Winter always means, to me anyway, a hot cup of tea and a delicious treat on the side after the kids are in bed and my favourite show is on.
This Otay Caramel Slice is full of gooey, decadent caramel and a crunchy, chewy base. The chocolate icing on the top gives this a sweet flavour and helps to cut through the filling. Perfect for winter nights and just as welcome in the school lunchbox in smaller slices.
I recently won a Chelsea Sugar pack, and so the chocolate icing, icing sugar and soft brown sugar are the perfect ingredients for this slice.
The base has a secret ingredient- rolled oats- which gives the base a nice texture.
After the base has been cooked, it is time to add the layer of caramel and then the chocolate icing.
A generous layer of caramel and the textural base makes this slice chewy, gooey and an absolute delight to eat.
Oaty Caramel Slice
- 150 grams butter
- 1 tablespoon golden syrup
- 1/2 cup brown sugar
- 1 cup plain flour
- 1 teaspoon baking powder
- 1 cup rolled oats
- 1 cup brown sugar
- 4 tablespoons sweetened condensed milk
- 3 tablespoons butter
- icing sugar 2 cups
- 1 tablespoon hot water
- 1 1/2 cups Chelsea Rich Chocolate Icing Sugar
- 5-6 tablespoons hot water
Melt the butter, golden syrup and brown sugar in a large bowl. Add the flour, baking powder and rolled oats until combined. Press into a slice tray and bake in the oven for 15 minutes at 180 degrees C.For the caramel layer, combine the second measure of brown sugar, sweetened condensed milk and butter in a small saucepan and bring to the boil. Add icing sugar and hot water then spread over the base.Mix the chocolate icing powder with the second measure of hot water and mix to combine. Spread over the caramel layer and leave to set, then cut into small slices.