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Chocolate Caramel Slice from The Australian Women's Weekly


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Ingredients

10 portion(s)

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
  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Base Method
  1. 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. 

     

  2. Filling Method
  3. 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. 

     

  4. Topping Method
  5. 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.

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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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Comments

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  • Need about 3 min to melt butter if from fridge

    Submitted by Bronnieferrier on 17. February 2019 - 10:45.

    Need about 3 min to melt butter if from fridge

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  • This was First Slice Ever. My

    Submitted by Fisch79 on 6. January 2016 - 22:35.

    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.

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  • I cooked this too last night

    Submitted by kjohnson on 1. September 2014 - 18:26.

    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! 

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  • I have cooked this twice now.

    Submitted by Julie Davies on 1. September 2014 - 12:07.

    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!

     

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