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Ingredients
24 piece(s)
Chocolate Caramel Slice, gluten free
- 1.5 cups gf flour mix
- .75 cup brown sugar
- .75 cup dessicated coconut
- 180 g Butter, melted
caramel
- 70 g Butter
- 2 level tablespoons golden syrup
- 1 cans sweetened condensed milk
topping
- 140 g chocolate
- 70 g Butter
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50min
Preparation 20minBaking/Cooking -
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medium
Preparation -
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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.
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Recipe's preparation
- Heat oven to 180degC, line a 20x30cm slice tin
- Base: combine flour sugar & coconut. Mix in butter until just combined. Press into prepared tin.
Bake 10-15 mins - Caramel: mix butter, golden syrup & condensed milk 8-10 mins 100deg sp3.
Pour over cooked base, bake 15 mins.
Cool in Fridge - Toping: melt chocolate and butter together, pour over cooled caramel & allow to set
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Accessories you need
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Spatula TM5/TM6
buy now
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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.
Comments
Add a commentGreat fluten-free recipe
Great fluten-free recipe