Caramel Slice

​The rolled oats give our classic caramel slice extra texture to offset the sweetness of the caramel.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 1 hour Servings: Makes 20-24
  • BASE:

    150g butter, softened

    1 Tbsp golden syrup

    ½ cup brown sugar

    1 cup Edmonds standard flour

    1 tsp Edmonds baking powder

    1 cup rolled oats

    FILLING:

    1 cup brown sugar

    2 Tbsp sweetened condensed milk

    2 Tbsp butter

    1 cup icing sugar

    1 Tbsp hot water

    Chocolate Icing

  • 1. Preheat the oven to 180ºC. Lightly grease a 20cm square cake tin and line the base with baking paper.

  • 2. Melt butter, golden syrup and brown sugar in a saucepan large enough to hold all the ingredients. Mix in the sifted flour and baking powder and the rolled oats until a dough forms.

  • 3. Press evenly into the prepared tin. Bake for 15 minutes.

  • 4. Make the filling by placing the brown sugar, condensed milk and butter in a saucepan. Heat until bubbling then remove from the hob. Add the icing sugar and water, beating to combine.

  • 5. When the base is removed from the oven spread with the warm caramel filling. Cool in the tin on a wire rack and when cold ice with Chocolate Icing. Cut into squares when the topping has set.

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