HAPPY FRIDAY BABESES! I hope you’ve had an amazing week? Ours has been a rather exciting one- Miss I started preschool!!!!!! I may have rang N, balling my eyes out as soon as I dropped her off on her first day.
Although we homeschool her, we wanted her to spend some time and make some friends with kiddos her own age and its just a bonus that she gets to do it in an enriching environment. So, what am I to do with all of this spare time in the mornings aside from housework? Bake Caramel Oat Slice of course.
It’s been so quiet around here that the clanging and banging of baking trays has been a welcomed noise over these last few days. I made this beaut of a Caramel Oat Slice (recipe from the iconic Jo Seagar) last weekend to take to Rotorua (more on that later!) with us, but it was done in such a rush that I didn’t get to enjoy the process of baking it. N needed something to take to work this week so I came home on Tuesday after dropping Miss I off and made it all over again
Lets get cracking so we can start the weekend a little early!
What you’ll need
for the base
– 290g plain flour
– 140g self raising flour
– 85g desiccated coconut
– 380g brown sugar
– 315g rolled oats
– 2 eggs
– 300g unsalted butter, melted
for the caramel
– 200g unsalted butter, at room temp
– 395g tin of condensed milk
– 4 Tbsp golden syrup
– 1 tsp vanilla extract.
What to do
– Preheat your oven to 180 degrees c (160 fan force) and line a slice tin with baking paper.
– Grab a big bowl, add in all of the dry ingredients and give it a wee mix. Pour in your melted butter, give it a stir, crack in the eggs and mix until well combined.
– Pop 2/3 of the mixture into your slice tin and press down evenly to form the base of your slice.
– On a medium heat, pop the golden syrup, condensed milk, butter and vanilla extra into a pot and stir until the butter has melted.
– Pour the caramel mixture over the base of your slice and spread out evenly. With the remaining oaty mix in your bowl, crumble over the top of the caramel
– Into the oven it goes for 25-30 minutes. Now… here is where you need to show some restraint. Leave the slice to cool in the tin, cover with cling film and pop it in the fridge overnight. Sorry babeses but you have to do this! It makes it much easier to cut into squares. I promise it’s worth the wait!