Salty Caramel Apple Slice with Pecan Streusel

Preheat the oven to 180°C regular bake.

OATY BASE AND STREUSEL: Put the softened butter and brown sugar in a large mixing bowl. Using hand-held electric beaters, beat butter and sugar together on high speed for 1-2 minutes, until pale and fluffy. Add the flour, cinnamon and sea salt and beat again on low speed, until just combined. Add the rolled oats and beat again on low speed, until just mixed.

Transfer roughly three-quarters of the mixture to the prepared slice tin, reserve the remaining mixture for the streusel topping. Using the back of a spoon, spread the mixture out firmly into the base of the tin to an even layer.

Bake on the lower-middle oven rack for about 15 minutes, until slightly puffy and starting to brown around the edges. Remove from the oven and set aside. While the base of the slice bakes, prepare the caramel apple filling.

CARAMEL APPLE FILLING: Melt roughly one tablespoon of the butter in a large frying pan on medium high heat. Add the apple slices, 2 tablespoons of the brown sugar and the mixed spice to the pan. Toss to coat the apples and cook for 6-8 minutes, stirring often, until the apple slices are softened and translucent. Remove pan from the heat and set aside.

In a separate medium pot add the remaining butter, remaining brown sugar, condensed milk, maple syrup and salt. Place over a medium heat and cook for 1-2 minutes, whilst stirring, until butter has melted, and mixture is smooth. Gently fold the apples through.

Spoon the caramel apple filling over the baked base and spread out into an even layer. Crumble the remaining oaty streusel mixture evenly over the top of the caramel apple layer, then sprinkle over the chopped pecans.

Return the slice to the oven to bake for a further 25-30 minutes, until golden brown and starting to caramelise around the edges. Leave to cool completely in the tin.

TO SERVE: Remove from the tin using the overhanging baking paper. Drizzle over the dulce de leche and sprinkle with the flaky sea salt (if using). Using a large sharp knife, cut the slice into 16-20 squares.

Store the slice in the fridge in an airtight container.