- 50 grams raw sugar
- 80 grams brown sugar
- 150 grams Butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp bicarb soda
- 370 grams Plain Flour.
- 250 grams chocolate chips (milk, dark, white combo)
- 80 grams water
- 80 grams brown sugar
- 150 grams full cream milk powder
- 120 grams Butter, block, not spreadable, room temp
- 70 grams golden syrup
8Recipe is created for
9Afternoon tea Brunch Snack Supper Alcohol-free Autumn Carnival Chinese New Year Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Ramadan Spring Summer Valentine’s Day Winter Baking Cooking Heating BBQ Birthday Children birthday Everyday Holiday Party Picnic Biscuit/cookie Praline/sweets Creative Easy Dessert
Preheat oven to 180 degrees and line slice tin with baking paper (I use 18cm-28cm rectangular tin).
Place raw sugar in bowl and mill 2 seconds speed 9
Add brown sugar and butter and mix 1 minute 37 degrees speed 3.5 until creamy
Add eggs 1 at a time, allowing to mix for 5 seconds speed 4 before adding the second.
Add vanilla, salt, bicarb soda and plain flour, mix 10 seconds speed 4
Add all choc chips and mix 20 seconds reverse speed 3
Press half of mixture into tin and wait until your caramel cooks.
Set aside remaining mixture
Place all Caramel ingredients in bowl and cook 18 minutes 90 degrees speed 4 (this should thicken significantly)
Once cooked, pour on top of choc chip base.
Drop remaining cookie mixture over caramel in teaspoon sized chunks (or just randomly is fine, that's probably more my approach)
Bake in oven for 25-30 minutes and allow to cool in tin.
While your slice is baking, pop some milk in the bowl, i use 200ml, and cook 3-4 minutes, 80 degrees, speed 4. Enjoy your hot caramel while waiting for your slice to bake.
Slice when cool (it's also a bit delicious to slice early and eat it warm with some ice cream or double cream), enjoy & please don't forget to rate
To make this a little more decadent, feel free to DOUBLE the caramel.. I didn't think could like this more until i doubled... No extra cooking time required.
This can be made into Salted Caramel with a sprinkle of milled rock salt over the caramel before the top biscuit layer.
Full cream milk powder DOES render the BEST result (light/skinny milk powder may not thicken the caramel as well).
Milk Powder is imperative to this recipe, you can not successfully leave it out. I would also suggest NOT attempting to use milk (I've not tested it personally so can not guarantee result, nor offer advice)
I use real block butter, not spreadable (it doesn't need to be expensive, home brand/black & gold is A OK). Spreadable will contain added oils which will impact the consistency and thickness of your caramel.
When making this recipe, you are making your condensed milk and caramel in 1 step which is why there is no condensed milk added.
My 'Go To' or 'Dream Team' of caramel ingredients are as follows. I find that my results are always consistent with these particular brands.
Devondale or Black & Gold Full Cream Milk Powder
CSR Golden Syrup in the tub, not squeezy
Butter - any block butter with no added oils - and room temp
Brown sugar - any brand
Water - tap
if you are at all unsure about the consistency of the caramel, there is a video on my Facebook page - Ali Hammo - Thriving with Thermo, or you're more than welcome to contact me with any questions via the same page.
You can find all my recipes on here by searching 'Ohhh'
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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