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Caramel Chocolate Triangles


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Ingredients

30 piece(s)

Base

  • 125 grams Butter
  • 100 grams brown sugar
  • 80 grams Shredded coconut, (or 50/50 with Dessicated)
  • 125 grams Self Raising Flour
  • Pinch salt

Topping

  • 2 level teaspoon Butter, (10g)
  • 395 gram can condensed milk
  • 3 level tablespoon golden syrup, (about 60g)
  • Pinch salt
  • 100 grams dark choc chips
  • 50 grams toasted flaked almonds
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Recipe's preparation

    Base
  1. Preheat oven to 180 deg C (or 170 deg C if Fan-Forced).     Line 18cm x 28cm tin with parchment paper.

  2. Melt butter in bowl - 1 min / 90 deg / speed 2.    

  3. Add flour, pinch salt, coconut, and brown sugar to butter in bowl and mix for 50 sec / Counter-clockwise operation / speed 2.

  4. Press mixture evenly into lined tin. 

  5. Bake in oven for 10-15 mins until base is brown.    Wash and dry bowl ready to make topping.

  6. Remove base from oven and add topping which needs to be prepared while baking base.

  7. Topping
  8. Place condensed milk, golden syrup, pinch salt, and butter into bowl.     Slightly cook for 3 min / 90 deg / speed 2  until well mixed, warm, and just starting to thicken on the base of the bowl.  NB:  We don't fully cook the caramel during this step.

  9. Pour topping on top of hot base, just taken out of the oven.

  10. Place tray back into the oven at 180 (170) deg C for 10-15 mins until topping is bubbling and starting to brown all over on the top of the bubbles.

  11. Remove from oven and immediately sprinkle over choc chips and then the flaked almonds to fill in the 'blanks' on the caramel.   You don't want to actually cover all of the chocolate.    NB: If you are not quick enough doing this and the chocolate doesn't start to melt and adhere to the caramel, give it a very light press into the caramel topping.    This can also need to be done if the choc chips are very cold - e.g.  straight out of the fridge.

  12. Leave on bench to cool then refrigerate until set enough to cut into triangles.    NB:  You do not want to be trying to cut it when the chocolate is still runny.

  13. When set, pull the parchment up and lift the slice out of the tin.    Put the slice and parchment onto a cutting board.    Using a wide blade sharp knife cut off the very edges on the four sides  (these are great eating while you're working).      With the long side facing you, cut into 5 vertical rows.    Then cut these rows into 3 horizontally.    The one by one, cut each 'square' in half diagonally as a triangle.     The slice presents much better as a triangle.

  14. These are now ready to eat, or store in the refrigerator, or place in a freezer to take out and thaw in the fridge for later use.     If you are really desparate or in need of a caramel fix, they also taste great straight out of the freezer.

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Tip

Also suitable for the TM31.

Can be made Gluten Free by using 125g Gluten Free Self Raising flour mix.

Nuts for topping - also good with toasted slithered almonds (need 70g), or a mix of 50g slithered almonds and 20g flaked almonds  (toasted).

Pre made, cut and stored in the freezer the slice tastes just as good as if just made which makes it a great standby to always have in the freezer for those times when you suddenly need to have a special treat on hand.


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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