Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Oat Slice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

  • Author: Sara
  • Total Time: 50 minutes plus 2-3 hours chilling
  • Yield: 24 servings

Description

This Caramel Oat Slice is a delicious layered treat featuring a buttery biscuit base, a rich and gooey caramel filling, and a crunchy oat and coconut topping. Perfect for afternoon tea or dessert, this slice combines a perfect balance of sweet, chewy, and crunchy textures in every bite.

Ingredients

Biscuit Base

  • 125 grams butter
  • 1/2 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

  • 1/2 cup rolled oats (45 grams)
  • 1 cup desiccated coconut (90 grams)
  • 60 grams butter
  • 1 tablespoon golden syrup

Instructions

  1. Preheat and Prepare: Preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit) fan-forced. Grease a 27 x 17 cm slice tin well and line the base with baking paper, letting it overhang the sides for easy removal.
  2. Make Biscuit Base: Cream the 125 grams butter and 100 grams brown sugar together until smooth. Add 1 teaspoon vanilla extract and beat again for one minute. Stir in 150 grams plain flour and 90 grams desiccated coconut until combined. Press this mixture evenly into the prepared slice tin using your hands and the back of a metal spoon.
  3. Bake Base: Bake the base in the preheated oven for 15 minutes until set and lightly golden.
  4. Prepare Caramel Filling: While the base bakes, combine 395 grams condensed milk, 60 grams butter, and 2 tablespoons golden syrup in a saucepan over low to medium heat on the stovetop. Stir until the butter melts and the mixture starts bubbling. Continue to simmer gently for 5 minutes to achieve a light golden caramel consistency, making sure not to burn.
  5. Assemble Caramel Layer: Remove the baked base from the oven. Pour the caramel mixture evenly over the base, spreading it smoothly with a spatula.
  6. Make Oat Topping: In another saucepan over low heat, melt 60 grams butter with 1 tablespoon golden syrup. Stir in 45 grams rolled oats and 90 grams desiccated coconut until combined.
  7. Top and Bake: Spoon the oat topping over the caramel layer evenly. Return the slice tin to the oven and bake for another 15 minutes until the topping is golden and toasted.
  8. Cool and Set: Remove from oven and allow the slice to cool to room temperature. Once cooled, place it in the refrigerator to set for at least 2-3 hours.
  9. Serve: After setting, remove the slice from the fridge and use the overhanging baking paper to lift it out from the tin. Cut into squares with a sharp knife and serve.

Notes

  • Ensure a gentle simmer when cooking the caramel to avoid burning and achieve the perfect chewy texture.
  • The slice tin size is important to achieve the right thickness; 27 x 17 cm is ideal.
  • For easier cutting, use a hot knife warmed under hot water and wiped dry between slices.
  • This slice can be stored in the refrigerator in an airtight container for up to 5 days.
  • Golden syrup can be substituted with corn syrup or maple syrup depending on preference.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Australian

Find it online: https://saraflavors.com/caramel-oat-slice-recipe/