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Choc & Caramel Oat Slice

  • 15 min Prep
  • 40 min Cooking
  • Medium Difficulty



1cup plain flour

1/2 cup rolled oats

1/2 cup brown sugar

125g Lewis Road Creamery Lightly Salted Butter, melted


1/4 cup golden syrup

65g Lewis Road Creamery Lightly Salted Butter

1 tin sweetened condensed milk

1 1/4 teaspoon Maldon sea salt flakes

Chocolate Ganache:

180g Whittaker’s Dark Chocolate 

120ml Lewis Road Creamery Premium Double Cream


  • 1

    Preheat a oven to 180’c

  • 2

    Put the flour, rolled oats, brown sugar and melted butter into a large bowl and mix well. Press the mixture into a lined square tin. Bake for 15 minutes.

  • 3

    In a saucepan add golden syrup, butter, condensed milk and sea salt flakes. Stir consistently over a low heat until the caramel has started to thicken about 7-8 minutes. Pour over the base and cook for another 20 minutes or until the caramel has gone a nice golden colour. Cool on the bench and then put into the fridge until the slice has gone cold.

  • 4

    Pour the double cream into a pot and heat until almost boiling but not quite. Add the chocolate and then let the chocolate melt for about 1 minute before stirring. Keep mixing until the chocolate is silky smooth. Pour over the cold slice and put back into the fridge until set. We usually leave it until the following day (if you can resist!!)

  • 5

    Take the slice out of the tin, slice and enjoy!

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