Best Oaty Caramel Slice

Could this be the Best Oaty Caramel Slice of all time? You have to be the judge of that! This delicious slice has the warming flavours of Anzac biscuits baked in to the base. It is then topped with my no-fail, slightly salted caramel. Coconut shards and chocolate drops create a textured topping and then it is baked until the slice is deep in colour. The result? Decadence at its finest.

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 the best. I have slightly deviated from that caramel slice and use the flavours of the Anzac biscuit instead.

There is no need for fancy equipment in this recipe. Nā reira, 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! Find more slice recipes here.

Videography and photography by Sarah Henderson.

Best Oaty Caramel Slice Ingredients:

• Flour: I use plain flour in this but high grade flour will also work.
• Oats: Rolled oats work best for texture, however wholegrain oats can work if they are chopped finer.
• Sweetened Condensed Milk: Please use the full fat condensed milk as I cannot guarantee that the recipe will still work with the light version.
• Salt: I like to add a touch of good quality flaky salt in the caramel, if you only have iodised table salt, half the quantity otherwise it will throw out the balance.
• Baking soda: Baking soda definitely is best in the base but it can be swapped for baking powder so I have added the quantities in the recipe too.
• Coconut chips: I love the texture of coconut chips on the top but shredded coconut is a good alternative.
• Chocolate drops: Use any type of chocolate you want i.e., chocolate chips, chunks or drops.

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

Step by Step Instructions:

Preheat the oven:

Pre-heat the oven to 180 °C. Line a 25 cm by 20 cm tin with around 4 cm high sides with baking paper. 

Prepare the Oaty Caramel Slice base:

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 it to the side.. 

Add the pata (butter), mīere kōura (golden syrup) and tote (salt) in 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 but don’t be distracted. After five seconds or so of stirring, pour the ranunga wera (hot mixture) in to the dry ingredients. Whakaranuhia – mix it all together. 

Bake the base:

Reserve half a cup of the base mixture for the topping and leave it to the side. 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).

Make the Caramel:

Add the pata (butter), miraka kukū reka (sweetened condensed milk), mīere kōura (golden syrup) and tote (salt) in to a medium sized pot.

Set it over medium heat and stir continuously 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). 

Once all of the pata (butter) has melted in to the mixture, remove from the heat. Add the wanira (vanilla) and stir it through.

Spread the caramel on to the base:

Remove the cooked base from the oven.

Pour the karamea (caramel) on to the hot base and smooth it out.

Add the topping:

Sprinkle the ½ C of reserved base mixture, titipi kokonati (coconut chips) and titipi tiakarete (chocolate chips) on to the unbaked caramel.

Bake the Oaty Caramel Slice:

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.

Storing Instructions for The Caramel Slice:

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).