Ingredients
30 piece(s)
Biscuit base
- 1 package Scotch Fingers
- 125 grams Butter, melted
caramel middle
- 395 can Condesed Milk
- 40 grams golden syup
- 70 grams Brow Sugar
Chocolate top
- 300 grams milk choc melts
- 150 grams White Choc Melts
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6
16min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
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.
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Recipe's preparation
1. Blitz biscuits speed 6, 5 seconds
2. Add melted butter, mix speed 3, 5 seconds
3. Add mixture to greased square slice time and put into the fridge until the next step is complete.
1. Add all ingredients to cleaned bowl
2. Set temp on 70 cook for 6 minutes.
3. set temp on 50 and cook for a further 5 minutes speed 3
4. Add to biscuit base and leave to cool
1. Add melts to cleaned bowl
2. set temp to 50 and melt chocolate for 3 minutes, may need a liitle longer check for lumps.
3. Add to the cooled caramel and set in the fridge.
4. Cut pieces with sharp knife
5. ENJOY !!!!!!
Biscuit base
Caramel
Chocolate top
Accessories you need
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Spatula TM5/TM6
buy now
Tip
Best kept in the fridge.
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.
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