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  1. Home
  2. coconut slice recipe

Oat & macadamia caramel slice

The classic caramel slice with a nutty new vibe. - by Alison Pickel
  • 21 Jan 2016
Oat & macadamia caramel slice
Cook: 60 Minutes - easy - Serves 12 - Vegetarian - egg-free - pregnancy-safe
Proudly supported by
The classic caramel slice with a nutty new vibe.

Ingredients

1 cup plain flour

½ cup brown sugar, 
firmly packed

¼ cup desiccated coconut

125 g unsalted butter, melted

½ cup Nestle Top'n'Fill

Topping

1 cup traditional oats

¾ cup chopped unsalted macadamias

½ cup plain flour

½ cup shredded coconut

¼ cup brown sugar, 
firmly packed

100 g unsalted butter, melted

Method

  1. Grease a 19cm x 30cm lamington pan. Line base 
and sides with baking paper, extending paper 5cm above pan edges.
  2. Combine flour, sugar and coconut in a large bowl. Add butter. Mix well. Press mixture over base of prepared pan. Smooth over top.
  3. Cook in a moderate 
oven (180C) for about 
15 minutes, or until lightly golden. Cool in pan. Spread with Top‘n’Fill.
  4. To make topping, combine oats, macadamias, flour, coconut and sugar in a bowl. Add butter. Stir until combined. Sprinkle evenly over Top‘n’Fill.
  5. Return to moderate oven (180C). Cook for about 
20 minutes, or until topping 
is golden brown. Cool completely in pan.
  6. Slice out of pan. 
Cut into bars.

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