This slice is amazing and amazingly easy. I thought I had found the ideal slice with the Caramel Oat Slice I blogged previously, but no.This one is the real deal. If you can hide it from yourself you will benefit as it does taste better the next day. The caramel firms up and the oats soften.

I got the original recipe from the good old taste website and made a few tweaks. The original recipe, which I have tweaked can be found here .

Preheat oven to 180°C. Grease a slice pan. Line base and two opposite sides with baking paper, extending paper 5cm over edge of pan. I have used a 9inch square, slice tin and a round cake tin. All have worked fine.

Base

100g butter, melted
1/2 cup (75g) plain flour
1/2 cup (75g) self-raising flour
1/2 cup (45g) desiccated coconut
1/2 cup (110) caster sugar

Middle caramel layer
60g butter melted
395g can sweetened condensed milk
2 tbs golden syrup
1/4 cup (55g) brown sugar

Topping

2 eggs, lightly whisked
1/3 cup (75g) caster sugar, extra
1 1/2 cups oats
1/2 cup desiccated coconut
pinch of salt

Combine sifted flours, coconut, caster sugar and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
Combine sweetened condensed milk, golden syrup, brown sugar and extra butter in a medium bowl. Spread mixture evenly over base.
Combine eggs, sugar, oats and coconut in a medium bowl and sprinkle evenly over filling.
Cook for further 20 minutes, or until lightly browned. Cool in pan. Cut slice into squares or triangles to serve.