Caramel oat slice

OK, now don't be fooled by this recipe's title. Just because it says oats (which I am led to believe are a superfood) doesn't make it healthy or good for you. But by crikey it tastes good, and by that I mean really really good. So good, you sneak into the kitchen when no one is looking and take a slice. So good, you can stand over the sink and shove it in and then go eat more. Just have a salad for dinner. For two nights in a row. 

Ingredients

Base
125g butter
½ cup sugar
1 teaspoon vanilla essence
1 cup plain flour
1 cup shredded coconut

Filling
60g butter
1 can condensed milk (410g)
2 tablespoons golden syrup

Topping
1 cup shredded coconut
½ cup rolled oats
60g butter
1 tablespoon golden syrup

Method

Base: cream butter, sugar and vanilla until light and creamy. Add sifted flour and cocnut and mix well. Press evenly into a greased lamington tin. Bake in a moderate oven for 20 minutes, remove and cool.

Filling: place all ingredients in a saucepan, and stir over low heat until butter melts. Increase heat, simmer gently, stirring all the time for about five minutes or until the mixture turns a lovely golden brown colour. Remove from heat and spread over the base.

Topping: combine coconut and rolled oats in a bowl. Put butter and golden syrup in a small saucepan, stir over a low heat until the butter has melted. Add to the coconut mixture and mix well. You might get a better result if you use your fingers here. Might help to take your rings off. Sprinkle the topping over the caramel filling.

Return the whole thing to the oven and bake for about 15 minutes on a moderate heat until golden brown. Allow to cool before slicing. Eat salad the next day.