CHOCOLATE CARAMEL SLICE - The Best Thick Caramel! @shebykate_ by shebykate_. A Thermomix <sup>®</sup> recipe in the category Baking - sweet on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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CHOCOLATE CARAMEL SLICE - The Best Thick Caramel! @shebykate_

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Ingredients

16 slice(s)

Base

125 g Butter
135 g plain flour
100 g brown sugar
45 g dessicated coconut

Filling

790 g condensed milk, (2 cans)
125 g Butter
130 g golden syrup

Icing

250 g milk chocolate, (cadbury is best)
20 g coconut oil

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6

50min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Base

Preheat oven to 160 degrees celsius (fan-forced). Line a 20X28cm rectangular slice tin with baking paper and set aside.

Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.

Add the plain flour, brown sugar and coconut and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).

Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 15 minutes or until lightly golden.

Filling

Place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes.

Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden. Remove from the oven and set aside until cool then place in the fridge to cool completely.

Icing

Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt on Speed 2, 80 degrees, 4 minutes (or until completely melted).

Pour the chocolate topping over the cooled caramel layer.

Cut into slices just before the chocolate topping sets completely. (or bring back to room temperature with a hot knife). Store in an airtight container for up to 5 days.

Accessories you need

Spatula TM5/TM6
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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.