Raspberry Caramel Oat Slice

A decadent slice for a crowd. With an oaty ANZAC-style biscuit base and crumble topping, a delectable caramel centre and the pop of raspberry, this sweet treat has it all!

INGREDIENTS FOR SIXTEEN PIECES

CARAMEL
120gm butter
1 x 395gm tin condensed milk
40ml golden syrup

OAT MIX
250gm butter at room temp
160gm soft light brown sugar
220gm plain flour
1tsp baking powder
140gm rolled oats
50gm desiccated coconut
2gm salt

40gm rolled oats extra
160gm frozen raspberries
25gm slivered almonds (optional)

METHOD

1. Pre-heat oven to 170°C.
2. Line 20 x 20cm square cake tin with non-stick paper.
3. Make caramel. Melt butter and golden syrup in saucepan, then add condensed milk. Stir to combine on medium low heat for a couple of minutes. Do not boil as the caramel with catch. It just needs to be heated through. Remove from heat and set aside.
4. Make oat mixture. Cream butter and sugar in mixer for a couple of minutes, until pale in colour. Tip in flour, baking powder, oats, coconut and salt and stir to combine.
5. Remove 350gm mix and set aside to use for topping later.
6. Press remaining oat mix into prepared tin and smooth out to an even layer using the back of a spoon.
7. Pour still warm caramel over the base. Bake for 15 minutes, until caramel starts to darken around the edge.
8. While slice is cooking complete the topping. Add the extra oats, frozen raspberries and slivered almonds if using to the reserved oat mix. Stir through, breaking up large lumps.
9. Remove slice from oven and scatter topping over caramel to completely cover.
10. Continue to bake for 35 minutes, until crumble topping is lightly golden.
11. Remove and cool completely. Cut into 16 squares.

COOKS NOTES

• Starting with ANZAC biscuit ingredients that form the base and crumble topping, and with a caramel centre layer, this slice needs the pop of the raspberries to cut through the sweetness.
• Use a potato masher to compact and even out the base in the tin before baking.
• This is a pretty rich slice, so 16 pieces can easily be cut in half, so there’s more to share.
• Ideally for ease of portioning, once cooked and cooled for 30 minutes or so, refrigerate slice for a couple of hours, before cutting with a large sharp knife, wiping the blade in between each cut.
• Store in air tight container in cool dark place (up to 4 days) or in fridge (up to 2 weeks), whichever you prefer. The taste will become not so 'fresh' after a while, but it will still be fine to consume.
• Slice can be frozen but it won't become rock hard, due to the amount of sugar in it.