Oaty Caramel Slice
Another Women's Weekly kiwi classic this week. This recipe is adapted from the Pukeko Junction Cafe in Amberley. My favourite of all the slices. I try to convince myself that this slice is a healthy option due to the oats, but after making it for the first time I know just unhealthy it is.
Great as a sometimes food, I made the caramel but only poured in half of it, and saved the rest to fill some cupcakes I made the next day.
We took some slices and used it as a treat for our picnic. No doubt this will become a winner in your household like it has mine.
1/2 cup brown sugar
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 cup golden syrup
1 1/4 cups sweetened condensed milk
I used half and saved half but you can just half this if you like. It really is sweet enough without the whole amount.
1 1/2 cups rolled oats
3/4 cup shredded coconut
3/4 cup brown sugar
100g butter, melted
- Preheat oven to 180 degrees celcius
- Cream the butter, sugar and vanilla in a bowl.
- Sift in the flour and baking powder and mix together
- Press the mixture into a lined slice tin 24 x 30cms and bake for 20 mins.
- While the slice is baking, place all of the caramel filling ingredients into a saucepan and place on a medium heat.
- Cook until the ingredients have melted, combined and make a thick sauce.
- Mix the dry topping ingredients in a bowl and then pour over the melted butter and combine.
- Take the slice out of the oven, pour over caramel and then cover with oaty topping.
- Place back into the oven for a further 25 minutes until golden.
- Allow to cool and then place in fridge for an hour or so till the caramel hardens, and then cut into squares.