Lanao
Ingredients
12 slice(s)
Base
- 125 grams Butter
- 75 grams plain flour
- 75 grams Self Raising Flour
- 90 grams brown sugar
- 90 grams Desiccated Coconut
Caramel Filling
- 400 grams sweetened condensed milk, (1 tin)
- 45 grams golden syrup
- 30 grams Butter
Topping
- 125 grams chocolate
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6
35min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 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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Recipe's preparation
Preheat oven to 160. Line slice tin with baking paper.
Place Butter into mixing bowl and cook for 2 minutes/ Varoma/ Speed 1
Add all other Base ingredients to the mixing bowl, and mix for 10 seconds/ Speed 4.Scrape down sides of mixing bowl and mix again for 10 seconds/ Speed 4
Press mixture into prepared tin, as even as possible. Then place into oven for 10 minutes.
Clean and dry mixing bowl, then add all Caramel filling ingredients to the bowl. Cook these for 3 minutes/ Varoma/ Speed 2.
Pour mixture over the base (Once base has finished baking for 10 minutes), and return to the oven for approx 15 minutes, or until the filling is bubblng!Remove from oven, and allow to cool before putting the chocolate top layer on.
Clean and dry mixing bowl.
Break chocolate into squares and melt for 2 minutes/ 40 degrees/ Speed 2.
Scrape down sides of bowl and melt again for 2 minutes/ 40 degrees/ Speed 2
Pour Chocolate over caramel and allow to cool. Slice just before set (Please see Tips!)Refridgerate after slicing.
If you'd like to be extra naughty, after pouring chocolate topping out, fill bowl with desired amount of milk, and heat for 5 minutes/ 50 degrees/ Speed 4 -Instant hot chocolate to enjoy while waiting for your slice to set! Enjoy!
Base
Caramel Filling
Topping
Accessories you need
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Spatula TM5/TM6
buy now
Tip
To achieve perfectly cut slices,Do not allow the chocolate to fully set before slicing.I allow approx 15 minutes for the chocolate to cool on the benchtop, then using a hot knife, slice carefully.Keep running the knife under hot water between slices to create clean cuts, free from crumbs.
You can easily double the Caramel filling if you prefer a thicker middle, cooking instructions remain the same.
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.
Comments
Add a commentThe base was easy and worked out perfect in terms...
The base was easy and worked out perfect in terms of quantities.
i wish the recipe was edited to say double amounts for filling because I was in a hurry and didn't see the tips. I think it should be changed as 1 tin is not enough.
i also found the topping wasn't enough. Easily needs 200g chocolate and some butter or copha added to ensure chocolate is silky smooth. I barely had enough chocolate for the top.
its setting so will taste soon I'm sure it will taste great but found quantities inaccurate.
Made this again today and
Made this again today and once again amazing.Double the caramel filling for more thickness.SOOO DELICIOUS
Agree with Klaasso - was
Agree with Klaasso - was simple, yummy. will double batch the caramel.
Thanks Lanao
EASY ALRIGHT!Very quick and
EASY ALRIGHT!Very quick and simple to make. Very happy with the out come. I would probably double patch the caramel next time though for it to be thicker as it says in the tips.