Caramel Oat Slice

With a buttery biscuit base, gooey caramel filling and golden oat topping, this Caramel Oat Slice will go straight to the top of your favourites list!

This variation on the classic Caramel Slice we all know and love is a winner. If I had to choose between the two... well, please tell me I will never have to make that choice! But, hypothetically speaking, I reckon I'd go with this version on most days.

I found this recipe in my collection of community cookbooks. The "Binya Cook Book" from the "Binya P & C and Hall members" is one I often flick through as it's jam-packed with excellent recipes – including this one. (Binya is a farming town in the Riverina area of NSW and is situated about 30km east of Griffith.)

Jump to:

• Ingredients
• Instructions
• Storage
• Craving more caramel?
• Caramel Oat Slice Recipe

Ingredients

The ingredient list is quite simple. If you can't get golden syrup where you live, maple or corn syrup are good substitutes.

See the recipe card at the end of this post for ingredient quantities and the full method.

Instructions

Prepare by preheating the oven to 180 degrees celsius / 355 degrees fahrenheit (fan-forced) and greasing and lining (with baking paper) a slice tin (27 x 17cm).

The biscuit layer

Okay, let's go. Cream the butter and sugar (see image 1). Add the vanilla extract and beat again for one minute.

Add the flour and coconut and stir until combined (see image 2). Press the mixture into your prepared slice tin (see images 3 and 4) and bake for 15 minutes.

TIP: Use your hands and the back of a metal spoon to press the mixture into the tin evenly and firmly (see image 3).

The caramel filling

While the base is cooking, start making the caramel layer. Mix all the ingredients (condensed milk, golden syrup and butter) in a saucepan over low-medium heat (see image 5). Stir until the butter has melted and the mixture starts to form bubbles. Cook for 5 minutes once the mixture starts bubbling, turning down the heat if necessary to maintain a steady simmer. Once it's cooked, it will be a golden colour (see image 6).

Once the base is cooked, remove the tray from the oven and pour the caramel mixture over the base (see image 7). Use a spatula to spread the mixture evenly over the base.

The oat topping

Place the butter and golden syrup in a saucepan over low heat until the butter has melted. Add the oats and coconut to the saucepan and stir until combined. Spoon the topping mixture over the caramel so it evenly covers the caramel layer (see image 8).

Return the slice tray to the oven (see image 9) and cook for another 15 minutes or until a rich, golden colour on top (see image 10). Remove from the oven and allow to cool in the tin.

Once cooled to room temperature, place in fridge to set for at least 2-3 hours. Once set, remove from the fridge, remove the slice from the tin and cut the slice into squares with a sharp knife.

Storage

Store the slice in an airtight container in the fridge for up to 5 days. You can enjoy it cold or allow it to reach room temperature before serving. You can also freeze the slice for up to six months. Wrap the slice in plastic wrap well before freezing and allow to thaw out in the fridge overnight when you're ready to enjoy.

Craving more caramel?

If you love your caramel, you might also love these recipes:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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