Peanut Butter Caramel Oat Slice has a crunchy and chewy peanut butter oat base and top with pockets of peanut butter gooey, buttery caramel in the middle!
I love oat slices. From my Buttery Caramel Oat Slice to my Caramel Spiced Oat Bars, I think they’re fantastic. So versatile, crowd pleasing, quick and easy to make and so moreish. Especially when you have a condensed milk base for your caramel. I’m completely obsessed with this caramel!
I based this peanut butter caramel oat slice off my buttery caramel oat slice just adding peanut butter and tweaking a few of the ingredients! I also halved the recipe. The original buttery oat slice is baked in a 9×13 pan and this peanut butter caramel oat slice is baked in a 9×9 pan. So, so good! If you haven’t had peanut butter and caramel together as a flavour combo, now is your chance! You really won;t regret it. These were snapped up by my taste testers in a flash.
Peanut Butter Caramel Oat Slice
- 1/3 Cup Butter, Melted (80g)
- 1/4 Cup Peanut Butter, Melted (62g)
- 3/4 Cup Brown Sugar (150g)
- 1 Large Egg
- 1 and 1/4 Cups Oats (110g)
- 1/2 Cup Coconut (50g)
- 1 and 1/3 Cups All-Purpose Flour (155g)
- 1 tsp Baking Powder
- 1/4 Cup Butter (55g)
- 1/2 Tin Sweetened Condensed Milk (200g)
- 2 Tbsp. Golden Syrup (25g)
- 1/2 tsp Vanilla Extract
- 1/2 Cup Peanut Butter (125g)
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
- First make the caramel.
- Place the condensed milk, golden syrup and butter in a saucepan on a medium heat and allow them to melt together.
- Once it has all come together take off the heat and add the vanilla extract.
- Allow to cool slightly while you prepare the oat slice.
- Melt the butter and peanut butter together.Place the brown sugar in a bowl and mix in the butter and peanut butter mixture.
- Add in the egg and mix.
- Add the flour, oats and coconut and mix until all combined.
- Press 2/3 of the mixture into the base of the prepared pan.
- Dollop spoonfuls of the 1/2 cup of peanut butter over the base.
- Top with the caramel and then crumble over the remaining oat mixture on top.
- Place in the oven to bake for around 30 minutes. The top should be a light golden colour.
- Allow to cool completely before slicing. I like to cool mine in the fridge so the caramel slices nicely.