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Ohhh Emmm Geee Choc Salted Caramel Slice

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24 portion(s)


  • 120 grams Butter
  • 150 grams flour (SR or plain)
  • 50 grams brown sugar
  • 50 grams Desiccated Coconut


  • 160 grams water
  • 200 grams brown sugar
  • 220 grams full cream milk powder
  • 240 grams butter, block, room temp, (not spreadable)
  • 125 grams golden syrup
  • 1 teaspoon salt, I use himalayan
  • 60 grams cadbury milk or dark chocolate
  • 1 tablespoon cocoa

Choc Top

  • 150-250 grams cadbury block cooking chocolate
  • 1-2 tablespoon coconut oil or butter, or any light flavoured oil

Recipe's preparation

  1. Please have a read through of the Tips before purchasing ingredients and proceeding. They are there to help you get the Ohhh Emmm Geee result.

    ***If you have questions, PLEASE contact me directly via my Facebook page Ali Hammo - Thriving with Thermo *** HAPPY COOKING!

    Line rectangular slice tin (mine is 18x28cm) with baking paper & preheat oven to 180deg (fan forced).

    Melt butter, 2 min 50deg sp2

    Once butter is melted, add flour, sugar & coconut & mix 10sec Counter-clockwise operationsp3. Scrape down sides and repeat if required.

    Press into tin & bake 10-12 mins @ 180deg. If it looks undercooked at this point, give it 2-3 more minutes until lightly golden. Only you can judge your oven.
  2. Chocolate Salted Caramel
  3. While base is cooking, rinse bowl if you feel the desire, I don't.

    Add all Caramel ingredients & cook 22mins 90deg sp4

    Once cooked in bowl, pour over base (you can choose to do this straight away, or wait until the base has cooled), smooth & bake in oven for 15mins(ish) 180deg (this may take longer depending on your oven, that's ok - it MUST be bubbly all over, and this may brown, that's ok don't panic, it makes it more caramelly).
    If you'd like a hot caramel, now's your time! Add milk to the bowl, 3min 80deg sp3. Drink up, Enjoy & You're welcome!

    Once caramel is beautiful, bubbly, and brown, remove from oven & set aside to cool. (I like it to cool at room temp - if you're in a warm climate - not in Tassie - or in a hurry, you may like to cool it in the fridge)
  4. Chocolate Top
  5. Wash & dry mixing bowl.

    Pop choc in mixing bowl & grate for 6-8secs sp8 then add oil and melt 2min30secs 50deg sp 2 pour over caramel & smooth.
    Sprinkle with a pinch or 2 of milled himalayan rock salt.

    Pop 200ml milk into the mixing bowl and cook 3min 80deg sp3 - give it a whizz on a higher speed to get all the choc off the sides and froth your milk slightly - enjoy your hot chocolate while you wait tmrc_emoticons.-)

    Leave to set at room temp (again, if you live in a hot climate, go with the fridge if you prefer) then slice with hot knife (or hot pizza cutter).

    Store in fridge & ENJOY tmrc_emoticons.-) Please don't forget to rate tmrc_emoticons.-)

Accessories you need



This recipe can be doubled in your Thermomix. You will make just under 2 litres of caramel, so is fine for both TM31 & TM5 models and will not go over the MAX line. Doubling the caramel does not require extension of cooking time.

Depending on how much choc you prefer on top, this can be adjusted up to 250gm. I prefer Cadbury block milk cooking chocolate (I use the whole block).

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). Make sure your milk powder is in date.

I use real block butter (softened, not straight from the fridge), not spreadable (it doesn't need to be expensive, home brand/black & gold is A OK). Spreadable will contain added oils which can 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. I find it's much nicer this way.

If you have trouble with your caramel not thickening, please double check you're using Full cream milk powder, Real block butter, and that you didn't forget the golden syrup, also, that you're ingredients didn't come straight from the fridge (this may require extra cooking time). You're welcome to cook for extra time, 5 minute blocks is fine, leave the MC off. You won't burn or overcook the caramel, it'll only get better!

***If you are at all unsure about the consistency of the caramel, there are videos on my Facebook page - Ali Hammo - Thriving with Thermo. Please contact me through that page if you have any questions ***

Please do not attempt to make this recipe 'Skinny', it's Real Caramel Slice, it ain't meant to be tmrc_emoticons.-)

You can find all my recipes by searching 'Ohhh' tmrc_emoticons.-)

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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  • this is so good! Am recommending it to everyone...

    Submitted by laurena83 on 9. December 2017 - 08:19.

    this is so good! Am recommending it to everyone that has a thermomix Smile

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  • OMG alright!

    Submitted by nvanders on 14. November 2017 - 13:46.

    OMG alright!

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  • Good thanks but I’d like the caramel to be a bit...

    Submitted by CeceG on 8. November 2017 - 10:37.

    Good thanks but I’d like the caramel to be a bit firmer. Flavour is good, a bit different to the standard caramel slice.

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  • Yum yum yum!! This didn't last long in my...

    Submitted by abyrne1 on 7. November 2017 - 16:41.

    Yum yum yum!! This didn't last long in my household! Will def be making again soon!!

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  • Delish! Was a big hit with the family.

    Submitted by amberino211 on 23. October 2017 - 19:31.

    Delish! Was a big hit with the family.

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  • As one of your Caramel Slice addicts, I just had...

    Submitted by AnnLouise on 8. July 2017 - 13:16.

    As one of your Caramel Slice addicts, I just had to try this one!!! Utterly decadent and delicious!!! The salt makes it not too sickly sweet. The recipe itself is perfect and so easy to follow. For the chocolate top I used a block of Cadbury Dairy Milk and 2 teaspoons of canola oil (as I do with the Caramel Slice).

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  • Loved it Ali I didnt want to stray too far from...

    Submitted by alexmr on 25. June 2017 - 19:21.

    Loved it Ali! I didn't want to stray too far from Ohhh Emmm Geee tradition and omitted the 60g of chocolate and cocoa powder in the caramel but added the salt and oh my goodness!

    Also, I used the nestle baking bits and added teaspoon of coconut oil while melting and my chocolate top cracked so badly - will defs go back to Cadbury next time!

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