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Bittersweet Caramel Slice


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Ingredients

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Base

  • 150 gram plain flour
  • 60 gram almond meal
  • 125 gram Butter, melted
  • 165 gram raw sugar

Filling

  • 1/2 cup --- golden syrup
  • 125 gram Butter, melted
  • 800 gram sweetened condensed milk

Topping

  • 200 gram Dark cooking chocolate
  • 2 teaspoons vegetable oil
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Recipe's preparation

    Base
  1. Preheat oven to 180°C.Place the flour, almond meal, butter and sugar in the bowl and mix  20 seconds/speed 6Press the mixture into a 20cm x 30cm x 3cm tin lined with non-stick baking paperBake for 15 minutes or until golden. Allow to cool.

  2. Filling
    1. Into the Thermomix place the golden syrup, butter and condensed milk
    2. Heat for 8 minutes/70 degrees/speed 3
    3. Pour filling over the base and spread evenly – avoid upward dips around the edges
    4. Bake for 20 minutes or until golden.
    5. Refrigerate until cooled completely
  3. Topping
    1. Place the chocolate into the clean Thermomix
    2. Grate for 10 seconds/speed 9
    3. Add the oil and heat 4 minutes/50 degrees/speed 3
    4. Pour the chocolate mixture evenly over the caramel and refrigerate for 2 hours or until set.
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Tip

Chooclate

The recipe calls for dark cooking chocolate. I use Lindt 85% dark chocolate cos I like it to be bitter as a childless wealthy divorcee. I want it to slap the sweetness of the golden syrup hard across the kisser. But that’s just me.

 

Almond Meal

I considered milling my own almonds to make the almond meal but I wasn’t about to remove the skin myself and found on investigation that whole blanched almonds cost the same price as almond meal so why bother?


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Tried this receipe last Christmas 2016. Everyone...

    Submitted by Budo on 27. November 2017 - 14:46.

    Tried this receipe last Christmas 2016. Everyone loved it both adults and kids. Kept coming back for more!

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  • oops quite right about the

    Submitted by krispykitchen on 3. August 2015 - 14:30.

    oops quite right about the base! not sure where it disappeared to.

    It is a converted donna hay recipe

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  • 190g golden syrup is the 1/2

    Submitted by WildMum on 27. August 2014 - 19:09.

    190g golden syrup is the 1/2 cup

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  • Think this is a converted

    Submitted by Clare can cook on 22. June 2014 - 23:03.

    Think this is a converted Donna Hay recipe. See -

    https://www.donnahay.com.au/recipes/desserts-and-baking/slices/chocolate-caramel-slice

    Base

    Preheat oven to 180°C (355ºF). Place the flour, almond meal, butter and sugar in a bowl and mix 20 sec speed 5-6 to combine. Press the mixture into a 20cm x 30cm x 3cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.

    Tips - after spreading chocolate give tin a firm jiggle before putting in fridge. Chocolate surface will smooth. Once set, cut slowly using a HOT knife. I made using ground almonds (skin on) and it tasted fine

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  • you forgot the instructions

    Submitted by Janarelle on 19. May 2014 - 18:34.

    you forgot the instructions for the base, I would love to make it but waiting till the rest of instructions are added, Thanks tmrc_emoticons.(

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  • Hi - how do you make the

    Submitted by Becsta on 26. October 2013 - 10:37.

    Hi - how do you make the base? Thanks

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