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Double choc caramel slice



24 portion(s)

Double choc caramel slice

  • 2 packages 250 chocolate ripple biscuits
  • 200 grams melted butter
  • 2 cans 395 g condensed milk, Nesltles preferred
  • 90 grams golden syrup
  • 60 grams Butter
  • 2 level tablespoons olive oil, Can use vegetable oil
  • 6
    Preparation 20min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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's preparation

  1. Base
    Prepare 24 x 35cm slice tin. I use gladbake.
    Add biscuit to TM and blend on 4.5 for 5/7 seconds.Then add melted butter blend 10 seconds on 4.5. Place in slice tin and make a smooth base, refridgerate. Clean TM bowl
    Turn oven to 160c
    combine 2 tins of condensed milk, 60 grams butter & 90 grams golden syrup.
    Blend 5 minutes, temp 120, speed 2.5. Stir then continue 5 minutes, temp 120, speed 3. Turn temp to 100 for another 5 minutes speed 3.
    Mixture should now be thickening. Spread mixture over biscuits and bake for 10 minutes.
    Add Broken up chocolate and oil to microwave jug. Melt on a low level I use 6, until you get a smooth texture. Pour over slice. Chill until set, pre cut into desired slices before chocolate is completely set.

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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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