Caramel Walnut Slice

Prep time 20 minutes
Cook time 25 minutes
Makes 16 pieces

INGREDIENTS

Base
2 cups self-raising flour
1 cup brown sugar
½ cup rolled oats
½ cup desiccated coconut
1 teaspoon vanilla extract
250 grams (9 ounces) butter, diced

Topping
1 x 395 grams (14 ounces) can sweetened condensed milk
1 tablespoon golden syrup
1 tablespoon brown sugar
2 tablespoons butter
¼ cup chopped walnuts
½ cup dark chocolate, roughly chopped

METHOD

Preheat the oven to 180°C (350°F) and line a 25 x 25-centimetre (10 x 10-inch) square slice tin.

To make the base, add the flour, brown sugar, rolled oats, coconut and vanilla extract to a bowl. Rub in the butter with your fingertips, until the mixture resembles a fine crumb. Alternatively, you can rub the butter in using a stand mixer.

Press the base into the prepared slice tin and bake for 15–20 minutes, or until lightly browned around the edges. While the base is cooking, make the topping. Put the condensed milk, golden syrup, brown sugar and butter in a small saucepan and warm until the butter is melted. Pour the condensed-milk mixture over the cooked base and scatter the chopped walnuts and chocolate on top.

Return to the oven for a further 5–10minutes, or until the caramel has set.

Allow to cool before cutting into pieces. Store in an airtight container for up to 5 days in the pantry, or keep it in the fridge if the weather is warm.