If you're in the mood for something incredibly indulgent this is a winner! Chewy oat and coconut base covered in gooey caramel and dark chocolate chunks. 

OATY COCONUT CARAMEL SLICE 

Makes a 20 x 20cm tin of slice

INGREDIENTS

OATY COCONUT BASE
150 grams butter
3/4 cup brown sugar
2 tablespoons golden syrup
2/3 cup coconut threads
1 1/4 cup rolled oats
3/4 cup flour, sifted
1 teaspoon baking powder, sifted

CARAMEL
2 x 395 gram cans of sweetened condensed milk
140 grams butter, cubed
2 tablespoons golden syrup
1/4 cup brown sugar
Pinch of salt

200 grams dark chocolate, roughly chopped - I used Whittakers 50% Dark Cocoa
Sea salt

METHOD

OATY COCONUT BASE
Preheat the oven to 180°C and line a 20 x 20cm brownie dish.

In a saucepan, melt the butter, sugar and golden syrup. Remove from heat and set aside. 

In a seperate bowl combine the coconut threads, rolled oats, flour and baking powder. Add the melted butter mixture and mix well. Press into lined tin and bake for 15 minutes. Once just turning golden, remove from oven and set aside, leaving the base in the tin. Leave oven temperature at 180°C.

CARAMEL
In a saucepan, combine all ingredients. Once all ingredients have melted remove from heat and let cool for 10 minutes. 

Pour caramel over oaty coconut base and bake for 15-20 minutes until golden and bubbling at the edges but still slightly runny in the centre. Remove from heat and set aside for 10 minutes. 

Scatter the roughly chopped dark chocolate over the caramel and refrigerate for 2+ hours until caramel has set. Sprinkle over a little sea salt before serving.