Buttery Caramel Oat Slice.... These bars are a soft and crunchy oat base and top with a THICK layer of buttery caramel sandwiched in between! This recipe is an absolute crowd pleaser and I have had so many requests for this recipe I've actually lost count. #butterycarameloatslice #carameloatslice #caramelslice #condensedmilkcaramel
Buttery Caramel Oat Slice
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
These bars are a soft and crunchy oat base and top with a LARGE layer of buttery caramel sandwiched in between.
Course: Dessert, Snack
Cuisine: American
Keyword: Buttery Caramel Oat Slice, Caramel Oat Bars, Caramel Oat Slice, Oat Slice
Servings: 24 Pieces
Calories: 279 kcal
Author: Emma Burton
Ingredients
  • 220 g Butter, Melted (1 Cup)
  • 1 and 1/2 Cups Brown Sugar
  • 2 Large Eggs
  • 1 and 2/3 Cups All Purpose Flour
  • 1 Cup Self Raising Flour
  • 2 and 1/2 Cups Oats
  • 1 Cup Coconut
Caramel;
  • 110 g Butter (1/2 Cup)
  • 1 Tin Sweetened Condensed Milk (400g)
  • 1/4 Cup Golden Syrup
  • 1 tsp Vanilla Extract
Instructions
  1. Preheat the oven to 180°C (350°F) and line a 9"x13" baking tin with baking paper.

  2. First make the caramel.
  3. Place the condensed milk, golden syrup and butter in a saucepan on a medium heat and allow them to melt together.
  4. Once it has all come together take off the heat and add the vanilla extract.

  5. Allow to cool slightly while you prepare the filling.
  6. Place the brown sugar in a bowl and mix in the melted butter.
  7. Add in the eggs and mix.
  8. Add the two flours, oats and coconut and mix until all combined.
  9. Press 2/3 of the mixture into the base of the prepared pan.
  10. Top with the caramel and then crumble over the remaining oat mixture on top.
  11. Place in the oven to bake for around 30 minutes. The top should be a light golden colour.
  12. Allow to cool completely before slicing. I like to cool mine in the fridge so the caramel slices nicely.
Recipe Notes

Adapted from Jo Seagar's "Caramel Oat Slice"