You can't beat a classic caramel slice... or can you? A debated topic in the office with this new slice in the rotation. Why not decide for yourself - bake it now!

Ingredients

Base
1/3 cup rolled oats
½ self-raising flour
2 tsp cocoa powder
1/3 cup firmly packed light brown sugar
½ cup desiccated coconut
90g butter, melted

Caramel
395g canned sweetened condensed milk
1/3 cup golden syrup or treacle
30g butter chopped coarsely

Topping
250g white eating chocolate
2 tsp vegetable oil

Method

Preheat oven to 180°C. Grease 20cm x 30cm regular pan; line base and long sides with baking paper, extending paper 5cm over sides.

Combine oats and sifted flour and cocoa in a medium bowl. Stir in sugar, coconut, and melted butter. Press mixture evenly in base of pan. Bake for 10 minutes.

Combine condensed milk, golden syrup, and chopped butter in small saucepan. Bring to the boil, stirring, for around 5 minutes or until thickened. Pour mixture over base. Bake for 10 minutes. Cool.

Stir chocolate and oil in a small heatproof bowl over a small saucepan of simmering water until smooth; spread over caramel. Refrigerate for 30 minutes or until set before cutting using a hot knife.