Caramel Pecan Oat Slice
Caramel Pecan Oat Slice is a chewy oat slice studded with chocolate chips and topped with caramel, coconut, pecans and white chocolate.
Servings: 24 Pieces
Calories: 342kcal
Ingredients
- 1 Cup Butter, Melted (220g)
- 1 and ½ Cups Borwn Sugar (280g)
- 2 Large Eggs
- 1 and ⅔ Cups All Purpose Flour (210g)
- 1 Cup Self-Raising Flour (125g)
- 2 and ½ Cups Oats (225g)
- ½ Cup Desiccated Coconut (50g)
Caramel;
- 1 Tin Sweetened Condensed Milk (397g)
- ½ Cup Butter (110g)
- ¼ Cup Golden Syrup (90g)
- ⅓ Cup Desiccated Coconut (40g)
- ¾ Cup Pecans, Chopped (95g)
- ½ Cup White Chocolate Chips (90g)
Instructions
- Preheat the oven to 180°C (350°F) and line a 9"x13" baking tin with baking paper.
- First make the caramel.
- Place the condensed milk, golden syrup, butter, coconut and chopped pecans 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 extact.
- Allow to cool slightly while you prepare the oat slice.
- Place the brown sugar in a bowl and mix in the melted butter.
- Add in the eggs and mix.
- Add the two flours, oats and coconut and mix until all combined.
- Press the mixture into the base of the prepared pan, place in the oven to bake for around 20 minutes. The top should be a very light golden colour.
- Remove from the oven and cover with the caramel and sprinkle white chocolate chips over top.
- Place back in the oven for around 15 minutes. The caramel should be a deeper golden.
- Allow to cool completely before slicing. I like to cool mine in the fridge so the caramel slices nicely.
Nutrition
Serving: 1Piece | Calories: 342kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 123mg | Potassium: 154mg | Fiber: 2g | Sugar: 23g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg