Caramel Oat Slice Recipe

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5 from 2 votes

A heavenly baked caramel slice with a buttery biscuit base and crispy oat topping.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 225kcal

Author: Libby Hakim

Equipment

1 slice tin (27 x 17cm)

Ingredients

Biscuit Base

125 grams butter
½ cup brown sugar (100 grams)
1 teaspoon vanilla extract
1 cup plain flour / all purpose flour (150 grams)
1 cup desiccated coconut (90 grams)

Caramel Filling

395 grams condensed milk (1 tin)
60 grams butter
2 tablespoons golden syrup (or corn syrup or maple syrup)

Oat Topping

½ cup rolled oats (45 grams)
1 cup desiccated coconut (90 grams)
60 grams butter
1 tablespoon golden syrup

Instructions

Biscuit Base

Preheat oven to 180 degrees celsius / 355 degrees fahrenheit (fan-forced).
Grease slice tin (27 x 17cm) well and line base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
Cream the butter and sugar. Add vanilla extract and beat again for one minute.
Add the flour and coconut and stir until combined.
Press into prepared slice tin (using hands and the back of a metal spoon) and bake for 15 minutes.

Caramel Filling

While the base is cooking, make the caramel layer by mixing all filling ingredients in a saucepan and placing on stove top over low-medium heat.
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. When it's cooked, it will be alight golden colour.
Once the base is cooked, remove the tray from the oven and pour the caramel mixture over the base. Use a spatula to spread the mixture evenly over the base.

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.
Return the tray to the oven and cook for another 15 minutes.
Remove from oven and allow to cool.
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.

Notes

Storing: 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.

Freezing: You can 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.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition