Chocolate-Caramel Hazelnut Slice ... HOWEZAT!

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Chocolate-Caramel Hazelnut Slice ... HOWEZAT!

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Ingredients

24 portion(s)

185 grams Butter, cubed
120 grams brown sugar
110 grams Self Raising Flour
110 grams plain flour
70 grams Desiccated Coconut
150 grams Toasted Hazelnuts

Caramel Filling

2 Condesed Milk, Cans (395g)
2 tablespoon golden syrup
40 grams Butter

Chocolate Topping

40 grams Copha or Butter, chopped
200 grams Cadbury Milk Chocolate, broken into pieces
200 grams Cadbury Old Gold Dark Chocolate, broken into pieces

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6

1h 0min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea BBQ Birthday Children birthday Kids in the kitchen Picnic Biscuit/cookie Cake Cooking Easy Christmas Easter Father's Day Grandparent's Day Mother's Day Valentine’s Day Winter Dessert

Recipe's preparation

Preheat oven to 170 degrees fan forced (190 degrees conventional). Line base and sides of a 20 x 30 cm (base) slab pan with baking paper, allowing an overhang along eah long side.

Add cubed butter to TM bowl, melt at 100 degrees, speed 1 for 2 minutes. Add brown sugar, mix of speed 1 for 3 seconds. Add Flours and Coconut, mix speed 3 for 10 seconds. Mix with spatula, then speed 4 for 5 seconds.

Press into base of the prepared pan using a large metal spoon. Bake for 15-20 minutes or until light golden. Remove from oven, stand for 3 minutes, then use a large wooden spoon to flatten the base.

Caramel Filling

Rinse and dry the bowl. Add all ingredients to the TM bowl. 100 degrees, speed 1.5 for 10 minutes, until the mixture is light golden and thickend slightly. Pour over the warm base

Scatter the hazelnuts over the caramel and use a spatula to press them into the caramel. Bake for a further 15 minutes or until the top is golden. Set aside to cool for 1 hour. Wash and dry the bowl well while you wait.

Chocolate Topping

Add the Butter or Copha into the TM Bowl. Melt, 80 degrees, speed 3 for 2 minutes, or until all melted. Add the chocolate, continute to cook at 70 degrees for 2-3 minutes.

Spread the chocolate mixutre over the caramel, then set asie for 4 hours until firm. Cut into slices with a warm knife.

Accessories you need

Spatula TM5/TM6
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Tip

Converted from a 2009 Family Circle magazine.

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.