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.


200g butter
1/2 cup brown sugar
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder

Caramel Filling
 125g butter
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.

Oaty topping
 1 1/2 cups rolled oats
3/4 cup shredded coconut
3/4 cup brown sugar
100g butter, melted

  1. Preheat oven to 180 degrees celcius
  2. Cream the butter, sugar and vanilla in a bowl.
  3. Sift in the flour and baking powder and mix together
  4. Press the mixture into a lined slice tin 24 x 30cms and bake for 20 mins.
  5. While the slice is baking, place all of the caramel filling ingredients into a saucepan and place on a medium heat.
  6. Cook until the ingredients have melted, combined and make a thick sauce.
  7. Mix the dry topping ingredients in a bowl and then pour over the melted butter and combine.
  8. Take the slice out of the oven, pour over caramel and then cover with oaty topping.
  9. Place back into the oven for a further 25 minutes until golden.
  10. Allow to cool and then place in fridge for an hour or so till the caramel hardens, and then cut into squares.


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