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Caramel Hazelnut Slice


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Ingredients

Base

  • 230 g Butter
  • 215 g flour
  • 1 ½ teaspoon baking powder
  • 230 g brown sugar
  • 100 g dessicated coconut

Hazelnut Caramel

  • 90 g Butter
  • 2 cans condensed milk
  • 160 g golden syrup
  • 200 g hazelnuts

Chocolate Drizzle

  • 150 g dark chocolate
  • 6
    1h 5min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
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Recipe's preparation

    Base
  1. Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.
  2. Place 200g of hazelnuts on a separate tray and toast in the oven for 10 mins or until starting to turn golden. Then set aside to cool down.
  3. While the hazelnuts are toasting, place 250g butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.
  4. Add 215g flour, 1.5 teaspoons baking powder, 230g brown sugar and 100g coconut and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing if necessary.
  5. Press evenly into tin and Bake for 15 minutes (180°C). Set base aside to cool in tin. Clean and dry mixing bowl.
  6. Hazelnut Caramel
  7. Place 2 cans of condensed milk, 90g butter and 160g golden syrup into mixing bowl and cook 20 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.
  8. Pour toasted hazelnuts into ccaramel and mix 10 seconds/Speed 3 reverse blade Counter-clockwise operation.
  9. Pour caramel filling mixture over cooled base in tin, then bake for a further 15-20 minutes (180°C). You want to caramel to be really nice and caramelized, a dark tan colour. Set aside and allow to cool.
  10. Clean and dry mixing bowl.
  11. Caramel Drizzle
  12. Place 150g chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  13. Melt 2 min 30 sec/50°C/speed 2, or until the chocolate has melted.
  14. Dipping a fork into the melted chocolate “squiggle/flick” the chocolate over caramel filling. Place into the refrigerator until completely set before cutting (I leave mine overnight).
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
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Tip

For the caramel, you can make your own sweetened condensed milk using the recipe on cookidoo and then add the rest of the caramel ingredients. (You will need to double the recipe). This is how I do it, and the sweetened condensed milk recipe is so much better than the store bought stuff….but I warn you, you will be exposed to how much sugar is actually in this recipe eeek.



Once you have finished squiggling the chocolate over the top of the slice, Add some milk to your bowl and heat the milk up with your chocolate. Then you get a hot chocolate to enjoy while you wait for the slice to set….your welcome tmrc_emoticons.;)


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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