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1 Scrumptious Caramel Slice

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Scrumptious Caramel Slice

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Ingredients

10 portion(s)

Base

  • 1 package Butternut Cookies
  • 2 tablespoons desicatted coconut
  • 80 grams Butter

Caramel

  • 1 can condensed milk
  • 80 grams caster sugar
  • 100 grams golden syrup
  • 60 grams Butter

Chocolate Top

  • 1 package Cadbury Milk Cooking Chocolate, (1 x block or 2 if you want a thicker chocolate top!)
  • 1 teaspoon vegetable oil
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  • 6
    30min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
5

Recipe's preparation

  1. Preheat oven to 180 degrees

    Grease and line a slice tin with baking paper

    2. Base

  2. Base

    1. Place biscuits in TM bowl and blitz for 3 seconds speed 7

    2. Put crushed biscuits aside.

    3. Place 80g butter in TM bowl and melt for 2min / 70 degrees / speed 1.5

    4. Add coconut and crushed biscuits back to TM bowl and mix 30sec/speed 5

    5. Press into the slice pan and bake 10 minutes @ 180 degrees

    3. Caramel

  3. 1. Clean TM bowl

    2. Add condensed milk, caster sugar, golden syrup, butter to TM bowl

    3. Cook 5 mins / 70 degrees / speed 3

    4. Cook 5 mins / 50 degrees / speed 3

    5. Spread over base and bake for a further 10 minutes

    4. Chocolate top

  4. 1. Place cooking chocolate (broken into pieces) in a bowl with vegetable oil and microwave for 30 sec and 10 sec increments until melted. Stir in between. Pour over the top of the slice and spread.

    ALTERNATIVELY

    1. Add cooking chocolate to TM bowl, grate 10 sec / speed 8. Scrap sides.

    2. Melt 3-5 minutes 50degrees speed 3-4. Watch carefully.

    REFRIGERATE SLICE!!

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Tip

Refridgerate for a couple of hours or until set. Apply hot water to your knife before cutting to avoid cracking the chocolate top. 

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.

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Comments

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  • Salted Caramel Tart 😍...

    Submitted by Vonnieshirl on 22. February 2019 - 21:56.

    Salted Caramel Tart 😍





    I used this recipe and made the following changes:


    Base- Upped butter to 100gm’s and used approx 320gm’s of biscuits


    Filling- Added a teaspoon of salt


    Topping- Subbed vegetable oil for coconut oil

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  • Beautiful. Love this recipe. 

    Submitted by Joy Willis on 24. November 2016 - 14:42.

    Beautiful. Love this recipe. 

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  • Must acknowledge my friend

    Submitted by kritchie on 13. March 2016 - 20:44.

    Must acknowledge my friend Renae Cummins whose recipe I have converted here for use in the Thermomix! tmrc_emoticons.)

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