Peanut Butter Caramel Oat Slice
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.
Servings: 12 Pieces
Calories: 388kcal
Ingredients
- ⅓ Cup Butter, Melted (80g)
- ¼ Cup Peanut Butter, Melted (62g)
- ¾ Cup Brown Sugar (150g)
- 1 Large Egg
- 1 and ¼ Cups Oats (110g)
- ½ Cup Coconut (50g)
- 1 and ⅓ Cups All-Purpose Flour (155g)
- 1 teaspoon Baking Powder
Caramel Filling;
- ¼ Cup Butter (55g)
- ½ Tin Sweetened Condensed Milk (200g)
- 2 Tbsp. Golden Syrup (25g)
- ½ teaspoon Vanilla Extract
- ½ Cup Peanut Butter (125g)
Instructions
- 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 ⅔ of the mixture into the base of the prepared pan.
- Dollop spoonfuls of the ½ 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.
Video
Nutrition
Serving: 1Piece | Calories: 388kcal | Carbohydrates: 45g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 210mg | Potassium: 250mg | Fiber: 2g | Sugar: 26g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg