Choco-caramel slice

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Choco-caramel slice

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Ingredients

Base

125 grams Butter or coconut oil
140 grams SR flour
75 grams Shredded coconut
100 grams brown sugar

Caramel

400 grams condensed milk, (1 tin)
60 grams Butter or coconut oil
40 grams golden syrup

Choc Topping

200 grams chocolate
20 grams Copha coc oil or grapeseed oil

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Prep

Put oven on to 180
Line Lamington tray(approx 23x32cm) with baking paper.

BASE
Chop butter 3 sec spd 6 then melt 2 min 60 spd 2.
Add remaining ingredients.
Mix 10 sec R spd 3 and press evenly (with wet hands into tray).
Scrape all out, no need to clean

really.

Bake 180 10-15 min until golden.
When it comes out you can press edges down.

CARAMEL
Put all ingredients into bowl.
Cook 7 min V spd 3 until golden and spread immediately over base.
Bake another 10 minutes on 180.
Wash bowl or put 1 cup of milk in it and whizz and heat up for a quick caramel milkshake first.

CHOC TOPPING
Grate Chocolate 6 sec spd 8, add copha.
Melt 2 min 50 deg spd 2 or until melted.
Spread over caramel with palette knife and refrigerate.
Cut when cold using sharp knife dipped in hot water(wipe each time) for a clean edge.
Keeps well in refrigerator.

Accessories you need

Spatula TM5/TM6
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Tip

I do like to cut into very small pieces as it is very rich.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.