This is the easiest quickest way to make ever-so-slightly soft Anzacs. They keep well at room temperature for at least a week in an airtight container, or can be frozen for months. My granddaughters just love them, particularly if I press a chocolate melt into the centre of each Anzac bar as soon as I’ve marked them in the pan – see below. This way, the heat from the slice slightly melts the chocolate and holds the melts in position while the slice cools down.
Makes 30.