Ingredients

The following ingredients have 4 Servings
  • 1 Cup Butter, Melted ((220g))
  • 1 and 1/2 Cups Brown Sugar ((280g))
  • 2 Large Eggs
  • 1 and 2/3 Cups All Purpose Flour ((215g))
  • 1 Cup Self Raising Flour ((125g))
  • 2 and 1/2 Cups Oats ((225g))
  • 1 Cup Coconut ((100g))
  • 1/8 tsp Salt
  • 1/2 Cup Butter ((110g))
  • 1 Tin Sweetened Condensed Milk ((397g))
  • 1/4 Cup Golden Syrup (Or brown sugar) ((90g))
  • 1 Tsp Vanilla Extract
  • 2/3 Cup Nutella ((198g))

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 and butter 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 extract.
  • Allow to cool slightly while you prepare the topping and base.
  • Place the brown sugar in a bowl and mix in the melted butter.
  • Add in the eggs and mix.
  • Add the two flours, oats. coconut and salt and mix until all combined.
  • Dollop over tablespoons of Nutella throughout the caramel. You can add as much or as little as you like but mine ended up being around 2/3 of a cup.
  • Top with the caramel and then crumble over the remaining oat mixture on top.
  • Place in the oven to bake for around 30 minutes. The top should be a light golden colour.
  • Allow to cool completely before slicing. I like to cool mine in the fridge so the caramel slices nicely.