Yield: 35 slices
300g plain flour
100g icing sugar
200g salted butter
Rub the dry ingredients together with the softened butter.
Add the eggs to combine to form a paste.
Roll into the base of a baking tray and bake at 180°C for approximately 12 minutes.
165g golden syrup
150g rolled oats
190g plain flour
150g dark chocolate drops
Place all the ingredients (except the chocolate) into a mixer with a paddle, to form a crumble.
Spread the Barker’s Professional Dulce De Leche Milk Caramel evenly over the baked base.
Spread the crumble mixture over the caramel.
Bake at 190°C for approximately 15 to 20 minutes.
Sprinkle the chocolate drops over the surface immediately after bringing out of the oven to melt into the surface.
Cool completely before cutting into desired portions.