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1 Chocolate Caramel Slice ( makes 2 slabs)

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Chocolate Caramel Slice ( makes 2 slabs)

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Ingredients

48 portion(s)

Base

  • 200 grams unsalted butter
  • 160 grams plain flour
  • 160 grams Self Raising Flour
  • 80 grams dessicated coconut
  • 110 grams brown sugar

Caramel

  • 2 Tins condensed Milk
  • 50 grams unsalted butter
  • 110 grams brown sugar
  • 40 grams golden syrup

Chocolate

  • 150 grams Dark Chocolate Buttons
  • 150 grams Milk Chocolate Buttons
  • 40 grams coconut oil
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  • 6
    50min
    Preparation 35min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • 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.
  • 9
5

Recipe's preparation

    BASE

  1. Preheat Oven to 170*. Line 2 18x28cm tins with foil and grease lightly.

  2. Melt butter, 3mins/100*/sp2

  3. Add remaining base ingredients, 10secs/sp2.5Counter-clockwise operation

  4. Scrape down sides, 10secs/sp2.5Counter-clockwise operation

  5. Divide mixture equally between the tins, (Mine each weigh  535/540g. when done). Press down with a fork and bake for 12mins.

     

    6. CARAMEL

  6. Add all caramel ingredients to bowl.

  7. Cook, 15mins/100*/sp2.

     

  8. Scrape down sides, then 15mins/115*/sp1

  9. Pour caramel over bases (mine weigh 1005/1010g) and allow to cool completely

    10. CHOCOLATE

  10. Add all ingredients to bowl, blitz 5secs/sp6.

    Then melt 2mins/90*/sp3

  11. Pour over bases and refrigerate.

10

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11

Tip

This recipe can be halved to make 1 slab, I always make 2 and freeze the second cut into pieces. It does last for 2 weeks in the fridge (in theory)

Variations

1. Instead of chocolate topping, blitz macadamia nuts and chocolate chips 5secs/sp5 and sprinkle over hot caramel slice. Press gently with fingers.

2. Create a subtle change by replacing golden syrup with same measurement of honey, maple syrup or rice malt syrup.

Enjoy!!!!

 

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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Comments

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  • great recipe, thanks for

    Submitted by Linda Daleboudt on 24. February 2016 - 21:57.

    great recipe, thanks for sharing!

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