A fabulously chewy toffee slice with a great balance of sweet and salty and soft and chewy. I played with this recipe for a few months before I was totally satisfied with it. It is an adaptation of a great New York Times recipe but I am partial to a chewy base! 

This is quite possibly one of the most addictive and unhealthy recipes on the blog - proceed at your own risk! 

CHEWY OAT & COCONUT BUTTER BARS

INGREDIENTS

CHEWY OAT & COCONUT BASE
2 tablespoons golden syrup
150g butter
3/4 cup brown sugar
1 cup shredded coconut
1 1/2 cups rolled oats
2/3 cup flour
1/2 teaspoon salt

BUTTER TOFFEE TOPPING
80g butter, cut into cubes and softened
1 cup soft brown sugar
1 teaspoon vanilla essence
1 egg
1/3 cup raisins, finely chopped
1/2 teaspoon salt
1 tablespoon flour
1 tablespoon cream
1/2 teaspoon sea salt flakes to finish

METHOD

CHEWY OAT & COCONUT BASE
Preheat oven to 180ºC, grease and line a 20 x 20cm brownie tin. 

In a saucepan, melt the golden syrup, brown sugar and butter. Remove from he heat and add all remaining base ingredients. Stir to combine. 

Dump into lined the lined brownie tin and spread out evenly using the back of a spoon. 

Bake for 15 - 17 minutes or until golden brown. 

BUTTER TOFFEE TOPING
In a bowl, cream butter and sugar until pale. Add the vanilla essence and egg and beat for a further 2 minutes. Add the raisins, salt, flour and cream and stir until well combined.

Pour over base (whilst still hot) and bake for 16 - 20 minutes or until golden and set. Remove from oven, sprinkle with sea salt flakes and leave to cool in tin.