Caramel Oat Slice

Pieces of caramel crumble slice with oats.

The most delicious Caramel Oat Slice! A crunchy crumble base and topping filled with creamy homemade caramel.

5 from 11 votes

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Course: Dessert, sweets

Cuisine: Slices

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: serves

Calories: 308kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stove-top, Thermomix (optional) or Microwave
Oven

Ingredients

For The Crumble Base & Topping

185 g (1¼ cups) plain flour
110 g (1¼ cups) rolled oats
½ teaspoon salt
½ teaspoon bi-carbonate of soda
100 g (½ cup) raw sugar
80 g (½ cup) brown sugar packed
170 g (¾ cup) butter melted
1 teaspoon vanilla extract

For The Caramel Filling

395 g sweetened condensed milk full fat
65 g (¼ cup) golden syrup
60 g butter

Instructions

Preheat oven to 160 degrees celsius (fan-forced).
Grease and line a 18cm x 28cm slice tray with baking paper, allowing the edges to overhang.
In a large bowl, whisk together the plain flour, rolled oats, salt and bi-carbonate of soda. Stir in the raw sugar and brown sugar and mix until smooth.
Add the vanilla extract and melted butter to the dry ingredients.
Stir mixture until well combined.
If using a Thermomix: Melt the butter and vanilla extract for 3 minutes, Speed 2, 80 degrees. Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer.
Bake in the preheated oven for 15 minutes, until golden.
Remove from oven and put aside (leave the oven turned on).
To make the caramel filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat. Stir continuously for 10-15 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
If using a Thermomix: To make the filing, place the golden syrup, sweetened condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes on 80 degrees, Speed 4.
Pour the caramel over the cooked base.
Sprinkle the remaining crumble mixture over the top of the caramel filling.
Bake in the oven for 20 - 25 minutes or until lightly golden.
Remove from oven and allow to cool.
Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.

Notes

RECIPE NOTES & TIPS:

All ovens are different - the slice is ready when the crumble is golden. I specify degrees celsius (fan-forced) for my recipes. If you're using a conventional oven, increase the temperature by 10-20 degrees celsius.
Caramel layer - use full fat condensed milk not skim condensed milk as it wont set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk. Cook the caramel layer until it’s firm. If it’s not firm, your caramel slice will end up in a runny mess! Cook it on the stovetop or in the Thermomix until it’s obviously thickened and then pour into your slice tin.
If you find that your crumble is over-browning, simply add a sheet of foil loosely over the top and continue baking.
This crumble slice is delicious served cool or warmed up with a scoop of ice-cream, custard or cream.
Cut the slice using a sharp serrated knife.
Store the slice in an airtight container in the fridge for up to one week.
Freeze the slice in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.

Nutrition