The Best Oat Caramel Slice – Keke Tapatahi Karamea Ōti
Could this be the Best Oat Caramel Slice of all time? You have to be the judge of that!
I grew up on a farm in South Otago, New Zealand. I was fortunate enough to be surrounded by incredible bakers, including my Mum, Nana, Aunties and neighbours. This slice reminds me of one of my friend’s Mum; Pam because she was one of the best bakers around. Every time I went to their house I hoped she had made her keke karamea (caramel slice) and for the most part, she had. Hers had a thick caramel layer with a soft crumbly top and it was just the best thing to eat. I love those simple childhood memories of kai (food), shared with those we cared about. However, I have slightly deviated from that caramel slice. Instead, I use the flavours of the Anzac biscuit and work those in to the base.
What is the process to making this slice?
First, combine the dry ingredients of the base in to a bowl. Melt the pata (butter) and mīere kōura (golden syrup) together. Then add in the pēkana houra (baking soda) and watch the mixture rise. Once the dry ingredients and butter mixture come togethe the base is complete. As it bakes, make the simple karamea (caramel). It comes together by melting the pata (butter), mīere kōura (golden syrup) and miraka reka kukū (condensed milk). At this point, pour it over the hot base and sprinkle with kokonati (coconut) and tiakarete (chocolate). Back in to the oven it goes and bake it until the karamea (caramel) is deep and the topping is toasty. Allow it to cool slightly before slicing in to it.
The fabulous thing is, there is no need for fancy equipment in this recipe. So, grab a bowl, a pot, a baking tray and stirring equipment and you are on your way to this epic caramel slice. Karawhuia e te whānau – go for it family!
More baking recipes to try:
Do you prefer a caramel slice with less caramel and a sweet and salty flavour combination? Try my Caramel and Almond Slice – it is truly delicious. Or would you like a caramel vibe in a cake? I have the perfect recipe for you, try my Sticky Date Cake! Or do you need a vibrant brownie with tiakarete parauri (dark chocolate) and rahipere (raspberries)? Then, delve in to this divine recipe: Chocolate and Raspberry Brownie. Find more slice recipes here.
Videography and photography by Sarah Henderson.
Keke Tapatahi Karamea Ōti – Caramel Oat Slice
Ingredients
The Oat Layer – Te Paparanga Ōti
- 1 ¼ C (185 g) puehu parāoa noa (plain flour)
- 1 C (100 g) ōti (oats, rolled oats)
- ½ C (35 g) kokonati pūtī (desiccated coconut)
- ⅓ C (65 g) huka hāura (brown sugar, tightly packed)
- 130 g pata (butter)
- ¼ C (85 g) C mīere kōura (golden syrup)
- ½ tsp tote (salt, fine)
- ¾ tsp pēkana houra (baking soda) Note: If you have no baking soda, swap it for 1 ½ tsp baking powder.
The Caramel – Te Karamea
- 80 g pata (butter)
- 2 cans (780 g) miraka kukū reka (sweetened condensed milk)
- ¼ C (85 g) mīere kōura (golden syrup)
- 1 ½ tsp good quality flaky salt. If you are using iodised table salt, half this quantity.
- 2 tsp wanira (vanilla)
The Decorations – Ngā Whakarākei (Optional but add awesome flavour and texture)
- ½ C (35 g) titipi kokonati (coconut chips, untoasted)
- 100 – 150 g titipi tiakarete (chocolate chips/drops)
Instructions
The Oat Layer – Te Paparanga Ōti
- Pre-heat the oven to 180 °C.Line a 25 cm by 20 cm tin with baking paper. Make sure the tin has high sides.
- To a large bowl, add the puehu parāoa noa (plain flour), ōti (oats), kokonati (coconut) and huka hāura (brown sugar).Using a whisk, stir it together until there are no lumps. Leave to the side.
- Add the pata (butter), mīere kōura (golden syrup) and tote (salt) to a medium sized pot. Melt it all together over medium heat, stirring occasionally. Once it starts to bubble, remove it from the heat. Stir through the pēkana houra (baking soda) with a whisk. It will grow like a little puff of magic.
- Pour the ranunga wera (hot mixture) in to the dry ingredients. Whakaranuhia – mix to combine.
- Reserve half a cup of the mixture for the topping. Press the remaining mixture in to the prepared tray. Bake for 13 – 15 minutes until just golden brown. As it bakes, prepare the karamea (caramel).
The Caramel – Te Karamea
- Add the pata (butter), miraka kukū reka (sweetened condensed milk), mīere kōura (golden syrup) and tote (salt) to a medium sized pot.Set it over medium heat and stir as the mixture melts. Do not boil or simmer the mixture, the goal is only for the pata (butter) and mīere kōura (golden syrup) to melt into the miraka kukū reka (condensed milk). Keep stirring as the mixture can catch on the bottom of the pot.
- Once all of the pata (butter) has melted in to the mixture, remove from the heat. Add the wanira (vanilla) and stir it through.
- Remove the cooked base from the oven.Pour the karamea (caramel) on to the hot base and smooth it out.
The Decorations – Ngā Whakarākei
- Sprinkle over the reserved base mixture, titipi kokonati (coconut chips) and titipi tiakarete (chocolate chips).
- Place the slice back in the oven.
- Bake for 40 minutes until the karamea (caramel) is golden on top. Note: I like this slice deeply golden as it really adds to the flavour. If you like it a bit blonder, bake for a few minutes less.
- Remove from the oven and watch as the slice breathes in and out as it cools. Allow to cool completely before slicing, I like to chill mine in the fridge before cutting for a clean cut.
- This epic slice will keep well for a week in a well sealed container either in the fridge or in a cool cupboard. It makes a large slice so is perfect for making as gifts for friends, whānau (family) and manuhiri (guests).
Gooey goodness with a touch of texture.
The best feedback, thank you Taryn! Love it.
Even while this was cooking in the oven I was so excited to taste it just based on how good it was smelling! Then my first mouthful had me hooked, it is caramel slice on a whole other level. The oat base and crumbly, chocolate, coconut topping makes this amazing.
I had to tell some mates to come over just so they could taste how good this was & I bugged my kids to text me as soon as they ate it for lunch at school just so they could tell me how yummy it was! 10/10 recommend this all day everyday.
This feedback is EVERYTHING! That is just so awesome to hear and I love that you are sharing that baking love around. It took me quite a few trials to get that recipe right so I am so glad the hard work paid off! Kia ora Sam.