- 125 grams Butter
- 100 grams plain flour
- 20 grams cocoa
- 60 grams dessicated coconut
- 90 grams brown sugar
- 400 grams sweetened condensed milk, (1 tin)
- 2 tablespoon golden syrup
- 60 grams Butter
- 400 grams chocolate
- 50 grams Copha
Preheat Oven to 180 degrees Celcius
Grease and Line a slice pan or square cake pan.
Melt Butter, 2 minutes, 70 degrees, speed 2.
Add remaining ingredients.
Mix slowly up to speed 4 for 20-30 seconds. Stop to scrape down the sides if required.
Using a small square of baking paper to cover the base; use the MC to press evenly into slice pan.
Bake for 15 minutes; or until lightly golden. Allow to cool slightly.
Add Caramel ingredients to Thermomix.
With MC in place, cook 5 minutes, 70 degrees, speed 3.
Pour over base (use spatula to pour slowly).
Return to oven for 12 minutes.
Cool in tin, then refrigerate for 3-4 hours or overnight.
Combine chocolate and copha in Thermomix. Chop 5-10 seconds; speed 8.
Melt 3 minutes, 50 degrees, speed 3.
Pour evenly over chilled base and caramel, allow to set.
Cut into small pieces, it's decadently rich!
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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