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1 Caramel Slice

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Caramel Slice

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Ingredients

48 piece(s)

Caramel Slice

  • 125 g Butter, Melted
  • 150 g plain flour
  • 110 g dessicated coconut
  • 60 g Butter, Extra
  • 395 g condensed milk
  • 2 level tbsp golden syrup
  • 185 g milk chocolate, Chopped coarsely
  • 2 level teaspoons vegetable oil
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  • 6
    55min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      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.
    • Appliance TM 5 image
      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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    For biscuit base
  1. Preheat oven 180 degrees C/350F
    Grease 20x30cm pan (slice/brownie pan) and line with baking paper along base and up the sides.

    Melt the 125g butter at 50 degrees speed 2 for 2 mins. Add more time if needed.

    Add the plain flour, light brown sugar and coconut into the melted butter and mix at speed 4 for 10secs then scrape down the bowl with your spatula and mix for another 10 secs at speed 4.

    Press mixture firmly into base of pan and bake for 15 mins until lightly golden.
    2. For caramel layer
  2. Put extra butter condensed milk and golden syrup into bowl and cook at 60 degrees, speed 2 for 5 mins until totally smooth.

    Pour caramel mixture over biscuit base (once baked) and then return to oven for a further 15 mins until golden.
    3. For chocolate topping
  3. Melt chocolate and veg oil at 50 degrees speed 1 until totally melted. Usually about 5 mins.

    Pour on top of caramel layer and smooth out with a offset palette knife.

    I don't usually clean the bowl between steps but the chocolate may seize if the bowl isn't clean so see how you go.
    4. To finish
  4. Pop the slice into the fridge to set before cutting the slice into pieces using a hot knife.

    It will make 48 delicate pieces but I tend to cut them larger! Enjoy!
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  • Spatula TM5/TM6
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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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Comments

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  • HOW MUCH BROWN SUGAR

    Submitted by dianekav on 13. September 2023 - 11:07.

    HOW MUCH BROWN SUGAR

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  • The amount of brown sugar needed in not listed?

    Submitted by Keturah on 22. August 2023 - 19:53.

    The amount of brown sugar needed in not listed?

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