

Spoon into your prepared tin and press down evenly.

Bake for approximately 30 minutes or until completely golden on top.

Remove and set aside to cool.

Meanwhile, melt the chocolate and coconut, until smooth.

Pour in the cornflakes, stirring to coat fully. If you crush the cornflakes in this process, don't worry, that'll help ensure they are fully covered in the chocolate.

Spoon every last ounce of the chocolate onto the cooled bars and spread out evenly over the entire bars with the back of your spoon.

Sprinkle sea salt over the top and allow to set for at least 2 hours.

Slicing into bars and serve up.

Dig in!

Anzac Biscuit Bars

Author: Sylvie Taylor
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes 12-16 bars 1x
Category: Bars and Slices

Print Recipe

Description

This anzac biscuit bars recipe is like a fancy Oceania version of flapjacks, but this time they are topped with a cornflake crunch that makes this one a standout addition to any lunchbox or a simple afternoon snack.

Ingredients

Scale

Anzac Base
200 grams / 1 cup superfine/caster sugar
130 grams / ¾ cup + 1 tablespoon plain flour
50 grams / ½ cup desiccated coconut
90 grams / 1 cup rolled oats
100 grams / 3.5 ounces butter, cubed
20 grams / 1 tablespoon golden syrup
44 grams / 3 tablespoons boiling water
3 grams / ½ teaspoon baking soda
Cornflake Crunch
220 grams / 7.76 ounces chocolate, roughly chopped
5 grams / 1 teaspoon coconut oil
41 grams / 1 ¾ cups cornflakes
Sea salt to finish

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Instructions

Anzac base

Line a baking tin with greaseproof paper and preheat the oven to 180C/350F.
Place the sugar, flour, coconut and oats into a bowl and stir together.
Place the butter and golden syrup into a saucepan on medium heat, stirring until the butter melts.
Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.
Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.
Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.
Spoon into your prepared tin and press down evenly.
Bake for approximately 30 minutes or until completely golden on top.
Remove and set aside to cool.

Cornflake crunch

Meanwhile, melt the chocolate and coconut, until smooth.
Pour in the cornflakes, stirring to coat fully. If you crush the cornflakes in this process, don't worry, that'll help ensure they are fully covered in the chocolate.
Spoon every last ounce of the chocolate onto the cooled bars and spread out evenly over the entire bars with the back of your spoon.
Sprinkle sea salt over the top and allow to set for at least 2 hours.
Slicing into bars and serve up.
Dig in!

Notes

Recipe by Roamingtaste

Nutrition

Calories: 252 or 336 calories per serve

Keywords: eggless baking, oatmeal bars