Ingredients

The following ingredients have 4 Servings
  • 1 Cup Butter, Melted ((220g))
  • 1 and 1/2 Cups Borwn Sugar ((280g))
  • 2 Large Eggs
  • 1 and 2/3 Cups All Purpose Flour ((210g))
  • 1 Cup Self-Raising Flour ((125g))
  • 2 and 1/2 Cups Oats ((225g))
  • 1/2 Cup Desiccated Coconut ((50g))
  • 1 Tin Sweetened Condensed Milk ((397g))
  • 1/2 Cup Butter ((110g))
  • 1/4 Cup Golden Syrup ((90g))
  • 1/3 Cup Desiccated Coconut ((40g))
  • 3/4 Cup Pecans, Chopped ((95g))
  • 1/2 Cup White Chocolate Chips ((90g))

Instruction

  • Preheat the oven to 180°C (350°F) and line a 9"x13" baking tin with baking paper.
  • First make the caramel.
  • Place the condensed milk, golden syrup, butter, coconut and chopped pecans in a saucepan on a medium heat and allow them to melt together.
  • Once it has all come together take off the heat and add the vanilla extact.
  • Allow to cool slightly while you prepare the oat slice.
  • Place the brown sugar in a bowl and mix in the melted butter.
  • Add in the eggs and mix.
  • Add the two flours, oats and coconut and mix until all combined.
  • Press the mixture into the base of the prepared pan, place in the oven to bake for around 20 minutes. The top should be a very light golden colour.
  • Remove from the oven and cover with the caramel and sprinkle white chocolate chips over top.
  • Place back in the oven for around 15 minutes. The caramel should be a deeper golden.
  • Allow to cool completely before slicing. I like to cool mine in the fridge so the caramel slices nicely.