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1 Caramilk rice bubble slice

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Caramilk rice bubble slice

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Ingredients

24 piece(s)

Caramilk rice bubble slice

  • 250 g butternut snap cookies, broken into two
  • 45 g coconut, desiccated
  • 55 g Rice Bubbles®
  • 120 g unsalted butter
  • 60 g water
  • 90 g raw sugar
  • 55 g milk powder
  • 1 pinches salt
  • 360 g Caramilk Chocolate
  • 2 teaspoons vanilla extract
  • 5 g vegetable oil
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  • 6
    5h 15min
    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
    • Appliance TM 21 image
      Recipe is created for
      TM 21
  • 9
5

Recipe's preparation

    Caramilk Rice Bubble Slice
  1. 1. Line a 20 x 30 slice pan with baking paper allowing paper to hang over sides.

    2. Place cookies into Closed lid and turbo 2-3 times or until happy with consistancy. Add Rice bubbles and coconut, mix 10 secs, Reverse, speed 2.5. Place in a bowl to the side. Wipe out Closed lid.

    3. Place 20g butter and and water into Closed lid and heat 3mins, 120deg, speed2.

    4. Add raw sugar, milk powder and salt to Closed lid and blend 30 secs speed 10. Scrape down sides of bowl.

    5. Add remaning 100g of butter, vanilla and 180 g caramilk chocolate into Closed lid, heat 3 mins, 70deg, speed 2. Let cool for 5 minutes with lid off.

    6. Add chocolate mixture to biscuit mixture bowl and combine well with spatula. Pour into lined slice tin and push down well with back of spoon. Place in fridge for 2-3 hours or until set.

    7. Place remaining 180g of caramilk into Closed lid and grate 10 secs, speed 9. Scrape down sides.

    8. Melt 3mins, 50deg, speed2.

    9. Pour chocolate over slice evenly. Place in fridge for 2 hours or until set.

    10. Use warm serated knife to cut into pieces. Enjoy.
10

Accessories you need

  • Spatula TM5/TM6
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Tip

This recipe includes making your own condensed milk.

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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  • Made this tonight was super yummy did a few small...

    Submitted by TristaHoyland on 8. October 2021 - 23:07.

    Made this tonight was super yummy did a few small changes due to lack.of caramilk!.opps must have ate it.

    In the base I uses Caramilk Hokey Pokey which Really fitted with the crunch, used tinned condensed milk.


    For the top I used 80g caramilk (all I had left) 100 gram white choc and swirled it on top 👍

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