Chocolate Salted Caramel Oat Slice
Serves 24
30 minutesprep time | 35 minutes Processing Time
Harraways brings the irresistible Chocolate and Salted Caramel Oat Slice, offering a perfect harmony of sweet, salty, and oaty flavors for a divine treat.
Nutritional Information
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- 125g lightly salted butter
-
1 cup of plain flour
-
1/2 cup Harraways Rolled Oats
-
1/2 cup brown sugar (can use any other sugar but this makes for a more caramel taste)
- 1/4 cup golden syrup
-
65g lightly salted butter
-
1 tin sweetened condensed milk
-
1 1/4 tsp sea salt flakes
- 120mls double cream
-
180g of 60-70% Whittaker's, or Belgian chocolate
-
Make a 1/4 extra base mixture, once mixed thoroughly, this can be used to spread over the caramel randomly in small pieces.
Ingredients
Base
Caramel, Either use one tin of Nestle ready-made caramel, or follow the below recipe
Chocolate Ganache
Substitute for the Chocolate Ganache
Hidden
Chocolate Salted Caramel Oat Slice
Serves 24
30 minutes prep time | 35 minutes Processing Time
Harraways brings the irresistible Chocolate and Salted Caramel Oat Slice, offering a perfect harmony of sweet, salty, and oaty flavors for a divine treat.
Nutritional Information
Share
- 125g lightly salted butter
-
1 cup of plain flour
-
1/2 cup Harraways Rolled Oats
-
1/2 cup brown sugar (can use any other sugar but this makes for a more caramel taste)
- 1/4 cup golden syrup
-
65g lightly salted butter
-
1 tin sweetened condensed milk
-
1 1/4 tsp sea salt flakes
- 120mls double cream
-
180g of 60-70% Whittaker's, or Belgian chocolate
-
Make a 1/4 extra base mixture, once mixed thoroughly, this can be used to spread over the caramel randomly in small pieces.
Ingredients
Base
Caramel, Either use one tin of Nestle ready-made caramel, or follow the below recipe
Chocolate Ganache
Substitute for the Chocolate Ganache
Hidden
Method
Base
- Preheat the oven to 180 degrees fan bake. Grease and line a square tin.
-
Melt butter in the microwave, checking periodically & mixing until melted.
-
Mix melted butter with remainder of base ingredients and incorporate well.
-
Press the mixture into prepared tin and bake for 15 minutes.
Caramel
- Combine all caramel ingredients together in a saucepan, mixing well until caramel has thickened.
-
Pour caramel over the base and bake for another 20 minutes or until the caramel starts to turn golden.
- Let this cool on the bench before transferring it to the fridge to cool completely.
Chocolate Ganache
- Heat the cream in a saucepan over a high heat until near boiling.
-
Add the chocolate and let it sit for 1 minute before mixing until smooth.
-
Pour over the cold slice and let it set in the fridge until it is ready to eat.
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