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Honey Oaty Caramel Square

Preheat oven to 150°C Fan BakeOaty Caramel Square

Base:
125g butter, softened
1 cup sugar
1 cup desiccated coconut
1 cup flour
1) Cream butter & sugar in a bowl 
2) Add coconut and flour to butter mixture. Mix well.
3) Press into tin & cook at 150°C for about 15 minutes or until lightly golden

Caramel:
1 tin condensed milk
50g butter
2 Tbsp Mossop’s Field & Tawari honey
1) Place all ingredients into a small saucepan and bring caramel mixture to boil slowly over low heat for 2 minutes. 
2) Pour over base.

Oaty Topping:
115g butter
1cup shredded coconut
1 cup oat flakes
1 cup crushed cornflakes
1/2 cup Mossop’s Field & Tawari honey
Optional: Mixture of seeds, almonds, etc
1) Melt butter & honey.
2) Add to dry ingredients. Gently spread over caramel mixture 
3) Bake slice for 30 minutes.