This decadent slice is a regular feature on our local fair menu and has people returning year after year to get their annual fix! But don’t be lulled into thinking it’s in any way nutritious because it contains a healthy dose of rolled oats – it’s a rich slice and you only need a small square. It definitely falls into the treat category!
Things we like about this recipe (besides the taste!) is that it freezes beautifully and is very robust so travels well. The original recipe had a thicker oat base, which we’ve reduced to get more of that caramel hit!
It’s Abby’s turn to bake today and although she’s made this several times before, she still managed to leave out the rolled oats the first time! So watch this space as we’ll post that recipe if it tastes any good in the coming weeks!
Caramel and White Chocolate Oaty Slice
1 1/2 cups flour
3/4 cup self-raising flour
3/4 cup coconut
1 1/2 cups brown sugar
2 cups rolled oats
200 grams butter
200 grams butter
2 cans condensed milk
4 tablespoons golden syrup
2 teaspoons vanilla
1/2 cup white chocolate/melts
Preheat your oven to 180 degrees. Line a 25 x 35 centimeters tin with a generous amount of baking paper.
Combine the dry ingredients in a large bowl. Add the eggs and melted butter and mix everything until well combined. Press two thirds of the mix into the prepared tin.
In a small saucepan over a low heat, melt the butter, condensed milk and golden syrup until well blended. Add the vanilla. Pour the caramel evenly over the base. Sprinkle with the rest of the oaty mixture.
Bake for 25-30 minutes, until golden brown and almost set in the middle. Cool in the tin. Melt the white chocolate in the microwave and drizzle evenly over the slice. Refrigerate for at least two hours before slicing. Best kept in the fridge.
Adapted from a Jo Seagar recipe