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Home / Our Recipes / Chocolate Salted Caramel Oat Slice

Chocolate Salted Caramel Oat Slice

Rated 3.0 stars by 2 users

Serves 24

30 minutesprep time | 35 minutes Processing Time

Author:

Emma Rolston

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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Products used in this recipe

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Rolled Oats 800g

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Rolled Oats 1.3kg

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Rolled Oats 1.5kg

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    Ingredients

    Base

  • 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) 

    • Caramel, Either use one tin of Nestle ready-made caramel, or follow the below recipe

  • 1/4 cup golden syrup 

  • 65g lightly salted butter 

  • 1 tin sweetened condensed milk 

  • 1 1/4 tsp sea salt flakes 

    • Chocolate Ganache

  • 120mls double cream 

  • 180g of 60-70% Whittaker's, or Belgian chocolate 

    • Substitute for the Chocolate Ganache

  • Make a 1/4 extra base mixture, once mixed thoroughly, this can be used to spread over the caramel randomly in small pieces.

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Home / Our Recipes / Chocolate Salted Caramel Oat Slice

Chocolate Salted Caramel Oat Slice

Rated 3.0 stars by 2 users

Serves 24

30 minutes prep time | 35 minutes Processing Time

Author:

Emma Rolston

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

    Ingredients

    Base

  • 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) 

    • Caramel, Either use one tin of Nestle ready-made caramel, or follow the below recipe

  • 1/4 cup golden syrup 

  • 65g lightly salted butter 

  • 1 tin sweetened condensed milk 

  • 1 1/4 tsp sea salt flakes 

    • Chocolate Ganache

  • 120mls double cream 

  • 180g of 60-70% Whittaker's, or Belgian chocolate 

    • Substitute for the Chocolate Ganache

  • Make a 1/4 extra base mixture, once mixed thoroughly, this can be used to spread over the caramel randomly in small pieces.

    • Hidden

Method

    Base

      1. Preheat the oven to 180 degrees fan bake. Grease and line a square tin.

      1. Melt butter in the microwave, checking periodically & mixing until melted.

      1. Mix melted butter with remainder of base ingredients and incorporate well.

      1. Press the mixture into prepared tin and bake for 15 minutes.

        Caramel

          1. Combine all caramel ingredients together in a saucepan, mixing well until caramel has thickened.

          1. Pour caramel over the base and bake for another 20 minutes or until the caramel starts to turn golden.

          1. Let this cool on the bench before transferring it to the fridge to cool completely.

            Chocolate Ganache

              1. Heat the cream in a saucepan over a high heat until near boiling.

              1. Add the chocolate and let it sit for 1 minute before mixing until smooth.

              1. Pour over the cold slice and let it set in the fridge until it is ready to eat.

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