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4
Ingredients
24 slice(s)
Base
- 180 grams plain flour
- 50 grams Desiccated Coconut
- 95 grams brown sugar
- 125 grams melted butter
Caramel filling
- 85 grams golden syrup
- 125 grams melted butter
- 2 cans sweetened condensed milk
Chocolate topping
- 185 grams dark chocolate
- 15 grams vegetable oil
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6
1h 0min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
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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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5
Recipe's preparation
- Preheat oven to 180degrees. Place flour, coconut, sugar and butter in TMX jug and mix 5secs, spd5. Scrape down the sides with spatula. Repeat 5secs, spd5. Press mixture into lined baking tin (20cm x 30cm) and bake for 15 - 18 mins or until golden brown.
- Place golden syrup, butter and condensed milk into TMX jug (dont worry about cleaning it after previous step). Heat for 10mins, 90degrees, speed 1. Pour over the cooked base and bake for 20 minutes or until golden. Refrigerate til cold.
- Place chocolate and vegetable oil into TMX jug. Melt for 2mins, 50degrees, speed 2. Pour over slice and spread evenly. Refrigerate until firm and cut into slices. Makes 24 slices.
Base
Caramel Filling
Chocolate topping
10
Accessories you need
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Spatula TM5/TM6
buy now
11
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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