Quick, easy and slightly addictive, this caramel oat slice is chewy oat crumble layers filled with rich caramel. Buttery, sweet, irresistible!
Ingredients
THE BASE AND TOPPING
- 195 g plain flour (all purpose flour) (1 ½ cup/~7oz)
- 1 ½ cups rolled oats not quick oats (130g)
- 150 g light brown sugar (¾ cup packed / ~5 ⅓oz)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 145 g unsalted butter melted (~5 ¼oz)
- 1 teaspoon vanilla
FILLING
- 1 can full fat sweetened condensed milk (395g/14oz)
- ¼ cup golden syrup (or glucose or corn syrup) (60ml / 85g / 3oz)
- 85 g unsalted butter
- ½ teaspoon vanilla extract
- 1 teaspoon flaky sea salt optional
For best results, always weigh ingredients where a weight is provided
Equipment
- Large mixing bowl
- 23cm / 9 inch square baking pan
- medium saucepan
Instructions
- Preheat the oven to 180C (160C fan forced)/ 350F. Line a 23cm/9 inch square baking pan with baking paper. Or use a slice tin 18cmx28cm / 7x11 inches.
- FOR THE BASE AND TOPPING:In a large bowl, mix together the flour, oats, sugar, baking powder and fine sea salt until evenly dispersed.
- Pour in the melted butter and 1 teaspoon of vanilla and mix well to combine.
- Press just over half of the mixture into the base of the prepared pan and bake for 12 minutes.
- FOR THE CONDENSED MILK CARAMEL FILLING:Meanwhile, combine the condensed milk, golden syrup and butter in a medium saucepan over low-medium heat. Melt the butter, then continue stirring for 10-12 minutes as it bubbles until thickened and it has taken on a golden colour.Tip: If you want gooier, less set caramel, cook for 1-2 minutes less. It won’t have such an intense caramel flavour though.
- Stir in the remaining vanilla and sea salt flakes, if using.
- Pour the caramel mixture over the base, then sprinkle the remaining oat mixture over the top.
- Bake for a further 15 minutes until golden on top.
- Let the slice cool to room temperature in the pan before slicing with a sharp knife.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Golden syrup is best here if you can get it. You could swap it for corn syrup or glucose but you'll lose a touch of flavour that the golden syrup gives.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary. Check for doneness 1-2 minutes before the recipe suggests.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
