3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

GF Chocolate Caramel Slice


Print:
4

Ingredients

48 portion(s)

Base

  • 100 grams unsalted butter
  • 80 grams GF plain flour
  • 80 grams GF SR Flour
  • 40 grams dessicated coconut
  • 55 grams brown sugar

Caramel

  • 1 Tin condensed Milk
  • 25 grams unsalted butter
  • 55 grams brown sugar
  • 20 grams golden syrup

Chocolate

  • 150 grams Dark & Milk Chocolate Buttons
  • 20 grams coconut oil
5

Recipe's preparation

    BASE
  1. Preheat Oven to 170*. Line a 18x28cm tins with foil and grease lightly.
  2. Melt butter, 3mins/100*/sp2
  3. Add remaining base ingredients, 10secs/sp2.5Counter-clockwise operation
  4. Scrape down sides, 10secs/sp2.5Counter-clockwise operation
  5. Press down mixture into tinwith a fork and bake for 12mins.
  6. CARAMEL
  7. Add all caramel ingredients to bowl.
  8. Cook, 15mins/100*/sp2.
  9. Scrape down sides, then 15mins/115*/sp1
  10. Pour caramel over base and allow to cool completely
  11. CHOCOLATE
  12. Add all ingredients to bowl, blitz 5secs/sp6.

    Then melt 2mins/90*/sp3
  13. Pour over base and refrigerate.
10

Accessories you need

11

Tip

It does last for 2 weeks in the fridge

Variations

1. Instead of chocolate topping, blitz macadamia nuts and chocolate chips 5secs/sp5 and sprinkle over hot caramel slice. Press gently with fingers.

2. Create a subtle change by replacing golden syrup with same measurement of honey, maple syrup or rice malt syrup.

3. Can be made with non-GF flours


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.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.