CHEWY OAT AND CARAMEL SLICE

OAT BASE

150 grams 170 butter grams brown sugar

2 tablespoons golden syrup

1 teaspoon vanilla extract

145 grams desiccated coconut

150 grams rolled oats

115 grams plain flour, sifted

1 teaspoon baking powder, sifted

CARAMEL

170 grams butter

2 x 395-gram tins sweetened condensed milk

200 grams soft brown sugar

¼ cup golden syrup

1 teaspoon vanilla extract

½ teaspoon salt

TOPPING

200 grams dark chocolate, roughly chopped and sea salt

EQUIPMENT: Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.

OAT BASE: Melt the butter, brown sugar, golden syrup and vanilla in a saucepan over a medium heat. Remove from the heat and mix in the coconut, rolled oats, flour and baking powder. Firmly press into the prepared tin and bake for 15 minutes.

CARAMEL: Melt the butter, sweetened condensed milk, brown sugar and golden syrup in a saucepan over a medium heat. Bring to a gentle boil and stir in the vanilla and salt. Cook, stirring frequently, for 10-15 minutes until the caramel has turned a rich amber colour. If you have a sugar thermometer, remove from the heat once the caramel has reached 105°C.

Pour the caramel over the cooked oat base and set aside to cool for 15 minutes.

Once the caramel has cooled, scatter the dark chocolate chunks on top. The caramel should be warm enough to stick the chocolate to the top without melting it completely. Place in the refrigerator for 2 hours, or until the caramel has completely set. Sprinkle over sea salt, if using, before cutting into squares. MAKES 25 SQUARES