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 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.
Expert Tips:
Gently melt the caramel ingredients over low heat as you stir continuously. Do not boil or simmer the mixture, just melt the ingredients together. This stops the caramel becoming grainy when the slice is baking.
Cut the slice into pieces when it has cooled down completely. This will ensure nice, clean slices.
Step by Step Instructions for the Oaty Caramel Slice:
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.
1. 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.
2. Prepare the dry ingredients for the base:
To a large bowl, add 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 aside.
3. Melt the butter and golden syrup:
Add pata (butter), mīere kōura (golden syrup) and tote (salt) in to a medium sized pot. Melt it over medium heat and once it bubbles, remove it from the heat. Add the pēkana houra (baking soda) and stir it in with a whisk. It will grow like a little puff of magic but don't be distracted.
4. Combine the base ingredients:
After five seconds or so of stirring, pour the ranunga wera (hot mixture) in to the dry ingredients. Whakaranuhia – mix it all together.
5. 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 and flatten it out with your hands or the back of a spoon.
Bake for 13 – 15 minutes until just golden brown. As it bakes, prepare the karamea (caramel).
6. 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.
7. 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.
8. Add the topping:
Sprinkle the ½ cup of reserved base mixture, titipi kokonati (coconut chips) and titipi tiakarete (chocolate chips) on to the unbaked caramel in any order you want.
9. 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 continues to bubble as it is removed from the heat. Allow to cool completely before slicing.
9. 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).
Enjoy this recipe? Check out some more
Slice Recipes
Bite size pieces of keke (cake), designed to be shared.
DID YOU ENJOY THIS RECIPE?
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Keke Tapatahi Karamea Ōti - Caramel Oat Slice
Equipment
- 1 x 25 cm by 20 cm tin with around 4 cm high sides
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 teaspoon tote (salt, fine)
- ¾ teaspoon pēkana houra (baking soda) Note: If you have no baking soda, swap it for 1 ¼ teaspoon 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 teaspoon good quality flaky salt. If you are using iodised table salt, half this quantity.
- 2 teaspoon 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
Pre-heat 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 Dry Ingredients for the 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.
Melt the Butter and Golden Syrup:
- 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.
- Add the pēkana houra (baking soda) or pēkana paura (baking powder) and stir it in with a whisk. It will grow like a little puff of magic but don't be distracted.
Combine the Base ingredients:
- After five seconds or so of stirring, pour the ranunga wera (hot mixture) in to the dry ingredients. Whakaranuhia - mix it all together.
- Reserve half a cup of the mixture for the topping and leave it to the side. Press the remaining mixture in to the prepared tray.
Bake the Base:
- 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 over the ½ C of reserved base mixture, titipi kokonati (coconut chips) and titipi tiakarete (chocolate chips).
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 continues to bubbles as it is removed from the heat. 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).
Taryn Jasmin Patrix
Gooey goodness with a touch of texture.
Naomi Toilalo WhānauKai
The best feedback, thank you Taryn! Love it.
Sam
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.
Naomi Toilalo WhānauKai
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.