Introduction: Oaty Caramel Slice
Base
1/2 cup butter
1/4 cup brown sugar
1/4 cup white sugar
2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1 cup shredded coconut
FILLING
1/4 cup butter
1/3 cup golden syrup
1 can sweetened condensed milk
TOPPING
1 1/2 cups rolled oats
1 cup shredded coconut
3/4 cup brown sugar
1/4 to 1/3 cup butter, melted
1. Preheat oven to 350F. Beat together first measure of butter and sugars until creamy. Add vanilla, flour, coconut and baking powder and mix well.
2. Press the mixture into glass pan and bake for 20 minutes or until golden.
3. To make caramel filling, chuck the butter, golden syrup and condensed milk into a saucepan and cook. Keep stirring it until it is thick and golden brown. DO NOT OVERCOOK.
4. In a separate bowl, mix together the topping ingredients.
5. Spread caramel over cooked base and sprinkle crumble on top. Bake for 25 minutes until golden.
Chill in fridge before slicing
1/2 cup butter
1/4 cup brown sugar
1/4 cup white sugar
2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1 cup shredded coconut
FILLING
1/4 cup butter
1/3 cup golden syrup
1 can sweetened condensed milk
TOPPING
1 1/2 cups rolled oats
1 cup shredded coconut
3/4 cup brown sugar
1/4 to 1/3 cup butter, melted
1. Preheat oven to 350F. Beat together first measure of butter and sugars until creamy. Add vanilla, flour, coconut and baking powder and mix well.
2. Press the mixture into glass pan and bake for 20 minutes or until golden.
3. To make caramel filling, chuck the butter, golden syrup and condensed milk into a saucepan and cook. Keep stirring it until it is thick and golden brown. DO NOT OVERCOOK.
4. In a separate bowl, mix together the topping ingredients.
5. Spread caramel over cooked base and sprinkle crumble on top. Bake for 25 minutes until golden.
Chill in fridge before slicing
