Sticky Oat Caramel Slice
Serves 18 people
15 min prep
40 min cook
For caramel lovers, this one is for you. A perfect excuse to whip up some baking as a go-to dessert or to nibble on during the day over a chat and a cuppa tea.
By Julie Legg
Ingredients
- 1/2 cup Brown sugar
- 200g (room temperature) Butter
- 150g, melted Butter
- 1 Egg
- 1 1/2 cup Flour
- 2 tsp Baking powder
- 1 bottle Barker's Butterscotch Caramel Dessert Sauce
- 1/2 cup Golden syrup
- 1 cup Desiccated coconut
- 1 cup Rolled oats
Method
- Preheat oven to 175°C fan bake and prepare a slice pan lined with baking paper.
- Beat together brown sugar and 200g butter until creamy. Add egg and mix well.
- Sift in flour and baking powder. Combine well into a sticky dough.
- Press the mixture into a the slice pan (wet fingers will help) and bake for 15 minutes or until golden. Remove from oven.
- While the base cools slightly, in a heat proof bowl, melt the 150g butter and stir in golden syrup until well combined. Add coconut and rolled oats.
- Pour Butterscotch Caramel dessert sauce over the base.
- Sprinkle crumble on top, then bake for 25 minutes until golden.
- Chill slice for a few hours before you cut it into squares.
Tips
- When it comes out of the oven, don't panic. The top will appear very soft and liquidy. This WILL solidify and become a sticky caramel once cooled.
