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Wednesday, 3 April 2013

Oaty Caramel Slice



A word of warning, this recipe is like rocket fuel for kids.  I gave my three daughters a small piece and they were supercharged for hours.  Perhaps next time I will feed my daughters a small square once we get to the local park so they can burn off the sugar high whilst we're there.  The slice is easy to make, much the same as Millionaires Shortbread but quicker and with an oaty topping instead of chocolate.  

Oaty Caramel Slice

225g flour
1 tsp baking powder
110g light soft brown sugar
150g butter, melted

Caramel layer:
395g can of condensed milk
2 Tblsp golden syrup
50g butter

Oaty Topping:
75g light soft brown sugar
30g dessicated coconut
30g rolled oats
50g butter, melted

Preheat your oven to 180C/160C Fan and line a 25cm x 15cm traybake tin with non-stick baking paper.

Sift the flour, baking powder and brown sugar into a bowl then pour in the melted butter.  Mix until completely combined then press the mixture evenly into your prepared tin.  Bake for 10 - 12 minutes until the base is pale golden.

Remove from the oven and set aside to cool a little whilst you make the caramel layer.  Melt together the condensed milk, golden syrup and butter in a saucepan over a low heat until golden and thickened.  

Make the topping by combining the coconut, oats, soft brown sugar and melted butter.

Pour the caramel layer over the base, sprinkle over the topping mixture then press it into the caramel slightly. Bake the slice for a further 10-15 minutes until topping is golden.  Leave in the tin to cool completely before cutting into small squares.




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