Oaty Caramel Slice

Ingredients:

BASE

• 300g plain flour

• 100g icing sugar

• 200g salted butter

• 60g eggs

FILLING

• 750g Barker’s Professional Dulce De Leche Milk Caramel

TOPPING

• 180g butter

• 165g golden syrup

• 225g coconut

• 150g rolled oats

• 190g plain flour

• 150g dark chocolate drops

Method:

BASE

1. Rub the dry ingredients together with the softened butter.

2. Add the eggs to combine to form a paste.

3. Roll into the base of a baking tray and bake at 180°C for approximately 12 minutes.

TOPPING

1. Place all the ingredients (except the chocolate) into a mixer with a paddle, to form a crumble.

ASSEMBLY

1. Spread the Barker’s Professional Dulce De Leche Milk Caramel evenly over the baked base.

2. Spread the crumble mixture over the caramel.

3. Bake at 190°C for approximately 15 to 20 minutes.

4. Sprinkle the chocolate drops over the surface immediately after bringing out of the oven to melt into the surface.

5. Cool completely before cutting into desired portions.

This Recipe Uses: