Caramel Oat Slice

 

Caramel Oat Slice

Tray Size: 20cm x 20cm

Makes 16 pieces

A gooey caramel centered slice with a somewhat healthy base.(it has rolled oats!!!) Topped with a delicious crumble.

Ingredients:

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• 1 ½ Cups    Flour
• ½ tsp          Baking Powder
• ½ Cup        Dessicated Coconut
• 1 Cup          Brown Sugar
• 1 ½ Cups   Rolled Oats
• 1                   Egg
• 150g            Butter, melted

Filling:

• 100g            Butter
• 395g            Condensed Milk
• 2 Tbsp         Golden Syrup
• ½ tsp           Vanilla Extract

Method:

1. Preheat oven to 160°C. Grease and line a 20cm x 20cm cake tin.
2. Combine dry ingredients. Add egg and melted butter and mix together.
3. Press ⅔ into cake tin. Set aside remaining mixture for crumble topping.

To make Filling:

1. Put butter, condensed milk, golden syrup and vanilla extract into a medium saucepan and turn onto a medium to high heat.
2. Stir constantly so mixture doesn't stick and burn to the bottom of the saucepan
3. When mixture starts to bubble reduce heat to low - medium, stirring continuously.
4. Simmer and stir until the mixture thickens. You can tell when the caramel is ready if you swirl some to the side of the saucepan and it holds to the side of the pot.

Warning: Caramel is extremely hot and can cause serious burns so please take extreme care when making this sauce.

Method continued:

1.  Spread caramel on top of base.
2. Sprinkle remaining crumble mixture on top of caramel.
3. You may like to add a small handful of chocolate chips to the topping but this is purely optional.
4. Fan bake for 25 minutes or until golden brown.
5. Leave in tin to cool completely. Refrigerate before you cut it.