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Caramel Slice (variation)


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Ingredients

18 portion(s)

Base

  • 150 g Gluten free plain flour
  • 40 g dessicated coconut
  • 45 g Rapadura Sugar
  • 125 g Butter

Middle - Caramel

  • 115 g golden syrup
  • 125 g Butter
  • 1 can condensed milk

Top - Chocolate

  • 200 g milk chocolate
  • 1 tablespoon Grapeseed Oil
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Recipe's preparation

    Base
  1. - Preheat oven to 180 degrees.

    - Put butter in the bowl and melt for 3 minutes/70C/Speed 2

    - Add Sugar, Flour and Butter. Mix Speed 4/30 seconds. Scrape down the sides, repeat if necessary.

    - Press into a slice tin (20x30cm), greased and lined with baking paper. 

    - Cook for 20 minutes. Allow to cool.

  2. Middle
  3. - Begin making the caramel filling while the base is cooking.

    - Put all the ingrediants into the bowl, with MC on and cook 8 Minutes/70C/Speed 3.

    - Pour over cooked base and bake for 20 minutes.

    - Refrigerate until cold.

  4. Top
  5. - Break chocolate into bowl with MC on. Grate for 10 Seconds/Speed 8.

    - Add Grapeseed Oil.

    - Melt for 2 Minutes/50C/Speed 3

    Pour over caramel and refrigerate until choclate is hard

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Accessories you need

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Tip

Can replace the chocolate with Pana Chocolate for Vegans


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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