Pre heat your oven to 180°.
Line a 27x17cm brownie tin.
Place the butter and brown sugar into a pot and melt over a low heat.
Take the pot off of the heat and use your danish dough whisk (or wooden spoon) to add the flour, baking powder, rolled oats and salt.
Press ¾ of the mixture into your lined tin and use a clean wet hand to squish all the mixture into the corners.
Use the back of a spoon to press down on the base to get an even coverage.
Heat your can of caramel. Making sure to stir it often to avoid the caramel burning. You want the caramel to be a smooth consistency to spread over your base.
Pour the hot caramel over your base and sprinkle the remaining base mixture over the top.
Bake the slice for 15 minutes.
Cool in the tin and cut once cold.
Store in an airtight tin or container.