Ingredients
Base
- 90g Butter, Softened110g
- 110g plain flour, Or gluten free flour
- 25g Desiccated Coconut
- 75g brown sugar
Filling
- 395g can sweetened condensed milk
- 60g Butter
- 2 tablespoons Maple syrup, Or golden syrup
Topping
- 200g Dark eating chocolate, Broken into pieces
- 2 teaspoons vegetable oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven to 170°C (150°C fan-forced). Grease a shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm above edges.
Place butter into mixing bowl and melt 40 seconds/70 degrees/speed 3.
Add remaining ingredients and mix 10-15 seconds/speed 5.
Press mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly; cool.
Place condensed milk, extra butter and syrup into the cleaned mixing bowl and cook 5 min/70 degrees/speed 3 and then cook for a further 5 min/37 degrees/speed 3.
Pour filling over base. Return to oven; bake for 30-35 minutes. Cool.
Place all ingredients into the mixing bowl and cook 2 min/50 degrees/speed 3. Cook for a further 30-60 seconds if required.
Pour chocolate over caramel. Refrigerate slice for about 3 hours or until set, before cutting.
Base Method
Filling Method
Topping Method
Thermomix Model
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Recipe is created forTM 31
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.
Comments (4)
Need about 3 min to melt butter if from fridge
This was First Slice Ever.
My husbands mum makes a caramel slice which is a family fave so thought I'd give this recipe a try. I found the base to gooey and sweet. The caramel didn't really work and wasn't that rich golden/brown colour, rather a milky light golden/brown colour. It still tastes nice but wasn't what I thought it would be. Not sure I'd make it again.
I cooked this too last night for the first time since translating. Thanks for the feedback- mine was the same! This is the original recipe.... http://m.aww.com.au/food/recipes/2010/8/chocolate-caramel-slice/
next time I'm going to start my five minutes from when the thermo is actually at the 70 deg temperature to see if that helps! Lucky it still tastes yummy- and a legitimate excuse to make it again soon!
I have cooked this twice now. The first time I followed the directions exactly and the filling wasn't thick enough, oozing out upon slicing. The same consistency occurred for the caramel filling the second time around, so I ended up boiling it on the gas stove top for a few minutes to thicken it up to the usual consistency (I've been making caramel slice for years the conventional way). I even tried cooking it at Varoma temperature for 5 min/Sp 1 twice to see if it would thicken up under high temp. It didn't.
Has anyone got this to work? I'd love any comments, as I much prefer to make this in the TM!