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White choc, Caramel Macadamia SLICE


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Ingredients

24 piece(s)

Base

  • 50 g sugar
  • 80 g brown sugar
  • 150 g softened butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp bicarb soda
  • 150 g White choc dots/chips
  • 100 g macadamia nuts
  • 370 g plain flour

Caramel

  • 80 g water
  • 80 g brown sugar
  • 150 g full cream milk powder
  • 120 g Softened BUTTER (real butter)
  • 70 g golden syrup

Topping

  • 1/2 base mixture
  • 6
    55min
    Preparation 25min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      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.
    • 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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    for the Base
  1. Preheat oven 180C and grease and line 18x28cm or 12x25cm tin with bakepaper
    Mill sugar in Closed lid 10s/sp9
    ADD: brown sugar & butter to Closed lid60s/37/s3.5Scrape down sides
    ADD: eggs one at a time 10s/sp4
    ADD: vanilla, salt, bicarb soda & flour to Closed lid 10s/sp4
    ADD: choc chips & Macadamia's to Closed lid 20s/Counter-clockwise operationsp3
    DIVIDE MIXTURE; place 1/2 in a bowl, set aside(topping)
    Other 1/2 press into lined tin and set aside, proceed to make caramel with a clean and dry Closed lid.
  2. Caramel
  3. Place all ingredients into clean Closed lid COOK 18m/90/sp4 till thickened- Scrape down the sides of the bowl w spatula
    Pour onto Base
    Drop teaspoonfuls of Topping mix onto Caramel

    BAKE 25 to 30 min & Allow to COOL in tin
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Can be sliced and frozen


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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  • a yummy recipe

    Submitted by JocPalmer on 28. December 2021 - 06:50.

    a yummy recipe

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  • I modified this recipe so it was dairy free. It...

    Submitted by MessyMe on 18. September 2021 - 10:18.

    I modified this recipe so it was dairy free. It worked! And tastes so nice, got thumbs up from the kids.
    I swapped Powdered milk for powdered coconut milk and butter for vegan marge

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  • OMG Soooo Delicious can't stop eating this and I...

    Submitted by Helen Mac on 14. September 2021 - 14:41.

    OMG Soooo Delicious can't stop eating this Smile and I used cashews as didn't have any macadamia's
    Thanks Rhonda

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  • this slice is so delicous ...

    Submitted by the mixed up thermo lady on 7. September 2021 - 14:52.

    this slice is so delicous

    The Caramel is so easy to make as well

    It's real cafe style food

    be careful tho - you can't stop at just one piece

    www.facebook.com/themixedupthermolady

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