Caramel Oat Slice

This caramel oat slice is delicious. According to my husband, it’s one of the best recipes from The Great New Zealand Baking Book! It has ½ kg of butter, which is probably one of the reasons it’s so scrumptious.

Recipe below and list of ingredients at the end of the post!

Pre-heat the oven to 180°C. Grease a large 25 cm x 35 cm slice or sponge roll tin and line with baking paper. Make sure the paper has a good over-hang.

For the base, combine the dry ingredients in a bowl (plain flour, self-raising flour, desiccated coconut, brown sugar and rolled oats).

Add the eggs and butter, mix well.

Press two-thirds of the mixture into the prepared tin.

For the filling, slowly melt the butter, condensed milk and golden syrup together. Mix well, then add the vanilla essence.

Pour the filling onto the base.

Sprinkle the remaining crumbly mixture on top of the filling and bake for 30 minutes.

Cool and refrigerate, then cut into squares.

Caramel Oat Slice

Makes: 16-20 | Prep time: 12 mins | Cook time: 30 mins | Skill level: 1 (easy)

Ingredients

Base

2 cups plain flour
1 cup self-raising flour
1 cup desiccated coconut
2 cups brown sugar
3 cups rolled oats
2 eggs
300 g butter, melted

Filling

200 g butter
400 g sweetened condensed milk
4 tbsp golden syrup
1 tsp vanilla essence
dark and white chocolate melts (optional)

Method

Pre-heat the oven to 180°C. Grease a large 25 cm x 35 cm slice or sponge roll tin and line with baking paper. Make sure the paper has a good over-hang.

For the base, combine dry ingredients in a bowl. Add eggs and butter. Mix well, then press two-thirds of the mixture into the prepared tin.

For the filling, slowly melt butter, condensed milk and golden syrup together. Mix well, then add vanilla essence. Pour onto the base. Sprinkle the remaining crumbly mixture on top of the filling and bake for 30 minutes. Cool and refrigerate, then cut into squares.

Tips

Best to cut the next day, to get beautiful slices. Can be drizzled with melted dark and white chocolate to decorate.